Learn how to prepare Portônica, with dry white Port wine and tonic

The possibilities for wine drinks are endless. From the classic Clericot to Tinto de Verano or the famous Sangria, the drink allows for innovations and variations that excite sommeliers, bartenders and, of course, the consuming public.

The understanding that wine can be the basis for other drinks is undergoing a cultural change. Sommelier Guilherme Balbino observes that, if in Brazil, wine is more often associated with special occasions and restaurants, in other parts of the world, especially in Europe, it is enjoyed in an uncomplicated way in different contexts.

“It’s a cultural issue, we don’t live in a country where wine culture is something linked to food or consumed regularly”, he explains. “Despite being in our hot spot, common in the June period, it is almost always linked to special occasions. Outside the country, it is consumed at any time, in a simple way”.

Selecting a wine for a cocktail requires considering both the type and quality of the drink. The choice is essential for the perfect harmonization of flavors with the other ingredients to be used.

Balbino’s valuable tip: avoid excessive use of sugar in your creations. Sugar, informs the sommelier, has the power to mask the nuances of the wines and other ingredients present in the recipe. According to the sommelier, the combination of red fruits, such as strawberries, cherries and blackberries, harmonizes exceptionally with red wines, enhancing the flavors and aromas of this category. Whites receive citrus fruits very well, such as oranges, lemons and pineapple.

If you appreciate a good wine and also can’t do without a good drink that has the drink as a base, Balbino presents an uncomplicated recipe for Portônica, a cocktail that adds dry white Port wine to tonic and other ingredients.

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