Spartans Study Abroad For Spring Break

Chloe Lester

I went on a Study Abroad program for the Full-Time MBA program at Michigan State University. We went to Portugal to tour a variety of businesses focusing on aspects of the local culture as well as Corporate Social Responsibility. On this trip, I joked often about not being able to ind any spicy food in Portugal However, I learned simple cultural preference was not the only reason for this change from my preferred flavor palate Alcohol production in many countries and the flavor palates of the local cuisine are often closely intertwined due to social meal traditions as well as historical water quality concerns that are decreased by the fermentation process. These preferences largely persist today in the form of tradition

We visited the Casal Sta. Maria Winery to learn about traditional Portuguese wine. I was most intrigued by Ramisco. These wines are produced in Portugal due to favorable climate conditions and are exclusive to the Colares region of Southwestern Portugal. The ability of large hills to block the eects of cold wind coming from the water allows a speciic microclimate to be chosen for red wine production within the vineyard. This allows red varietals to excel in areas that would be poor choices for red wine production without such topographical conditions. Ramisco has had long lasting success as a stable wine in Portugal as it is a phylloxera-resistant varietal When other red wine production in Portugal had to be delayed so their stalks could be grafted on American phylloxera-resistant rootstocks due to a mite infestation, Ramisco strived as its vines thrived in sandy soils inconducive to mite survival

The intersection between traditional wine and food in Portuguese cuisine is best described by addressing the potential for bitterness in Portuguese wine. Bitterness is typically not a desired element in wine, so careful thought is put into wine and food pairing to ensure both aspects of the cuisine uplift each other and bring out their best elements Traditional Portuguese food tends to be acidic, salty, and fatty These foods pair well with Ramisco and other regional wines as astringency and bitterness in red wines is suppressed by acidic, salty, or fatty foods and emphasized when paired with hot or spicy foods These foods compliment the white wines from the region as well as white wines take on environmental flavors much easier than red wines Due to proximity to the water, white wines in the Portugal area are not very sweet and take on earthy flavors from the sea water and soil, resulting in a good pairing with seafood, vegetables, and other non-spicy foods. This tracks with my experience of Portuguese cuisine My favorite restaurant that I visited was a beachfront restaurant called O Nosso Prego Costa de Capricia. I had the opportunity to try a ish that was freshly caught that day. The flavors of the ish were strong and dominated the meal Supplemental food items included fresh ceviche, vegetables with minimal spice, bread, and salty cheeses. Although wine is not an essential element in all Portuguese meals today, traditional wines likely had a signiicant impact on culinary preferences and traditions