Eat and drink local: The Yeatman Hotel, Vila Nova de Gaia (across the Douro River from Porto), Portugal

The Yeatman Hotel is a haven for wine lovers and the prime destination for those wishing to explore the pleasures of Port, Vila Nova de Gaia, Portugal

The Yeatman Hotel is a haven for wine lovers and the prime destination for those wishing to explore the pleasures of Port, Vila Nova de Gaia, Portugal

 

Following our extensive and educational tour and extended port wine tasting at Taylor’s lodges and offices in Vila Nova de Gaia, Portugal (across the Douro River from Porto), we walked up the hill a short distance to The Yeatman Hotel, also owned by Taylor Fladgate & Yeatman.

Located in the heart of Porto, Portugal, one of Europe’s most important wine capitals, The Yeatman Hotel is a haven for wine lovers and the prime destination for those wishing to explore the pleasures of Port, the great classic wine for which the city of Porto is famous.  A member of the Relais & Chateaux group, the Hotel has cellars of with one of the most comprehensive collections of Portuguese wines.  The Yeatman has established partnerships with many of Portugal’s finest producers who actively participate in The Yeatman’s program of tastings, seminars and wine dinners.

Taylor’s Managing Director, Adrian Bridge — son-in-law of Alistair Robertson, the late-20th century chief executive of Taylor’s — conceived of the idea of a leading hotel in the Porto area (on the hillsides of Vila Nova de Gaia on property adjacent to the Taylor’s lodges and corporate offices).  “Named The Yeatman, in celebration of the family’s historic link with the city, it draws on its owners’ expertise in both fine wine production and luxury hotel management to become one of the world’s leading wine hotels.  Opened  since August 2010, it became Oporto’s address of choice, the hotel which defines the city.” – www.the-yeatman-hotel.com

We began the evening with canapes and sparkling wine on the terrace (see photograph, below), overlooking Ponte Dom Luis I (Dom Luis I Bridge) which spans the Douro River, connecting Porto (the top side of the photograph) with Vila Nova de Gaia, the location of all the port houses’ (companies’) lodges (warehouses) for aging port wine.  Our superb dinner was upstairs at the Michelin one-star and Relais and Chateaux Yeatman Restaurant, under executive chef Ricardo Costa.  Our wonderful hosts for the evening were Alistair and Gilyanne Robertson, “proprietors” of Taylor Fladgate & Yeatman, members of the family who have owned Taylor’s for over 300 years.

 

The Yeatman Hotel (adjacent to Taylor’s lodges) overlooks Ponte Dom Luis I (Dom Luis I Bridge) which spans the Douro River, connecting Porto (the top side of the photograph) with Vila Nova de Gaia, Portugal

The Yeatman Hotel (adjacent to Taylor’s lodges) overlooks Ponte Dom Luis I (Dom Luis I Bridge) which spans the Douro River, connecting Porto (the top side of the photograph) with Vila Nova de Gaia, Portugal

 

“The extraordinary panorama of the River Douro and the historic center of Porto guarantee the most spectacular scenery, combined with a Michelin star award in the 2012, 2013, 2014, 2015 and 2016 Guides.  Aiming to deliver Porto’s most inspiring dining experience, The Yeatman’s Restaurant led by Chef Ricardo Costa, offers imaginative cuisine in which the traditional flavours of Portugal are interpreted and presented with contemporary flair.  It showcases Portugal’s huge range of fish and other fresh produce as well as its diversity of regional specialties.” – www.the-yeatman-hotel.com

 

Our appetizer at our Yeatman Hotel private dinner was "Cuttlefish with Ink" -- cuttlefish cannelloni and roe of fried cuttlefish, Vila Nova de Gaia, Portugal

Our appetizer at our Yeatman Hotel private dinner was “Cuttlefish with Ink” — cuttlefish cannelloni and roe of fried cuttlefish, Vila Nova de Gaia, Portugal

 

The wine accompanying the appetizer course was Quinta do Soalheiro Alvarinho Primeiras Vinhas 2014, Minho, a light white wine made from Albarino grapes grown in Portugal.

 

Our fish course at our Yeatman Hotel private dinner was "Povoa Hake" -- roasted hake with octupus and salicornia sauce, Vila Nova de Gaia, Portugal

Our fish course at our Yeatman Hotel private dinner was “Povoa Hake” — roasted hake with octopus and salicornia sauce, Vila Nova de Gaia, Portugal

 

The wine accompanying the fish course was Quinta do Monte D’Oiro Madrigal 2012, Lisboa, an excellent white wine that paired well with the seafood.

