Whether you’re in the caribbean or just wishing, the first sip of a Coco Loco is sure to bring a little island breeze as you slip into happy hour.  Cue the Bob Marley & Jimmy Buffet!

When Port’s popularity rose with the British in 1700s, regulations were put in place to protect the production of authentic Douro Port. Today, true Port only originates from the Douro Valley, Portugal, much like you can only get Champagne from Champagne, France.  There are however many ‘port-style’ wines produced globally. True Ports use a blend of grapes (no mono-varietals), and add a fortifying grape spirit (not brandy) during fermentation. The addition of the grape spirit allows it to be converted to alcohol while sparing the natural sweetness of the Duoro grapes.

We learnt all this and more during a once in a lifetime visit to Portugal’s Douro Valley, a UNESCO World Heritage site.  The terraced valley is absolutely stunning to see.  Photos simply cannot do it justice, and certainly do little to convey the unforgettable food, wine, and hospitality.

Port wine is served all throughout Portugal, and on one of our first days in Lisbon we were wandering through the city and stumbled upon a lively outdoor market with cheese and meat delicacies, and huge jugs of Port Sangria.

The White Port Sangria was exceptional, a delicate mix of flavors and sweetness while still being refreshing. We each ordered a large cup and asked the host to tell us how we could replicate it for our friends back home!

Nothing beats sightseeing in Lisbon with a cup of fruity Portuguese Sangria.  It’s just what you need to cool off and relax before heading off on Tram 15 to Belém to try the famous Pastéis de Belém.

Once you have tried the recipe for yourself, let us know what you think in the comments below!

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Here are some helpful tips on how to plan the ultimate cheese and wine party, including how to make your own beautiful chalk table runner.

CHOOSING YOUR CHEESES

Choose anywhere from 2-5 cheeses. You want variety while being able to enjoy each one. Aim for a selection of:

• Soft (Chèvre, Brie)
• Semi-soft (Havarti, Blue)
• Semi-hard (Cheddar, Jarlsberg, Gouda)
• Hard (Parmesan, Gruyere)

Consider the type of milk the cheese is made from and opt for a selection from cow, goat, and sheep’s milk. For vegan cheese lovers, a soft nut cheese will pair similarly to Chèvre, and is a great conversation starter!

As an appetizer, plan on 2 ounces of cheese per person. As a main course, plan closer to 4 ounces per person. One ounce of cheese is the size of two dice, and there are 16 ounces in a pound.

FOOD PAIRINGS

Serve the cheese with some fresh bread like a sliced crusty baguette and your favorite crackers. There are many great gluten-free crackers these days, and are great to include.

Include accompaniments of fresh or dried fruit, nuts and pickles, as well as a spread (like a fruit preserve or honey) to add interest to your pairings:

• Brie | fresh fruit (berries, sliced stone fruit), sweet chili sauce, fruit preserve
• Chèvre | fresh fruit (berries, cherries, sliced stone fruit), honey, fruit preserve
• Gouda | fresh fruit (pears, apples, melons), mustard or apple jelly
• Blue | dried fruit (dates, cranberries), honey, fruit preserves
• Cheddar | mustard, fruit or savory preserves, pickles, buttery nuts
• Manchego | fresh fruit (figs, grapes), quince paste or onion jam, chocolate
• Gruyere | crisp fresh fruit (apples, pears), toasted nuts (walnuts), savory preserve (onion jam)
• Parmesan | mustard, fruit or savory preserves, pickles

SETTING THE TABLE

Plates, wooden boards, and slate boards are all great ways to serve your cheese. Arrange your cheeses from mild to strong, and give each cheese it’s own knife. You don’t want a nice mild Brie mingling with the strong blue cheese.

To create a ‘chalk board’ table runner you’ll need black construction paper and liquid chalk or gold pens. Write large headings for the wines and cheeses, and use arrows and notes to describe the flavor profiles and point to the best pairings. It can be helpful to map everything out first if you are planning multiple pairings, and will ease your day of party setup.

DRINK PAIRINGS

Cheeses pair really well with all sorts of beverages from wines, beers, and spirits.  Feel free to choose your favorites!  As inspiration, here are some of the classic pairings to try:

It’s always helpful to have an idea of how much you’ll need… these formulas provide a rough guide to help you decide. Of course, this will depend a lot on how much your guests like to drink! If you are buying from the liquor store you can often return un-opened bottles.

• 1/3 bottle of wine per person, per hour
• Twice as much red as white wine
• 1/6 750 ml bottle of Champaign for toasting, per person
• 2 bottles of beer per person, per hour

Remember to include some flavored water to hydrate, your guests will thank you for it in the morning!

Our wine & cheese party was a smashing success, and the best part is the principles can be scaled-down for a casual Friday get-together, or scaled-up for a full reception for 100+.

My favorite cheese pairing is brie with strawberries and spicy honey, with a glass of champagne. What are yours?

Share your tips on the perfect wine & cheese pairings or party planning essentials with us below.

Would you believe that as a kid growing up on a boat I would get seasick? I would be fine as we sailed out of port, happily sitting at the bow of the boat waving to everyone as we sailed by but as soon as we would get out into the open seas nausea would take over and I would head down to my little bunk to play with my crafts and books.

At sea the feeling would come and go, but it was all made worthwhile on a sunny afternoon when I would settle up on the front deck with a big blanket for some fresh air watching a school of dolphins.

Years later, I’ve learned that ginger is a great cure for an upset stomach whether it be from airplane or boat motion, morning sickness, or a general sensitivity. It’s also great for inflammation, pain, and cold and flu prevention.  With so many benefits, homemade ginger ale is a must-have in any home cook’s arsenal.

Growing up we never had sodas or pop on the boat.  We ate clean and quite healthy, living off the sea and local farmers markets (as well as a lot of tinned goods for the ocean crossings!).

This Ginger Ale recipe is a far stretch from what you get in the shops since it contains no artificial flavors and minimal sweetener.  The taste is similar however, and I was quite surprised when I realized just how easy it is to recreate at home.

It’s refreshing whether you’re on the mend, or ready for a party… give it a try in a Dark and Stormy with Caribbean rum.

Make some up today and join us sipping this ginger ale, dreaming about lifting the sails while keeping an eye out for the dolphins.

Back in the day we didn’t have a camcorder, so instead here is a beautiful video showing the playful nature of dolphins that I could just watch over and over, captured by the very talented Jaimen Hudson.