Sake words

I’ve recently started to get interested in Sake. Not necessarily just to ride the wave of Sake love that is hitting Montreal and a few cities around the world right now, but because it’s just so damn good with Asian cuisine. I had my go-to easy pick for when I would endulge in some delicious ramens, but I wanted to get more serious and discover this unique spirit.

Well, the first thing I learned is that there’s a whole bunch of Japanese specific terms that I had never heard before. So, if you’re like me and you want to start exploring the world of Sake here’s all the words you need to know before you get started. Thank me later.

Polishing terms

One of the first steps in sake making is the polishing of the rice. Prior to the actual sake-making process, the rice kernel has to be “polished” — or milled — to remove the outer layer of each grain, exposing its starchy core. The more rice has been polished, the higher the classification level.


Junmai is the Japanese word meaning “pure rice.” Junmai is brewed using only rice, water, yeast, and koji — there are no other additives, such as sugar or alcohol. Unless a bottle of sake says “junmai”, it will have added brewers alcohol and/or other additives. It’s a popular and searched for category. Additionally, Junmai is a classification of sake that has a milling rate of 30% for each rice grain, meaning that 70% of the exterior grain remains.


Similar to Junmai in terms of milling, Honjozo is a classification of Sake with a milling rate of at least 30%. The difference is that this type of sake also includes added additives (alcohol, sugars, etc.)

Ginjo  吟醸

A sake with a milling rate of at least 40%, meaning 60% remains after the process. When used alone, this will be made with additives. You may see it combined with the term Junmai too, Junmai Ginjo. That way it indicates the milling grade as well as the pure rice status.


Dai Ginjo is a super-premium It requires precise brewing methods and uses rice that has been polished all the way down to at least 50 percent. Daiginjo sakes are often relatively pricey. The term might be used as well combined to Junmai, Junmai Daigingo


Commonly known as “table sake,” Futsushu typically means any non-premium brew. Barely polished, it can be quite harsh.


Normally brewers will dilute sake to bring its natural alcohol percentage of 18-20% down to a more manageable 14-6%. The term Genshu is used to label sakes that have not gone through this dilution process, undiluted alcohol in a way.


This refers to unaged sake. Regular sake is often allowed to age or mature for a quick approximate 6 months. Shibotitate will be fresh out of the batch.

Nigori 濁り

Sake that is unfiltered. Typically cloudy with a sediment that settles at the bottom of the bottle.

Kanpai かんぱい

Translated into “Empty Cup!” or “Cheers!” A very important word indeed.

Koji 麹

Koji refers to the mold culture that is used in the fermentation process. Also called Koji-kin, it’s basically a  mold, the Latin name for which is Aspergillus oryzae, used in sake production to break down starches in steamed rice into fermentable sugars.


Simply means a sake brewery. Also known as a Sakagura.


The master brewer at any given Kura.


“The Main Mash.” A vital step in the brewing process of sake where all the ingredients are added together and the fermentation begins.


A time consuming method of pressing sake that involved hanging the Moromi in cloth bags and allowing gravity to separate the fluid from the rest of the mash. Results in very soft and refined brews.


A traditional square wooden box used to drink sake. Now these are typically reserved for ceremonial purposes and no longer the preferred receptacle for drinking sake.

Choko or O-Choko ちょこ

Little sake cups. Often in porcelain.


Chablis with Oyster? Not always a great pairing…

When we talk of perfect pairings, classic pairings, one of the first that comes to mind is the famous Chablis-Oyster combination.

Chablis, the North Burgundian delight, have been grown since the 12th century when Cistercian monks discovered that the river Serein, which flows through the region, creates the perfect climate for growing Chardonnay.

Generally speaking, Chablis is notably affected by the cooler climate of the region. The varietal characteristics of the Chardonnay grape are highly pronounced in Chablis; green apple, citrus, tropical accents, but always with a stunning minerality. The steely, dry, high acidity palate of Chablis is a perfect complement to the purity of an oyster, or a dozen of them.

