Product Description

Portuguese Quality Beverages

From famous regions (Porto e Douro, Dão, Alentejo) Red, White and Verde (green) bottled beverages.

The Douro has a huge selection of local grape varieties, and many vineyards of impressive, gnarled old vines that give small yields of rich, complex wine, whether for port or for unfortified wines. Dozens of different grape varieties may be mixed together in these old vineyards. In modern vineyards, vines are planted separately, and five grapes have been declared the top choice for port: Tinta Roriz, Touriga Franca, Touriga Nacional, Tinta Barroca and Tinto Cão.

Plantations of the red-juiced, high-acid Sousão, as known as Vinhão elsewhere, have increased recently. Another black grape much planted in older vineyards is Tinta Amarela (as known as Trincadeira). Amongst whites, notable grapes are Gouveio, Malvasia Fina, Moscatel, Rabigato and Viosinho. Some of these, from old, mixed-variety vineyards at high altitudes, are being used for a new generation of dry white beverages.

Dão beverages can usually age well. Vineyards, often very small patches of vines, are scattered at various altitudes amidst pine forests. Soils are very poor and granitic, with some schist to the south-west. For red wines, Touriga Nacional and Alfrocheiro perform very well here, with the help of Tinta Roriz (also Known as Aragonez, or, in Spain, Tempranillo), along with the traditional Jaen, Baga, Bastardo and Tinta Pinheira.

Star white grape is the Encruzado, making styles ranging from light, fresh whites to richer, barrel-fermented versions. Supporting white varieties are Bical, Cercial, Malvasia Fina, Rabo de Ovelha and Verdelho.

Alentejo can make smooth, harmonious, very easy-drinking beverages.

The white Antão Vaz is the star grape of the region, with good acidity and tropical fruit flavours. It also responds well to barrel-fermentation. Arinto and Roupeiro also offer precious acidity; white Diagalves, Manteúdo, Perrum and Rabo de Ovelha make up the blends. Aragonez (Tempranillo) is the most widely-planted red grape. The red-fleshed French grape Alicante Bouschet is often the inky, treacley backbone of red blends. Alfrocheiro, Castelão and Trincadeira also have valuable parts to play, with Moreto, Tinta Caiada and Tinta Grossa padding out some blends.

However, nowadays, Alentejo reds incorporate imported grapes such as Syrah and Cabernet Sauvignon, made as Vinho Regional.

Vinho Verde is distinguished by its high acidity. Flavour depends on the grape varieties used - floral Loureiro, steely Trajadura, mineral Arinto (known here as Pedernã), creamy and mineral Avesso, and the fine, mineral, subtly fragrant Alvarinho. Azal Branco is hard to ripen and declining in popularity, and in any case tends to get blended with more aromatic grapes. Most white Vinho Verde can be relied upon to be light, crisp and aromatic, often with a light prickle of fizz, sometimes with a touch of sweetness.

The fine Alvarinho grape rules around the towns of Melgaço and Monção in the north, along the Minho river. The climate here is warmer and drier, the maritime influence partially blocked by hills, and the combination of grape and climate makes for richer, fuller, subtly complex wines, made dry and totally still.

The DOC Vinho Verde has also permitted fully sparkling beverages since ***9 – a growing and promising venture. And there is a lot of red Vinho Verde, too - dark, high in acidity, low in alcohol, made principally from the late-ripening, red-fleshed Vinhão grape.

Country:	Portugal
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