The Trás-os-Montes region is a mountainous area, of high altitude and predominantly with granite soils, with some schist patches. It has a harsh continental climate, very dry and hot in summer in contrast with the long and freezing cold winters.

The old vineyards, existing all over this region, with a great diversity of ancient grape varieties, determine the quality of the wines in the region.

The demarcated region of Trás-os-Montes is divided into three sub-regions: Chaves, Valpaços, and PlanaltoMirandês, stretching along the valleys of rivers that cross them. In the sub-region of Chaves, the vineyards are planted on the hillsides of small valleys, where the tributaries of Tâmega river flow.

The sub-region of Valpaços is rich in water resources and is located in a plateau. In the Mirandês plateau, located in the Mogadouro mountain, it is the Douro river which influences the viticulture.

The planted grape varieties are practically all common in the three sub-regions. Regarding the red grape varieties, there is a special focus on Touriga Nacional, Bastardo, Marufo, TintaRoriz, Touriga Franca and Trincadeira. As for the white, the emphasis goes to Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, Síria and Viosinho.

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Particularly in Trás-os-Montes, we can be in contact with rich nature and gastronomy.

Wines from Trás-os-Montes can be paired with Cod with bread crust, alheira de Mirandela a smoked sausage made of meat, bread, and condiments that can be eaten grilled or roasted.

They also combine with Feijoada à Transmontana, made with red beans, carrots, cabbage, sausages, pork, and beef, and pastel de Chaves stuffed with meat and postaMirandesa grilled meat loaf with olive oil, garlic and parsley sauce.

Wines from Trás os Montes

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Viticulture has deep roots in the Tejo, announced as one of the oldest wine-producing regions in the country. Vineyards have graced the banks of the Tejo River since Roman times, and the influence of ancient wine-producing cultures is evident in the many architectural relics that dot the landscape.

Previously known as Ribatejo, since 2009 the region has been simply called Tejo, a tribute to the river that defined its landscape, climate and economy for centuries.

The river is also responsible for shaping the distinctive terroirs of the Tejo region, making the surrounding plains and riverbanks an ideal terrain for growing grapes native to Portugal.

With a focus on quality and balance, Tejo wines are some of the most vibrant and affordable wines produced in Portugal today, offering a wide range of attractive styles for all tastes and budgets.

The red grape varieties native to the Tejo include Touriga Nacional – the Portuguese variety par excellence – as well as the Trincadeira, Castelão and Aragonês varieties. The aromatic Fernão Pires and the Arinto vivacious produce some of the most refreshing white wines in the region.

These native varieties thrived in warm climates and complex soils in the Tejo region, maintaining high natural acidity, to produce balanced wines with rich fruit characteristics.

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Recognized for its splendid wines, the Tejo region has immense versatility in wine production.

Creating unique wines, full of particularities, these terroirs are the shelter of grape varieties chosen and meticulously cultivated, which is reflected in some of the most vibrant wines in the country.

From whites to reds, without ever forgetting liqueurs and sparkling wines, the balance of the Tejo’ productions is admirable, with a wide offer for all tastes.

Red Tejo wines pair with elaborated meals like dishes of red meats with sauce, for example, Rossini Beef Tenderloin.

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This is a small, remote, mountainous region in the north of Beiras, bordering on the Douro to the north, and the Dão region to the south.

Vines were first planted in what is now DOC Távora-Varosa by Cistercian monks, who built monasteries and churches amongst the vines. Hence the name of this new Vinho Regional (covering precisely the same area as the DOC): Terras de Cister (Cistercian Country).

The region is to be found up and over the mountains to the south of the Douro, at the southern foot of the Serra da Nave, between the Paiva and Távora rivers.

It’s a remote and beautiful place, barely skirted by the new road running south from Vila Real in the Douro to Viseu in the Dão.

Winters here are cold and wet, summers hot and dry, but this is a high country, with vines at an average altitude of 550 metres above sea level on granite and schist soils. It is far harder to ripen grapes than in the nearby Douro and Dão regions. High and therefore cool at night, the grapes retain acidity and bright fruit.

Half the grapes in the older vineyards are Malvasia Fina, but for a century or more Távora-Varosa has also had significant plantings of Chardonnay and Pinot Noir (two of the major grapes of the Champagne region of France) and more are being planted.

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DOC Tavorá e Varosa is considered one of the best sparkling wine regions in the world.

The influences of the predominant cold of this region are perfect for the cultivation of grapes for the production of sparkling wines.