It is also said that the terroir of Chablis plays a considerable role in the flavor composition of the wine, and by extension, with your oysters. The notorious characteristic of Chablis is its minerality, which is due mainly to the soil. Chablis is famous for its Kimmeridgian clay. During prehistoric times, the Chablis region was part of a vast tropical sea. As the sea retreated, the limestone soil was left full of fossils, of sea shells remnants, which over time, developed into the mineral rich soil.

The classical pairing of oysters and Chablis is as basic as the elements that define them: oysters produced from the mineral-rich sea floors, and grapes produced from the mineral-rich Kimmeridgian soil. So, it’s no surprise that wine from soil made up in part of oyster shells should pair so perfectly with oysters.

Technically, this makes sense. The problem is there’s not just one sort of Chablis, and there’s more than one type of oysters. While the brightness and mineral rich components might be looked for, just try a Grand cru Chablis with an outstanding depth of maturity and this changes everything.

There are five different species of Oysters. Depending on the water they grow in, the combination of plankton & marine influence, it might give them their character. Some oysters are really fat and rich, while others are lean and crisp. Some have flavors of iron while others have much more delicate salinity. Of course, this affects the pairing. Additionally, if you drown you oyster in lemon juice, horseradish, vinegar and hot sauce; you’ve basically killed all possibilities of a great pairing.

Other paring options

Chablis Grand cru Le Clos, La manufacture 2014

An aged and mature Chablis like this one is a very special thing. The petrol-like development aromas, joined with lemon confit and a honeyed touch is only explained by the specific climate of the Grand cru. Yet, we’re far from a basic Chablis.

With the complexity and intensity of the flavors, an oyster might get completely lost. Why not try it with a grilled chicken or even get that fried, oily component of a tempura shrimp.

Chablis Croix aux moines 2016, Isabelle et Denis Pommier

Tasted blind, this would not scream Chablis at all. Candied fruits and exotic aromas makes up the wine character. It’s absolutely delicious and audacious. For me it’s almost reminiscent of a dry cider.

Don’t hesitate to try it with cold cuts, terrine or pates.  A very nice piece of aged ham would do wonder with such a Chablis.


Chablis premier cru Montmains 2015, Domaine William Fèvre

More classic in style, This Chablis is extremely fine and precise. Among the fresh, bright and mineral rich approach, there’s a hint of bitterness which brings a whole new world of texture.

Try it with a creamy soft cheese, goat’s or cow’s milk, but with a decent acidity and delicate texture to match.


Chablis et Huître? Pas toujours un bon accord…

Lorsque nous parlons d’accords parfaits, d’accords classiques, une des premières combinaisons qui vient en tête est le fameux couple Chablis-Huîtres.

Chablis, le délice nord-bourguignon, est cultivé depuis le 12ème siècle, lorsque des moines cisterciens ont découvert que la rivière Serein, qui traverse la région, crée un climat idéal pour la culture du Chardonnay.

De manière générale, Chablis est particulièrement affecté par le climat plus froid de la région. Les caractéristiques variétales du cépage Chardonnay sont très prononcées à Chablis; pomme verte, agrumes, accents tropicaux, mais toujours avec une minéralité étonnante. L’aspect minéral, sec et à haute acidité du Chablis complète parfaitement la pureté d’une huître, ou d’une douzaine.

On dit également que le terroir de Chablis joue un rôle considérable dans la composition des arômes du vin et, par extension, de vos huîtres. La caractéristique notoire de Chablis est sa minéralité, due principalement au sol. Chablis est célèbre pour son argile kimméridgienne. À l’époque préhistorique, la région de Chablis faisait partie d’une vaste mer tropicale. À mesure que la mer se retirait, le sol calcaire était rempli de fossiles, de restes de coquillages, qui au fil du temps se sont développés pour devenir un sol riche en minéraux.

