Time in Porto was limited as I joined the AIESEC Alumni congress for four days.
So the morning before the conference started, EJ and I took a stroll around the city.
At ten o'clock, we arrived in time of the opening of Livraria Lello - the loveliest bookstore I have ever seen.
After that, we joined the others and later had a Francesinha for lunch. The famous Porto sandwich with ham, steak, sausage toped with melted cheese and served in sauce and with French Fries.
After the first sessions of the conference, we ended the evening at the Museum of Discoveries. There we learned about the Portuguese expansion, ships and history. The museum even includes a boat ride through the different territories discovered.
Late night, a bus brought us to Esposende - our conference site at the Atlantic Ocean.
Saturday evening, we returned to Porto for a night of Port wine. We had a guided tour at Taylor's - one of the oldest port wine producers and still independent. Port wine is by crushing the grapes and let them ferment until they reach 7% alcohol. Then brandy is added which stops the fermentation and leaves the sugar in the wine that makes it so sweet. Depending on the grapes and the aging, port wine is classified as:
I hope to see more of Porto when I return in June.
So the morning before the conference started, EJ and I took a stroll around the city.
Praça da Liberdade
At ten o'clock, we arrived in time of the opening of Livraria Lello - the loveliest bookstore I have ever seen.
After that, we joined the others and later had a Francesinha for lunch. The famous Porto sandwich with ham, steak, sausage toped with melted cheese and served in sauce and with French Fries.
After the first sessions of the conference, we ended the evening at the Museum of Discoveries. There we learned about the Portuguese expansion, ships and history. The museum even includes a boat ride through the different territories discovered.
Late night, a bus brought us to Esposende - our conference site at the Atlantic Ocean.
Saturday evening, we returned to Porto for a night of Port wine. We had a guided tour at Taylor's - one of the oldest port wine producers and still independent. Port wine is by crushing the grapes and let them ferment until they reach 7% alcohol. Then brandy is added which stops the fermentation and leaves the sugar in the wine that makes it so sweet. Depending on the grapes and the aging, port wine is classified as:
- Ruby: from average grapes, aged at least 2 years - red, sweet, rich, fruity flavor
- Tawny: from average grapes, aged 2-7 years in wooden casks - mahogany color, drier than ruby, nutty flavor
- Aged tawny: from higher quality grapes, aged in wooden casks - tastes more like brandy or cognac, silkier taste
- Vintage: finest grapes from only one year (not every year qualifies), aged in barrels for two years, then bottled for at least another 10 years (up to 100 years or more) - dark ruby, fruity taste
Before we enjoyed a delicious taste, we took a lot of pictures of Porto at night from the terrace.
I hope to see more of Porto when I return in June.
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