 

Our main course at our Yeatman Hotel private dinner was "'Marinoha' Beef" -- grilled fillet of beef, potato cream, morel mushrooms and meat jus, Vila Nova de Gaia, Portugal

Our main course at our Yeatman Hotel private dinner was “‘Marinoha’ Beef” — grilled fillet of beef, potato cream, morel mushrooms and meat jus, Vila Nova de Gaia, Portugal

 

The wine accompanying the main course course was Quinta do Passadouro Touriga Franca 2013, a hearty red made from one of Portugal’s primary red grape varietals (Touriga Franca).

 

Alistair Robertson, non-executive Chairman of Taylor Fladgate & Yeatman, sets up a 1994 Taylor’s Vintage Port for “opening” at The Yeatman Restaurant, Vila Nova de Gaia, Portugal

Alistair Robertson, non-executive Chairman of Taylor Fladgate & Yeatman, sets up a 1994 Taylor’s Vintage Port for “opening” at The Yeatman Restaurant, Vila Nova de Gaia, PortugalTEXT –

 

Before the desert course, our host, Alistair Robertson, brought out several bottles of 1974 Taylor’s Vintage Port.  This is an exceptional wine, rated 100 out of 100 points by both Robert Parker in The Wine Advocate and by the Wine Spectator magazine.

In order that the cork be removed intact, rather than a traditional wine bottle opener, Taylor’s has developed a special technique to remove the cork AND the top several inches of the glass of the bottle.  Somewhat akin to “sabering” a Champagne bottle to remove the top of the bottle, this technique removes the glass by heating a ring that goes around the neck to heat the glass intensely, followed by  the pouring of ice water around the heated area to “crack” the glass.  With a towel, it can then be carefully removed.  When done correctly, about ¼” of the cork is still IN the bottle below the “cut line” and then the entire cork is removed still inside the top piece of the glass bottle.  The following pictures illustrate the technique.

 

The Yeatman Restaurant Sommelier, Elisabete, removes the “iron” from the heating flame and prepares to “score” with heat the neck of the port bottle, Vila Nova de Gaia, Portugal

The Yeatman Restaurant Sommelier, Elisabete, removes the “iron” from the heating flame and prepares to “score” with heat the neck of the port bottle, Vila Nova de Gaia, Portugal

 

A closeup of the hot “iron” used to “score” with heat the neck of the port bottle, Vila Nova de Gaia, Portugal

A closeup of the hot “iron” used to “score” with heat the neck of the port bottle, Vila Nova de Gaia, Portugal

 

Successfully opened with the cork intact and no bits of cork in the bottle, the Taylor's 1994 Vintage Port was delicious and clearly still very young;  Vila Nova de Gaia, Portugal

Successfully opened with the cork intact and no bits of cork in the bottle, the Taylor’s 1994 Vintage Port was delicious and clearly still very young; Vila Nova de Gaia, Portugal

 

Noted for their elegance and poise as well as for their restrained power and longevity, Taylor’s Vintage Ports are blended from the finest wines of the firm’s three own quintas or estates.  The Taylor’s 1994 Vintage Port was truly remarkable, and clearly still very young.  It was a superb ending to a wonderful afternoon and evening at the Taylor’s estate.  And we conclude with a toast to the Robertsons to thank them for their warm hospitality.

 

Alistair and Gilyanne Robertson, “proprietors” of Taylor Fladgate & Yeatman, enjoying a delicious 1994 Taylor’s vintage port with our small group with dessert at The Yeatman Restaurant, Vila Nova de Gaia, Portugal

Alistair and Gilyanne Robertson, “proprietors” of Taylor Fladgate & Yeatman, enjoying a delicious 1994 Taylor’s vintage port with our small group with dessert at The Yeatman Restaurant, Vila Nova de Gaia, Portugal

 

5 thoughts on “Eat and drink local: The Yeatman Hotel, Vila Nova de Gaia (across the Douro River from Porto), Portugal

  1. We are also staying in a Taylor hotel! In Punhao, the Vintage House The town is nothing , several quintas of varying levels of wines and ports, yet the hotel which is on the river is gorgeous It’s been raining for a week but today as I open the drapes it uis SUNNY! We are planning on a cruise down the Duoro this AM before heading to Coimbra

    Love reading your blog as we also visit the places. Your photos are exquisite and bring the entire experience to life, yours snd ours! Best to Robin

    Kskorpell

    >

    Liked by 1 person

    • Glad to hear the hotel is great and that the weather is improving! We understand that western Europe has had a cool, very wet late winter and spring. We’ve been lucky with mostly good weather — rain just once a week or so, the past two weeks.

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    • Yes, this blog captures our travels around the world as we sail continuously. Most of the time we are in the port cities/towns or within an hour or two’s drive. Occasionally we will fly inland for a couple of days to explore a regions, such as Macchu Pichu and the Chilean wine country around Santa Cruz.

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