La combinaison classique d’huîtres et de Chablis est aussi fondamentale que les éléments qui les définissent: des huîtres produites à partir des fonds marins riches en minéraux et des raisins produits à partir du sol riche en minéraux du Kimmeridgian. Il n’est donc pas surprenant que le vin provenant de sol composé en partie de coquilles d’huîtres se marie si bien avec elles.

Techniquement, c’est logique. Le problème est qu’il n’y a pas un seul type de Chablis,et qu’il existe plus d’un type d’huîtres. Alors que la luminosité et les composants riches en minéraux peuvent être recherchés, essayez simplement un Grand cru Chablis avec une profondeur de maturité exceptionnelle et ça change tout.

Il existe cinq espèces d’huîtres différentes. En fonction de l’eau dans laquelle ils grandissent, de la combinaison du plancton et de l’influence marine, cela pourrait leur donner leur caractère. Certaines huîtres sont vraiment grasses et riches, tandis que d’autres sont maigres et croustillantes. Certains ont des arômes de fer tandis que d’autres ont une salinité beaucoup plus fine. Bien sûr, cela affecte le jumelage. De plus, si vous les noyez dans le jus de citron, le raifort, le vinaigre et la sauce piquante, vous avez pratiquement éliminé toutes les possibilités d’un bon accord.

Autres options d’accords

Chablis Grand Cru Le Clos, La Fabrication 2014

Un Chablis âgé et mature comme celui-ci est une chose très spéciale. Les arômes de développement ressemblant à l’essence, associés au citron confit et à une touche miellée, ne s’expliquent que par le climat spécifique du Grand cru. Pourtant, nous sommes loin d’un chablis de base.

Avec la complexité et l’intensité des saveurs, une huître peut être complètement perdue. Pourquoi ne pas l’essayer avec un poulet grillé ou même obtenir le composant huilé et frit d’une crevette tempura.

Chablis Croix aux moines 2016, Isabelle et Denis Pommier

Savouré à l’aveugle, cela ne crierait pas du tout Chablis. Les fruits confits et les arômes exotiques constituent le caractère du vin. C’est absolument délicieux et audacieux. Pour moi, cela fait presque penser à un cidre sec.

N’hésitez pas à l’essayer avec de la charcuterie, de la terrine ou des pâtés. Un très beau morceau de jambon vieilli ferait merveille avec un tel Chablis.


Chablis Premier Cru Montmains 2015, William Fèvre

Plus classique, ce chablis est extrêmement fin et précis. Parmi l’approche fraîche, brillante et riche en minéraux, il ya une pointe d’amertume qui apporte un tout nouveau monde de texture.

Essayez-le avec un fromage à pâte molle crémeux, du lait de chèvre ou de chèvre, mais avec une acidité décente et une texture délicate.


Domaine de la Bégude

Bandol, the little piece of paradise between Marseille and the Mediterranean is one of the only wine regions dedicated to the unstable and wild Mourvèdre. It is one of Provence’s most internationally recognized wine regions. Bandol rosé wines, which account for about a third of total output, are known for their spicy, earthy character and rank among the more distinguished rosés that France has to offer. Even with the amphitheater slopes giving a stunning view over the sea, it is said that Bandol people always looks towards the mountains instead of the sea because their focus is on the terroir. When you get a land with such a unique character as well as an historic production, it’s something to be proud of.

There’s an important temperature range from the altitude which brings freshness, but also maximal maturity. Getting that perfect phenolic maturity is quite easily achieved every year. Mourvèdre will only ripen reliably in a climate as sunny and hot as that which prevails along the Mediterranean coast. However, the temperature ranges as well as the various Mesoclimates affected by the moderating effect of the Mediterranean Sea, makes up for quite a distinctive vintage variation.


A story in vintages

From 2004 to 2011 It was truly the Bandol decade. A few years of excellent vintages with no troubles whatsoever.
2012 Extremely rainy
2015 Particular vintage. There was drought but still a lot of humidity in the ground from previous years. It’s atypical but filled with energy and exuberance.
2016 Very limited in Quantity. From a regular 30 hectolitres/hectares it shred to 18.
2018 The opposite of 2015 that was 3 years of rain followed by a year of drought. 2018 is 3 years of drought followed by a year of heavy rain.

