1. Opening
Choose the theme and prepare a card with the name, region, and flavor note.
Culture and table
How to create a tasting itinerary
Small portions, order of intensity, and breaks — tasting Portugal in a thoughtful sequence.
Published guide
Article
Updated in 2026
The tasting begins with planning
Tasting can include cheeses from Minho, preserves from the coast, or convent sweets — the itinerary orders intensity and cleans the palate between samples.
Used in events, gourmet shops, or themed dinners, it requires planning of quantity and narrative.
The principles of a good itinerary
Define a theme, six to eight small samples, order from mild to intense, water and neutral bread between tastings, and a short card explaining each item.
01
Theme
Choose a theme: cheeses, cured meats, sweets, or wines.
02
Quantity
Limit to six to eight items to avoid fatigue.
03
Order of intensity
Order from the lightest to the most intense.
04
Portions
Calculate 20–30 g per solid sample.
05
Breaks
Two-minute break between items.
06
Pairing
Wine at each stage is optional and in minimal volume; non-alcoholic alternatives should be available for everyone.
07
Closure
End with a sweet or neutral note.
How to define the tasting sequence
The itinerary orders intensity and cleans the palate between samples — from mild to intense.
2. From mild to intense
Order from the lightest to the most intense — avoid strong cheese before fresh.
3. Palate cleansing
Water and neutral bread between tastings; also provide toothpicks or knives.
4. Breaks
Two-minute break between items.
5. Closure
End with a sweet or neutral note.
Portions and quantity per person
Large portions fatigue the palate. Six to ten people per table facilitate conversation and logistics.
Samples
Limit to six to eight items to avoid fatigue.
Weight
Calculate 20–30 g per solid sample.
Duration
Total timing: 45–60 minutes ideal.
Intervals and palate cleansing
Provide water, bread, and toothpicks or knives. Not having water available is one of the common mistakes.
- Two-minute break between items.
- Water and neutral bread between tastings.
- Visible labels avoid confusion.
Pairing the stages
Wine at each stage is optional and in minimal volume; content about alcoholic beverages is intended for those over 18 years old.
With wine
Optional and in minimal volume; for those over 18 years old.
Without alcohol
Non-alcoholic alternatives should be available for everyone.
Practical itinerary model
Editorial guide from Empório Portugal for cooking, choosing ingredients, and assembling Portuguese experiences with more safety and context.
1
Theme
Choose a theme: cheeses, cured meats, sweets, or wines.
2
Limit
Limit to six to eight items to avoid fatigue.
3
Portions
Calculate 20–30 g per solid sample.
4
Order
Order from the lightest to the most intense.
5
Card
Prepare a card with the name, region, and flavor note.
6
Table
Provide water, bread, and toothpicks or knives.
7
Break
Two-minute break between items.
8
Final
End with a sweet or neutral note.
In Brazil
- Virtual tasting with kits sent.
- Partnership with local producers for authenticity.
Mistakes to avoid
- Large portions — fatigued palate.
- Reversed order — strong cheese before fresh.
- No water available.
Frequently asked questions
How many people per table?
Six to ten facilitate conversation and logistics.
Wine at each stage?
Optional and in minimal volume; for those over 18 years old.
Commercial profit?
Consult local rules for tasting sales.
Food safety
Adjust ingredients and techniques according to dietary restrictions, allergies, proper preservation, and professional guidance when necessary.
Editorial note from Empório Portugal
This guide is part of the editorial curation of Empório Portugal. Culinary practices may vary by region, family, and cook.
Want to share a tip or family recipe?
Send it to the Empório Portugal community. All content received is reviewed before any publication.