1828 STEAKHOUSE & WOW!

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Nov 5
5 min read

WORLD OF WINE Porto

A LEGACY

Since the opening in 2020 and known as Porto`s Cultural District, the World of Wine (WOW) has become a popular destination for all visitors of the city eager to learn more about the country`s inheritance. Situated in the historical Port Wine district of Vila Nova de Gaia, 55,000 square meters of ancient cellars have been renovated highlighting today, Portuguese wine, cultural traditions and cuisine. This true Legacy to Portugal`s Heritage, initiated and financed by the Fladgate Group, took seven years to complete and is now in its fifth successful year.

In addition to the informative themed exhibitions, there are nine restaurants and bars in which to enjoy Portuguese Gastronomy and this autumn, we had the pleasure of visiting one of the higher-end experiences on offer.

1828 STEAKHOUSE

The 1828 STEAKHOUSE focuses on the best of the best of aged meat cuts specialising too, in Food, Still- and Port Wine pairing. Both à la carte and Pairing Menus are seasonal, the creations inspired today, by the Spanish El Capricho philosophy and Chef José Gordon, with whom 1828 has partnered in the past. In 2022 and due to the team`s commitment to perfectly aged meat - especially beef - 1828 was voted Portugal`s "Steakhouse of the Year".

With a flair of elegance, the restaurant profits from a high airy ceiling, generously spaced seating and reserved, yet efficient service. On arrival and although well frequented, the atmosphere was unostentatious and relaxed. Enhanced by the panoramic view over the rooftops of Porto, the scene was perfectly set to enjoy and concentrate on the task ahead.

Served in style, impeccably dressed as of manner, Team-Leader - João Pedro Garcia and colleague Nuno Dias – himself just one week at the establishment, were courteous, attentive, and highly professional. Our compliments to you both.

TASTING MENU & PORT WINE PAIRING 1828

▫ TRADITIONAL BREAD

Virgin olive oil, salted butter, olive tapenade

Freshly baked traditional bread similar in texture to a Focaccia. Light and fluffy yet with a soft buttery mouthfeel. Accompanied by Taylor`s Chef`s Choice Olive Oil, creamy, homemade butter topped with course sea salt and an olive tapenade. The olive oil boasts a lovely zesty lemon kick and is pure indulgence.

❦ PAIRED with:

FONSECA SIROCO DRY WHITE PORT NV & BLISS SIGNATURE TONIC WATER

The Sirocco wind blows over Portugal from North Africa - bringing with it, warm dry air, and Sahara sands but there`s nothing sandy about this white Port. Of a drier style, Fonseca Sirocco makes for an excellent aperitif. Bliss Signature, with its hint of Cardamom and Yuzu lends a tart, slightly bitter limey punch – but with the sweetness of ripe mandarin orange. An interesting mix and enhanced by the olive oil.

▫ ARTISANAL MEAT CROQUETTE

From dry-aged beef, truffle mayonnaise, mustard sprouts

Slow-cooked beef - intense umami flavours captured in a crispy jacket. Beautifully presented on a kiss of sweet mayonnaise, the pea-shoot topped croquette balanced well with the Port - Tonic. Apparent already, a Pairing Pro at work.

❦ PAIRED with: FONSECA SIROCO DRY WHITE PORT NV & BLISS SIGNATURE TONIC WATER - see above

▫ BEEF TARTARE

Beef tenderloin, egg yolk, capers, white onion, touch of spicy Avruga Caviar, rosemary artisanal bread

A meaty fusion of flavours - from herbal spice through to umami. Of a delicate but chunky consistency, bound to perfection with just enough egg-yolk. A potpourri of colour – crimson pink to the ebony gloss of Avruga, which unlike Caviar, does not contain fish roe. A salty, citric, and appetizing tartare veiled in an array of micro-green shoots, accompanied by scorched traditional bread.

❦ PAIRED with: FONSECA SIROCO DRY WHITE PORT NV & BLISS SIGNATURE TONIC WATER –

see above

▫ RIBS

Dry-aged beef, slow-cooked, meat jus

RIBS, slow cooked to perfection. The intense, beefy bone-marrow flavours the result of 24+ hours in the oven. The rich and smooth Jus lends a wonderfully buttery mouthfeel to the succulent tender chunks of beef. A memory evoking dish - a home-visit to Mum`s kitchen - where time, rather than speed was of the essence.

❦ PAIRED with: TAYLOR`S HISTORICAL COLLECTION III – THE MALLET RESERVE TAWNY

The design of this Limited Edition Tawny was inspired by the bulbous bottle shape of the 18^th century - better known as a Mallet. The port colour - aptly reflective of the brick-red rooftops of Porto. Spicy on the nose, rich dried-fruit hit the palate full blast, together with walnut, coffee bean, caramel, and chestnut brown butter. The port`s silky texture is both enhanced and prolonged by the Jus, and is a match made in heaven.

▫ SORBET

Blood Orange Sorbet & sparkling wine

Sharp and sweet on the palate, fresh in acidity with delicate orange and raspberry aromas.

Served by the glass with MURGANHEIRA RESERVA Távora-Varosa BRANCO BRUTO. A versatile sparkling cuvée made traditionally - Méthode Champenoise - with at least two years on its fine lees. The five grape varieties - including Touriga Nacional, Pinot Noir, Malvasia, and Cerceal responsible for both Rosé teint and elegant crisp acidity. Pretty in pink and a soothing interlude.

▫ ENTRECOTE

Portuguese beef, grilled on the Josper, rustic french fries, traditional mashed turnip greens with Taylor`s Chef`s Edition olive oil & garlic

A Josper is a bit like having your own BBQ, but in your kitchen – a charcoal grill and oven in one. The grill provides the appetizing stripes whilst the charcoal - the smoky, charred flavours. With closed oven doors, moisture, juices and the full flavours are retained. Turnip greens, slightly bitter in themselves mellowed though, by the garlic mayonnaise. An ideal condiment simply on its own and 100% perfect with the beef. Personally, I didn`t need the French fries but appreciate there are those who do.

❦ PAIRED with: FONSECA GUIMARAENS VINTAGE PORT 2018

Complex, fruity and powerful on both nose and palate, a deep purple vintage port boasting melted dark chocolate, fresh red fruits and lively well-integrated acidity. Vigorous tannins surface on the finish, as does a hint of eucalyptus – possibly peppermint. A worthy companion with the flavour depth, if not a little dominant for this undoubtedly challenging pairing.

▫ LEMON

Meringue Tart, citrus confit & gel

If not already impressed, this dessert was the coronation of an outstanding experience. Exquisite presentation and show of skills of both timing and craftmanship. A smooth balance of both sweetness and tart, zesty citrus. Frosted meringue piped onto soft lemon curd and a crispy biscuit base.

❦ PAIRED with: CROFT RESERVE TAWNY PORT NV

A seductive combination. The Reserve Tawny embraced the dessert in both colour and taste. The deep amber caramel, mixed-spice, sweet fruity raisins, and nut combination an expert finish and a complement to the LEMON meringue.

And because it was so good, I`ve added an additional image to highlight the exquisite porcelain.

Just a stone`s throw from the Douro River, the WOW 1828 STEAKHOUSE is easily accessible, boasts ambitious standards on every level, is excellent value for money and a venue we highly recommend. A convincing demonstration of fine dining in the field of Food and Port Wine-Pairing.

Many thanks for having us.