The true color of Rosé.

“When I make wines, I never think about color. “says Guillaume Tari, owner of Domaine de la Bégude. The modern rosé are naked in a certain way. They need to be dressed and regain their original color. There’s a lot of prejudice concerning the color of rosé wines, but in the ends, it’s only a color. Most of the very pale rosés get there by filtration or other manipulations. It might be trendy, but it’s not historically accurate.


Mourvèdre is known to be a natural anti-oxidant. This means it is not prone to oxidation and holds up pretty well in time. This being said, it’s also quite a troublesome and demanding grape. In Bandol specifically, Mourvèdre strives and evokes the salinity of the terroir. It’s a question of how can we make wines that are so fresh in a place that is so hot. Well, of course altitude has a thing or two to say, but the strong mistral winds also has its way. It is so strong that it may break the vines, even if they’re carefully trained in Gobelet.

Bandol rosé 2018

This wine was just bottled 15 days before the tasting. There was a strong medicinal aroma that dissipated within about 30 minutes. Besides that, the wine is surprisingly fresh and tight. The fruitiness is candied, and there’s a bunch of wildflowers and honeydew melon. The structure is solid, with soft and very light tannins, but an expansive taste.

Bandol rosé 2016

Opened and expressive. The nose is based on citrus fruits, mostly grape fruits, as well as melon and a fresh mineral, salty finish. It shows the Bandol paradox of being a Grand vin, without showing any signs of heat or heaviness.

Bandol rosé 2015

2015 has the same kind of exhuberant intensity, but a fading color in the shade of orange. The nose is extremely developed and mature with aromas of Orange confit, melon skins, a decent bitterness and a resinous hint. The palate is textured and bitter, without being sour. Freshness remains, enough to lift the aromatics and finale.

Bandol Rosé, L’irréductible 2018

The difference between the rosé and the Irréductible is in the percentage of Mourvèdre. While the rosé is about 70 %, the irréductible is almost all Mourvèdre. The idea cam from a test made with old Mourvèdre wines that was vinified as mono varietal and turned out fantastic. We have the wild card of the varietal, with mostly a savory flavor instead of a fruitiness. There’s decent bitterness and a strong umami touch that acts as a flavor enhancer.

Bandol Rosé, L’irréductible 2016

Already turning orange, but with a very brilliant state. The wine is all in nuances, complex, layered and wild.

Bandol Rosé, L’irréductible 2015

Very dark and opulent, It’s a tight and very animal wine. There’s depth and extent from the developped flavors.

Cadet de la bégude 2017

The young vines of the estate are used in this IGP wine. It’s made of a third Cinsault, a third Grenache and a third Mourvèdre. The estate is currently replanting syrah to develop later in the cuvée.

Bandol rouge 2016

The first impression is all on spiciness, mostly pungent red pepper. Then comes the fruitiness stampes by the mark of the sunny and dry vintage. Filled with the mix of freshness and maturity, it has a decent texture, but mostly a gritty mouthful.

Bandol rouge 2015

The difference and unique character of the 2015 vintage is even more present in the red wines than in the rosés. In every way, this 2015 is bold, opulent and filled to the brim with energy. Guillaume Tari said that in many cases, Bégude represents the surname of the wine and the vintage is their first name. Even with this sharp personality, it stays harmonious and direct. An immediate thrill.

Bandol rouge 2012

The 2012 shows a lot of sapidity and tang. It’s very straight with an intense acidity and even a minty aroma that is almost overwhelming. The fruitiness is still very present with a great maturity and a dried character.

Bandol Rouge 2011

This was the culmination of the surprising decade. 2011 was a great vintage based on concentration and depth. Its awakening was long awaited. It took a while before showing its potential and its true color. As of right now, the wine is developing heavily, but still has a brisk acidity and a dried fruit character. It’s like the heathen traits of the Mourvèdre takes up more spaces with age.

