Portugal has undergone something of a wine revolution over the past two decades, modernizing its winemaking technologies, styles and attitudes. This archetypal Old World country has Long been famous for its fortified wines (Port and Madeira) and its light, tangy Vinho Verde. But it is now attracting much attention for its New wave of Rich, ripe table wines, especially the reds of the Douro Valley.
Portugal's place in the wine world is arguably more about its cork production than its wine, but that largely depends on which period of history you choose.
In the 18th century, when England's supply of French wine was threatened by deteriorating international relations, the Portuguese Vineyard proved more than capable of Filling the void. It was only in the 20th century, when international demand for Portuguese wines dwindled to almost nothing, that Portugal took the lead in world cork production. In the 21st century, the Portuguese cork industry is struggling (due to the increasing popularity of plastic stoppers and metal screw caps), but the country's wines are on the rise again, led by the Dry reds of the Douro and Dao.
Portugal's many grape varieties and their countless regional synonyms are the bane of ampelographers.
Some are endemic to Portugal (e. g. Touriga Nacional), while others are shared with neighboring Spain (e. g.
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
natural sweet wines from the region of Portugal go well with generally quite well with dishes of beef, mature and hard cheese or sweet desserts such as recipes of fondue bourguignonne and accompanying sauces, autumn pumpkin pie or apple cake.
On the nose in the region of Portugal often reveals types of flavors of chocolate, strawberries or baking spice and sometimes also flavors of melon, dark fruit or cassis. In the mouth in the region of Portugal is a powerful with a good balance between acidity and sweetness.
When I started my nomadic winemaking project, in 2018 at Niepoort Vinhos in Portugal’s Douro region, I had no idea how large a part Spain would go on to play – I certainly never intended to make it the locus of my project. So how did it happen? Yes, there was an element of chance and taking opportunities where they arose. But also, among the talented winemakers to whom I pitched collaborations, I sensed an openness and a readiness to collaborate which seemed particular to Spain. Held in June las ...
Inside the January 2023 issue of Decanter magazine: FEATURES Wines of the Year The best wines of 2022, nominated and retasted by Decanter experts Anniversary wines for 2023 Anthony Rose picks out his perfect wines for 2023’s big celebrations Vintage preview: Burgundy 2021 A difficult vintage but some great wines, writes Charles Curtis MW Sonoma County’s cool side Brooke Herron profiles three of the region’s cool-climate AVAs Bag in box – a Decanter guide Natalie Earl on the 25 best bag in box wi ...
The final 11-strong shortlist includes four drink books – Wines of the Rhône by Matt Walls; The South America Wine Guide by Amanda Barnes; Inside Burgundy by Jasper Morris MW and Foot Trodden by Simon J Woolf & Ryan Opaz. Commenting on the shortlist, Nicholas Lander, chair of the André Simon Memorial Fund, said: ‘A number of this year’s food and drink nominees, including Wines of the Rhône, address the urgent environmental and global issues of today in ways that are original, inspiring an ...
