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Enjoying dinner at a quaint Portuguese trattoria in Brussels. Owner recommends wine from his home town as a companion to Portuguese grilled bone-in joint of beef. Superlative steak washed down with outstanding red wine. Make no mistake, this is a smooth, glycerine wash knock out for 30 euros in restaurant. Buy a case for your unapologetic carnivore repasts — 9 years ago
Jacques Galipeau
Enjoying dinner at a quaint Portuguese trattoria in Brussels. Owner recommends wine from his home town as a companion to Portuguese grilled bone-in joint of beef. Superlative steak washed down with outstanding red wine. Make no mistake, this is a smooth, glycerine wash knock out for 30 euros in restaurant. Buy a case for your unapologetic carnivore repasts — 9 years ago