2022_09_New_Jersey_Monthly

l i b at i o n s
EAT + DRINK
EAT CLEAN
PORT AS A
HAPPY HARBOR
It dates back centuries, but straight
or mixed, its time is now.
By Shelby Vittek
some of the first vineyards I ever visited
were in Portugal’s Douro Valley, the
oldest demarcated and regulated wine region
in the world, dating back more than
2,000 years. It’s a majestic place, not only
for the picturesque vineyards that climb
the steep hills along the Douro River, but
also for its history of producing port, its
famous fortified wine.
Often relegated to the dessert section
of a drinks menu, port is usually thought
of as a one-trick pony, rich and sweet
for after-dinner sipping. Yes, the many
styles—ruby, tawny, vintage, white, all
generally 16–20 percent ABV—can be
wonderful on their own. But as bartenders
have discovered, port is also a versatile
and complex cocktail ingredient.
“Port is fun to work with,” says Keith
Nogay, bartender at the Archer, a cocktail
bar in Jersey City. “It adds depth
and richness to a drink without carrying
the bitter element of an aromatized
wine like vermouth or the sugar of
liqueurs and amaro.”
nojunkpizza.com
PHOTOGRAPHS: (CENTRAL) COURTESY OF JOSE MANCHOLA /ALTERNATE ENDING BEER CO.;
(SOUTH) COURTESY OF THE BLUE CLAW CRAB EATERY
SCARLET SPARKLES
The Port & Lemon ascends on a mixture of ruby
port, lemon juice and soda water.
FRESH INGREDIENTS • VEGAN • GLUTEN FREE • ALL NATURAL
Montclair • Jersey City • Madison • Ocean Grove • Kingston
Coming Soon-Chelsea, NYC
Seasonal tips
on Garden State
fruits & vegetables
from
PRODUCE
PETE
The 1st Friday of every month at njmonthly.com/pete
SEPTEMBER 2022 NEW JERSEY MONTHLY 125