Bandol Rouge 2007

The color is still deep, but turns toward a beautiful shade of Orange. It’s ripe in every way and fully grown, fully developed. You can feel the solar vintage. The aromas are mixed up, with little leftover fruit and instead a turn on oxidative side. There’s a peculiar bloody aroma as well as a slight volatile acidity. We could say it’s past its due.

La Brûlade 2015

La brûlade is the result of a small plateau, right in the middle of the property, which is heated by the sun constantly and permanently swept by the strong winds. The vines are planted on unique red soil, the bright red clay that is so unique to Bandol and part of its character. The wine has an intense style, in the extreme. Its balance is surprisingly tailored to its pattern. There’s a strong earthy hint as well as a mix of empyreumatic and floral tones. This special plot expresses its identity loud & clear.


Vinho Verde isn’t what it used to be – It needs reconsideration

Always associated with easy-peazy, low alcohol and a slight fizz, Vinho Verde is getting out of its old habits. It might very well be what you need right now. While it isn’t completely turning around, the region is getting more recognized and precise in term of identity and quality, as does many regions in the world right now. Instead of an accessible wine, you may think of it as the best of what the cooler, unique, northern region of Portugal has to offer.

The thing is, Vinho Verde is not just a “summer” wine, it’s a region that has had its ups and downs, that has a rich winemaking history dating back to 2000 years ago and that was the first wine exported towards European markets. I like the thought of re-discovering a forgotten region, because it’s gone through so many changes. The fizz has gone, the blends are out and single varietals are in. Producers are doing everything they can to get out of stereotypes without losing their identity, and it’s truly a success. Nowadays, even the alcohol levels are going slightly up and we can even find oak ageing in some cases. Anselmo Mendes was one of the pioneer in the development of this new style and a big help towards research and understanding in the region.

Vinho Verde vs Porto

The region of Vinho Verde is quite expansive, but it is in fact surrounding the beautiful and extremely popular city of Porto. While the city is closely, historically linked to the production of port wines, the first vines you see outside the city walls are in fact Vinho Verde. The city itself rest in the vast Ave sub-region, known for its maritime influence on Loureiro & blends. Also, if you follow the Douro, or the newly opened and ideal A4 highway, you’ll end up passing across Sousa, Amarante and Baião. The latter, Baião sub-region is home to the best example of Avesso. This grape has had a huge increase in Popularity with winemakers and consumers. It’s aromatic and complex nature makes it very versatile and interesting as a monovarietal.

Of course, the most recognized of the 9 sub-regions, Monção e Melgaço, home of the Alvarinho grape is way up north, but that’s the beauty of the region. The diversity in terms of styles, climates, soils and even the 47 local authorized grapes makes it very versatile. With the new wave of drier, varietal-labeled Vinho Verde building up the region’s reputation, it left some places to experimentation. Some varietals are making a comeback. For example, Batoca, a forgotten grape is now getting replanted. Quinta Santa Cristina is also making a 100% Batoca. Caíño, that was mistaken for a long time as Alvarinho is also getting some attention. In addition, some producers are also experimenting with barrel ageing, skin contact, lees stirring/ageing and even biodynamic. The idea is to assure the phenolic compounds are integrated and give added body, structure, complexity and intensity.

This is really an exciting time for the region. So, next time you try a Vinho Verde wine, just take the time to look at it and taste it properly. I know, it’s the kind of bottle that is easily emptied, but if you can, look at the grapes, the provenance, the winemaking method, you might get pleasantly surprised.

Try some!

Astronauta Arinto Vinho Verde 2018

The concept of Astronaut Wines and the idea of Anhibal Couthino, Portuguese Oenologist, is to put forward emblematic grape varietals of different regions, representing not only the place it comes from, but the actual winemaking culture of a region. This Arinto based wine is crispy and light with a bright acidity and minerality. Typical, classic, well-done.

