COVETED MAGAZINE PAGE 99.
He furthers adds that Portuguese wine is the most sold because
people want to experience something local. Moreover, the re-
lationship between the chefs and service staff is extraordinarily
peaceful, the former allows the latter to taste the dishes in order
for them to pair it with the best possible wine. We were curious
about what Ricardo would consider what would be the perfect
night for a sommelier of a two Michelin starred restaurant to
which he answered, “Having tables with wilder, more challenging
requests. That the client leaves happy and likes the experience.”
The restaurant’s wine cellar is filled with references from all over
the world, including Portugal, France, Spain, Italy, Austria, Ger-
many, some from Slovenia, New Zealand, Australia, Chile, Argen-
tina, USA, South Africa.
Lastly, we were eager to know what was his favourite kind of wine,
“I’m a big fan of wines from Burgundy, whites and
reds, due to the fact that they’re elegant but still a bit
rustic. In Portugal, at the moment I’m really loving
the new generation from the Dão region. They’re
wines with more volume and body, but always
refined and fresh.”
Ricardo also disclosed that nowadays the market is more focused on
wines with more freshness and elegance but that have the ability to
evolve with time.
HOTELS WE COVET //
