Many Portuguese dishes have bits of seafood, and conventional wisdom is that one should drink white wine with seafood. This time for the wine pairing, we are going to let you decide. We'll be having 1 red and 1 white with several of the dishes. Do you prefer white wine with your grilled sardines or red? Do you prefer red wine with sausage and potatoes or white? Our Portuguese menu is mostly sourced from local ingredients.

Special Guest, Ron Silva, of Silvaspoons Vineyards and Alta Mesa Winery in Lodi.

Petiscos Menu

Finger Foods

• Codfish croquettes | Pastéis de bacalhau
• Salted and dried codfish, potatoes, parsley

• White: Alta Mesa Cellars, 2010, Verdelho, Alta Mesa

• Sardine pate over home-made bread | Patê de sardinhas

• Sardines, butter, tomato sauce
• White: Y. Rousseau, 2010, Old Vine French Colombard, Russian River
• Red: Alta Mesa Cellars, 2008, Tempranillo, Alta Mesa

Mains

• Portuguese Sausage and Potatoes | Alheiras
• Non-pork sausage, potatoes, apples
• White: Metate Hill Vineyards, 2008, Albariño Barrica, Calaveras County

• Red: Alta Mesa Cellars, 2008, Tannat, Alta Mesa

• Seafood bread pudding | Açorda de marisco

• Shrimp, bread, cilantro, garlic, olive oil
• White: Quinta dos Roques, 2010, "Quinta do Correio" Vinho Branco, Dão, Portugal

• Red: Coturri, 1996, zero-sulphites natural yeast, Assemblage Millénaire, Sonoma Mountain

• Duck Rice Casserole | Arroz de pato à antiga

• Duck, rice, chorizo
• Red: Holly's Hill, 2010, Estate Counoise, El Dorado
• Red: Harrington Wines, 2010, zero-sulphites natural yeast, "Terrane" Pinot Noir, Mendocino

Sweet

• Portuguese-style Carrot Cake | Torta de cenoura com fios de ovos
• Carrots, traditional egg threads
• Madeira: Broadbent Distributions, Madeira, 10-year Malmsey (85% Malvasia Blanca, 15% Touriga Nacional), Madeira, Portugal