A&D Wines Espinhosos 2017

Located in the sub-region of Baião, on top of the hill, overlooking the valley with a clear distinction between the Douro and the Vinho Verde, A&D wines is one hell of a gorgeous estate. Espinhosos is a blend of Avesso and chardonnay. It has a deeper color. It’s also floral but also with a lovely wild honey aroma. The acidity is screeching but rounded by the chardonnay in the blend. It’s very slightly carbonated as the style of A&D wines does not put a priority on bubbles.

Anselmo Mendes Muros Antigos Alvarinho 2017

Renowned and leading producer of the Minho region, Anselmo Mendes’ name is closely linked to the Alvarhino variety, the region’s hype and recent innovations. With his extensive research on local grapes, soils, vine’s growth and winemaking processes, he’s been adding his creator’s touch to wines for more than 20 years now. Everything’s about acidity in this wine. It starts with a strong sour attack that softens up into a lively finish.


Le Vinho Verde n’est plus ce qu’il était – Il doit être réexaminé

Toujours associé à des boissons faciles à manger, à faible teneur en alcool et à un léger pétillement, le  Verde se défait de ses vieilles habitudes. C’est probablement ce dont vous avez besoin maintenant. Bien que la situation ne soit pas complètement renversée, la région devient plus reconnue et plus précise sur le plan de l’identité et de la qualité, tout comme de nombreuses régions dans le monde à l’heure actuelle. Au lieu d’un vin accessible, vous pouvez penser qu’il s’agit du meilleur de ce que la région nordique du Portugal, plus fraîche et unique, peut offrir.

Le fait est que le Vinho Verde n’est pas simplement un vin «d’été», c’est une région qui a connu des hauts et des bas, qui a une riche histoire viticole remontant à 2000 ans et qui a été  le premier vin exporté vers les marchés européens.  J’aime l’idée de redécouvrir une région oubliée, subissant tant de changements. Le petit pétillement a disparu, les assemblages sont terminés et les monocépages sont de vigueur. Les producteurs font tout leur possible pour sortir des stéréotypes sans perdre leur identité, et c’est vraiment un succès. De nos jours, même les niveaux d’alcool augmentent légèrement et on peut trouver de la barrique dans certains cas. Anselmo Mendes a été l’un des pionniers dans le développement de ce nouveau style et une aide précieuse pour la recherche et la compréhension dans la région.

Vinho Verde vs Porto

La région de Vinho Verde est assez vaste, mais elle entoure en fait la belle et extrêmement populaire ville de Porto. Alors que la ville est étroitement liée historiquement à la production de Porto, les premières vignes que vous voyez en dehors des murs de la ville sont en fait du Vinho Verde. La ville elle-même est située dans la vaste sous-région d’Ave, connue pour son influence maritime sur le Loureiro et ses assemblages. De plus, si vous suivez le Douro ou l’autoroute A4 idéale et nouvellement ouverte, vous finirez par passer par Sousa, Amarante et Baião. Cette dernière, la sous-région de Baião, abrite le meilleur exemple d’Avesso. Ce cépage a connu une augmentation de popularité considérable auprès des viticulteurs et des consommateurs. Sa nature aromatique et complexe le rend très polyvalent et intéressant comme monocépage.

Bien sûr, la plus connue des 9 sous-régions, Monção e Melgaço, berceau du cépage Alvarinho, se situe tout au nord, mais c’est la beauté de la région. La diversité de styles, de climat, de sols et même des 47 cépages locaux autorisés la rendent très polyvalente. Avec la nouvelle vague de Vinho Verde, plus vari, qui a construit la réputation de la région, il y a place à l’expérimentation. Certains cépages font leur grand retour. Par exemple, le Batoca, un raisin oublié est en train d’être replanter. Quinta Santa Cristina réalise même un vin 100% Batoca. Caíño, qui a longtemps été confondu avec l’Alvarinho attire également l’attention. En outre, certains producteurs expérimentent le vieillissement en fûts, le contact avec les lies, bâtonnage et même la biodynamie. L’idée est de s’assurer que les composés phénoliques sont intégrés et apportent corps, structure, complexité et intensité supplémentaires.

