One day, in Lisbon, there was an old man preparing sour cherry liqueur in his kitchen. Then, a sardine entered a bottle of the homemade drink to eat a sour cherry. The glass changed shape and the bottle took the contours you can see. From that day on, the man decided to name his liquor in honor of the sardine and called it Ginjinha da Sardinha.
There are a thousand and one ways to cook cod, probably the most typical fare in traditional Portuguese cuisine. This big cod is being prepared for our much-loved recipe of boiled cod with potatoes, cabbage, chickpeas, carrots and eggs. With a good drizzle of olive oil, it will be ready to be served with a suitable red wine.
If there delicacy always present during the festivities, it is the green broth! Hot, good and obviously enriched with generous slices of chorizo . If the chorizo were a person, this would certainly be his reaction to the unfortunate fall in the middle
of green broth!
Originating from the best grape varieties, the Red Wine sardine, Bordallo Pinheiro harvest, goes well with any dish in Portuguese cuisine. With a peculiar aroma, an exquisite flavor, distinctive textures and color, it should be served at room temperature.