COAST Restaurant in Watch Hill’s Ocean House hosted an exclusive pairing dinner featuring port wines from Taylor Fladgate, Croft and Fonseca on April 6. During the Passport Through Portugal event, special guest Steve Remming, a renowned port expert, was in attendance to present a curated selection of dry and tawny port wines to guests with Ocean House Collection’s Matthew MacCartney, Group Wine Director; Ian Magiros, Head Sommelier; Craig Osborne, Sommelier; and Brian Smith, Food and Beverage Manager. Guests enjoyed a multicourse menu featuring cuisine prepared by the culinary team at COAST under Ocean House’s Executive Chef Terence Feury, with each course paired with a different port wine. During the evening, guests tasted Taylor Fladgate 20 Year Old Tawny Porto, 30 Year Old Tawny Porto, 40 Year Old Tawny Porto, Golden Age 50 Year Old Tawny Porto and Chip Dry Extra Dry White Porto; Colinas de São Lourenço CalCari03 do Principal Red and Principal Grande Reserva; Croft Pink Port; and Quinta da Pedra Milagres Alvarinho.
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- A table at COAST overlooking the Atlantic Ocean.
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- Colinas de São Lourenco Principal Grande Reserva and Taylor Fladgate 20 Year Old Tawny Porto, 30 Year Old Tawny Porto and 40 Year Old Tawny Porto.
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- Ocean House Collection’s Craig Osborne, Sommelier; Matthew MacCartney, Group Wine Director; Ian Magiros, Head Sommelier; Steve Remming; and Brian Smith, Food and Beverage Manager.
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- COAST Restaurant in Watch Hill’s Ocean House hosted an exclusive pairing dinner featuring port wines from Taylor Fladgate, Croft and Fonseca on April 6.
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- Decanted Colinas de São Lourenço CalCari03 do Principal Red.
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- Colinas de São Lourenço CalCari03 do Principal Red and Principal Grande Reserva.
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- Matthew MacCartney, Group Wine Director, Ocean House Collection.
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- Ian Magiros, Head Sommelier, Ocean House Collection pouring port for a guest.
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- Taylor Fladgate Chip Dry Extra Dry White Porto.
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- A glass of Croft Pink Port, a rosé port wine.
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- Quinta da Pedra Milagres Alvarinho.
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- Taylor Fladgate Golden Age 50 Year Old Tawny Porto.
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- Caldo verde.
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- Assorted canapés were served with port wine cocktails to start.
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- Smoked mussels with guanciale, salsa macha and pimentón was paired with Quinta de Pedra Milagres Alvarinho.
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- Braised wild boar served over Portuguese rice was paired with Colinas de São Lourenço Principal Grande Reserva.
Photos by Alison Turpin.
