Not all the Graham’s team are in the Douro for harvest, or at least not all the time! Euan Mackay was in the Netherlands recently for an event which showed Graham’s Tawnies paired with some extraordinary main course food pairings.
On Monday 26 September a spectacular Graham’s Retro event was organised by Euan and Peter van Houtert, General Manager of Verbunt Wijnkopers, Graham’s importer in the Netherlands, at Huis De Salentein, a luxury hotel and conference centre in The Netherlands. After a Port education session led by Euan Mackay with emphasis on Aged Tawny Port, the guests enjoyed a fantastic lunch prepared by well known chef Gerrit Greveling, who surpassed himself in his creative wine and food pairings.
Gerrit Greveling is chairman of Alliance Gastronomique and has recently sold his one Michelin star restaurant Chalet Royal and is the first and only chef in Europe that has received the Gault Millau Award Wine and Food Specialist. Greveling is strongly convinced of the quality of Port as a gastronomy wine: ‘Port should much more often be served as a glass of wine in combination with for example mackerel or wild duck, ultimate matches that are above all really surprising.’
The Retro trip took our guests through blended Tawny Ports with 30 and 40 years of age and then all the way back to the phenomenal 50 year old Graham’s Single Harvest Tawny 1961. In addition, Euan Mackay also shared a cask sample of a 1969 Single Harvest Tawny, which Graham’s will be bottling in the coming year (watch for more news on this soon!).
The dishes prepared and wines served included:
Graham’s Extra Dry White Port: Cold served cassoulet of marinated fat mackerel belly with langoustine roasted on one side, white beans and jinberu
Graham’s 30 Year Old Tawny: Grilled Northsea turbot with banana-shallots, kohl-rabi, crispy pancetta, sour cream and kaffir lime
Graham’s 40 Year Old Tawny: Canard à l’Orange ‘2011’ with pomegranate and cassia cinnamon
Graham’s 1961 Single Harvest Tawny: Boeuf ‘Bourguignonne’ of Rhine and IJssel beef with roasted haunch of deer, Opperdoeser ronde (local variety of potatoes) Bossche koek (gingerbread from city Den Bosch), Belper Knolle (Swiss cheese) and a sauce with hints of quince.
Verbunt have again done a wonderful video of the event (remember the video from their great Port and Chocolate pairing event at DaVinci last year?)