Algarve Wine Society prepares for a busy year

AGM || 2014 was a busy year for Algarve Wine Society members with many events to celebrate their love of wine. 2015 promises to be another eventful year, with the 200-plus members looking forward to wine tastings, events and dinners, and even a trip to the northern Alentejo.

The recent annual general meeting was an opportunity to report on the many plans in place for the wine society, including a trip to Burgundy in 2016, and to enjoy an evening of wining, dining and dancing at the Pestana Hotel Vila Sol in Vilamoura.

The AGM was convened by the general assembly’s president, Michael Savage. Anne Green, president of the board, reported that 2014 had been a busy year with tastings, events and trips to the Ronda and Guadiana regions, and Sicily.

The secretary Nigel Adams reported that the society now boasted 217 members.

The treasurer, David Grindley, in his last report before relinquishing the post, declared a balanced financial situation for the society, while Ron Dodsworth, president of the fiscal council, assured the assembly that the books were in order.

The incoming treasurer, Kha Dabbagh, was elected along with new management committee members Steve Rigby and Nick Sykes.

Anne Green gave a special vote of thanks to outgoing officers Michael Berger and David Grindley for their “hard work and expertise”. All other current members of the three committees were re-elected.
With business matters over, pre-dinner drinks were served in the lobby before the members meandered over to enjoy dinner at L’Olive Restaurant (pictured).

The starter was timbale suckling pig with pepper sauce and apple and celery salad served with Espumante Abibes Bruto.

The second course was monkfish osso-buco on mashed potatoes with lemon olive oil and roasted tomato sauce accompanied by Maria Mansa Branco.

Lemon sorbet with cherry compote drizzled with vodka cleansed the palate for the main course which was veal steak with porcini mushrooms, potato gratin and grilled vegetables set off by Cedro do Noval Douro 2010.

The cheese plate followed served with Noval Tawny Port before the dessert of a petit gateau au chocolat red fruits gazpacho with sparkling wine and vanilla ice cream accompanied by Noval Ruby Port. The wines were supplied by Sovipral from Olhão.

Wendy and Adam from Live Music Algarve kept everyone dancing late into the evening.