Portuguese RED WINE

Portugal is home to upwards of 250 native grapes, and many are red. Some of the most popular Portuguese red wine varieties are Touriga Nacional, Castelão, Tinta Roriz (or Tempranillo in Spain), Tinta Franca, Baga and Alicante Bouschet. International varieties are also grown throughout the country, and some of the most popular reds you’ll find are Syrah and Cabernet Sauvignon.

Like any red wine, Portuguese red wines are best served in a standard red wine or all-purpose glass, at cellar temp, between 50 and 60 degrees Fahrenheit, or a little warmer, if preferred.

Portugal’s red wines are extremely versatile, so when it comes to food pairings, you’ve got plenty of options. Instead of worrying about the country from which your wine comes, think about matching your red wine’s flavors and characteristics.

Typically, robust full-bodied reds will pair well with rich meats like prime rib, filet mignon and lamb, while an earthier red may work better with roasted vegetables, and a lighter, brighter red may be best with thick-cut fish or pork. In Portugal, red wine is a favorite choice for cod, octopus and squid.

The Douro and Alentejo are two different wine regions within Portugal.

Located in southern Portugal, the Alentejo area spans almost a third of the country. The Douro region, meanwhile, is in northern Portugal, more-or-less corresponding to the area of the wider Douro river valley.

Both regions produce a range of good Portuguese red wines from indigenous and international grapes.

Alentejo’s hot, dry climate tends to yield richer and riper, fruit-forward red wines. Red wines from the Douro, while equally plush and fruitful, can be more structured, switch more prominent tannins, and tertiary flavors and aromas imparted from oak aging.