There’s a particular atmosphere that settles over the room when Grandes Ressacas returns — not loud, not showy, just a kind of collective exhale from people who know exactly why they’re there. The latest edition, an intimate night with Blackett Ports, felt like slipping back into a familiar rhythm: familiar faces, familiar curiosity, and the kind of technical questions that only come from guests who genuinely care about how things are made.
The evening was hosted by David Baverstock, joined by Laura from Blackett, who brought with her not just the ports but the stories, the history, and the kind of production details that make winemakers lean forward in their chairs. It wasn’t long before the room was deep in conversation about ageing regimes, wood selection, blending philosophy, and the strange alchemy that turns time into flavour.
The menu opened with something deceptively simple: pasteis de Bacalhau with confit garlic and parsley mayonnaise, paired with Blackett Extra Dry. The combination was bright, savoury, and quietly clever — a reminder that the right port can behave with the same ease and precision as a well‑made white wine.
Next came a Caprese salad, fresh and clean, served with HF Alvarinho 2017. The wine’s maturity brought a gentle roundness that played beautifully with the tomatoes and mozzarella, the whole thing tasting like a small pause before the evening deepened.
The fish course — turbot with malandrinho pepper rice and lemon gel — arrived with Blackett 20 Year Old Branco, a pairing that made several guests stop mid‑sentence. The port’s richness and citrus‑tinged lift wrapped around the turbot in a way that felt both unexpected and completely logical once tasted.
Then came the dish that sparked the most murmurs around the room: braised pork cheeks with potato mille‑feuille and green beans, served with HF Syrah 2020. The wine’s dark fruit and gentle spice met the pork’s slow‑cooked depth head‑on, and for a moment the room went quiet — always a good sign.
Dessert was a playful finish: Black Forest gateau with bacon and red berry sorbet, paired with Blackett 30 Year Old Tawny. The tawny’s caramel and dried‑fruit notes folded into the chocolate and berries with ease, while the bacon added just enough mischief to keep things interesting.
As the night went on, the technical questions kept coming — about barrel ageing, about the differences between 20‑ and 30‑year tawnies, about the evolution of white port, about how Blackett approaches tradition without getting stuck in it. Laura answered with the kind of clarity that only comes from deep familiarity, and David chimed in with his own stories, the two of them moving through the room like co‑pilots guiding a very enthusiastic crew.
By the end of the evening, glasses were still being topped up, conversations had drifted into that comfortable late‑night territory, and the sense of having shared something special hung lightly in the air. It wasn’t a grand event. It didn’t need to be. It was exactly what Grandes Ressacas is meant to be — thoughtful, curious, a little indulgent, and full of people who genuinely love the craft.
