Port of call: Wollersheim Winery
More Belly Up
- It's Valentine's Day soon, and that means it's time to make some heart-shaped pizza
- Learn to cut your own meat at Underground Food Collective’s Whole Hog Breakdown
- Get out to Bookless to party in the stacks of the Central Library Jan. 28
- The Isthmus Beer & Cheese Fest is exactly as awesome as it sounds
- The Petite Chefs program might finally get your kids to help with the cooking
Most people know port is often served at the conclusion of a fancy meal, and that it goes well with chocolate cake, but what is it exactly? Wine? Or some bastard wine-like approximation? Julie Coquard of Prairie du Sac 's Wollersheim Winery (7876 State Rd., 608-643-6515) explains: "Port starts out as a grape wine. The winemaker halts fermentation—leaving the natural sweetness of the grapes—then fortifies it with brandy, resulting in higher alcohol content." On Saturday, Jan. 30 from 10 a.m. to 4 p.m., Wollersheim will celebrate the unveiling of two new creations: Port 2008 (in barrels for 13 months) and Tawny Port 2005 (aged five years). "Port plates" of blue cheese, aged cheddar, chocolate truffles, and almonds will be available for noshing while winemaker Philippe Coquard discusses the generalities and particulars of this venerable Portuguese beverage.
Fatsometer: 8. Attendees will need to scarf up plenty of cheese, truffles, and nuts to counteract the powerful porto.
