Combine all ingredients. Mix well.

By train to Oporto and then on to one of Portugal’s best wine shops, Garrafeira Tio Pepe, to promote Pedra Basta. Torrential rain (which usually brings the city to a standstill) hasn’t prevented good turnout, with an encouraging number of Symingtons dropping by to taste our wine. The next day I take the train to the Douro for dinner at DOC, a restaurant built on stilts over the river at Folgosa. The chef Rui Paula has laid on an ambitious evening with food to match the wine. Pedra Basta 2005 is paired with partridge with molho de vilão (‘villain’s sauce’*), a combination that works well. A delicate Austrian Beerenauslese made by Rui Reguinga is completely overpowered by apple tart accompanied by goat’s chesse and foie gras.  The rain has barely stopped for three days and by Saturday morning there are waterfalls in places that I have never seen before. The River Corgo, the emblematic tributary of the Douro that separates Baixo from Cima Corgo, is like a white water rapid. Still, there is a saying in Portuguese: chuvas em Abril, águas mil. Rain in April is worth thousands!  
   
* Villain's Sauce (Molho de Vilão) 

2 onions, chopped fine
2 garlic gloves, minced
2 tablespoons minced parsley
1/2 cup oil
1/4 cup white vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Combine all ingredients. Mix well.