C’est vraiment un moment excitant pour la région. Alors, la prochaine fois que vous essayerez un vin du Vinho Verde, prenez juste le temps de le regarder et de le déguster correctement. Je sais que c’est le genre de bouteille qui se vide facilement, mais si vous pouvez regarder les cépages, la provenance, la méthode de vinification, vous pourriez être agréablement surpris.


À essayer!

Astronauta Arinto Vinho Verde 2018

Le concept des vins astronautes et celui d’Anhibal Couthino, œnologue portugais, consistent à proposer des cépages emblématiques de différentes régions, représentant non seulement l’endroit d’où ils proviennent, mais aussi la culture viticole d’une région. Ce  vin à base d’Arinto est croquant et léger, avec une acidité et une minéralité éclatante. Typique, classique, bien fait.

A & D Vins Espinhosos 2017

Situé dans la sous-région de Baião, au sommet de la colline, surplombant la vallée avec une nette distinction entre le Douro et le Vinho Verde, les vins A & D viennent d’un domaine magnifique. Espinhosos est un mélange d’Avesso et de Chardonnay. Il a une couleur plus profonde. C’est aussi floral mais avec de beaux arômes de miel sauvage. L’acidité est criarde mais arrondie par le chardonnay dans l’assemblage. Il est très légèrement gazéifié car le style des vins A & D ne privilégie pas les bulles.

Anselmo Mendes Muros Antigos Alvarinho 2017

Célèbre et premier producteur de la région du Minho, le nom d’Anselmo Mendes est étroitement lié à la variété Alvarhino, au battage publicitaire de la région et aux innovations récentes. Grâce à ses recherches approfondies sur les raisins locaux, les sols, la croissance de la vigne et les processus de vinification, il ajoute sa touche de créateur aux vins depuis plus de 20 ans. Tout est question d’acidité dans ce vin. Cela commence par une forte attaque qui se s’adoucit tranquillement  pour donner une finale vive.


The new Hospitality side of Porto  –  The house of Sandeman

Real, living proof of the recent touristic development of Porto, or in that case I should say Gaia. Both cities, face to face, are kind of the same. They’re only separated by a bridge, or a few bridges, but the style and ambiance is completely different.

Vila Nova de Gaia was, and still is the home of historic Port Lodges. Every inch of it is filled with links to the Port industry. It’s no surprises that most of the restaurant and hotels are under the name of Port Houses. Sandeman is one of the most popular place to visit. The huge terrace up front with delicious Port cocktails is one of the main reason, but also the complete offer they have. The House of SAndeman is many things. There’s the cellar, the terrace, the hostel & suites and the George restaurant.

The Hostel & Suites

In the Iconic Building of Sandeman, with one of the best view over the Douro River and the Ponte Luis, The house of Sandeman is an alternative and kind of free-spirited place to stay. Right in the middle of the action, it would be hard to be closer than that. There’s various options for the guest from superior rooms with perfect view, cosy smaller rooms with amazing Sandeman Artworks, or there’s the social side. You can book a place in dorms with beds with a custom framing inspired by the Port wine barrels. The Lodge is offering all kind of happening for the guests to join and meet: breakfast, afternoon tea and Cookie or Happy hour.

The George

For something more high-end, you need to book a table at the George restaurant. Same Location within the historic house of Sandeman along the riverside, but with an amazing offer of typical flavours from the north of Portugal paired with the best Portuguese wines from all around the Country.

I’d strongly recommend :

TOMATE & CIA  Tomato salad with breaded goat cheese.

LOMBO DE ATUM EM PÃO DE ALFARROBA Tuna loin steak on carob bread, french fries and green salad.

VITELA BT  Low temperature veal with broth rice.