The authorized white varieties are Malvasia Fina, Chardonnay, Pinot Branco, Cerceal, Gouveio, Bical, Fernão Pires and Aragonez, TintaBarroca, Touriga Franca, Touriga Nacional.

The sparkling wines of Távora-Varosa are aromatic, with a fine and constant perlage.

In the mouth, they are fresh and very fruity. Sparkling wines from Távora-Varosa can be white, rosé, and red.

The sparkling wines of Távora-Varosa are options to pair meals in great harmony. Because they have high acidity and are light and fruity, the wines combine with a large number of recipes. From cold starters to more greasy dishes and desserts.

Brut can pair with a cheese board, canapés, salads with seafood and risottos. For more structured dishes that take meat in their composition, such as carpaccio, charcuterie, and roast suckling pig, select a Blanc du Noir or a Rosé.

For dessert, the option is a demi-sec or sweet, as the drink must have a degree of sweetness equal to or greater than the dish.

Wines from Távora Varosa

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The Peninsula Setúbal lies across the estuary of the River Tejo directly south of Lisbon and is linked to Lisbon by two bridges.

Much of the area is flat and sandy, with the exception of the Serra da Arrábida, a short chain of mountains running along the south coast of the peninsula, where the soils are limestone or clay-limestone. It is on these Serra da Arrábida slopes that the grapes are grown for the famous sweet Moscatel de Setúbal wines.

The climate is the Mediterranean, with hot, dry summers and mild but rainy winters. Vineyards in the Serra da Arrábida are cooler, owing to the higher altitude and the proximity of the sea.

The Vinho Regional was recently renamed Península de Setúbal (it was formerly called ‘Terras do Sado’ after the River Sado that flows through the southern part of the region). There are two DOCs, Setúbal and Palmela.

Setúbal is sweet and fortified, made primarily from the Muscat of Alexandria grape. It can be labeled Moscatel de Setúbal when Muscat makes up more than 85 percent of the blend.

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It’s a very sweet, fragrant wine, with candied orange flavours, floral and raisiny when young, developing nutty, toffee aromas with maturity.

MoscatelRoxo (a pink grape) makes wines that are even more scented. DOC Palmela is mainly red and based on the late-ripening Castelão grape, which is more at home in the hot, sandy soils of Palmela than anywhere else in Portugal, ripening well to make wines of complexity and depth, elegance and balance, with good cherry fruit.

Wines with less acidity and smoother from wine regions such Península de Setúbal pair with less intense meat and fish dishes, cooked in a more natural way, cooked or grilled, and less spicy – since, from this In this way, the food will not overlap with the wine, resulting in a balanced combination.

Wines from Peninsula de Setubal

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This region is south of the River Minho – on the border with Spain – approximately 90km in land, from the Atlantic Ocean and mostly north of the River Douro.

It is the largest wine region and is divided into nine sub-regions.

The influence of the Atlantic causes a large rainfall (1500mm / year). In spite of everything, the climate is mild during the summer and it is common to rain at this time of the year.

The soils are extremely acidic and consist mainly of granite, with the exception of two small strips that cross from northwest to south-east, one of “gravestone” and the other of schist.

Vinho Verde, it is a unique wine in the world and what distinguishes it is the fact that it is produced in a demarcated region that includes the territory of the northwest of Portugal.

Vinho Verde is naturally light and fresh, this Portuguese wine is the second most exported, after Port wine.

Grape White varieties: Alvarinho, Arinto, Loureiro, Azal, Trajadura, Avesso.

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The vast majority of wines produced in Vinho Verde are white. Wines that have a relatively clear colour, natural acidity, and floral and fruity aromas.

Although these wines are not formally classified as sparkling wines, they are slightly sparkling. The tasting notes of Vinho Verde are of lime, grapefruit, lemonade, white melon, and gooseberries.

Monção and Melgaço sub-regions produce fuller flavoured wines. These wines also have higher levels of alcohol than other types of vinhoverde.

Fresh, young Vinho Verdes goes best with fresh, young cheeses, especially the goaty kind.

Some Vinho Verde from special vineyards or old vines have enough substance to withstand a few years of aging or to take on a buttery cow’s milk cheese.

Due to their high acidity and saline flavours, these wines also do well with salty cheeses.

Because it is a light wine, discreet, acid, and very refreshing it is perfect for the soft flavours of sushi.

Wines from Minho

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In the Lisbon region, a region with a long history in national viticulture, the vineyard area consists of traditional Portuguese grape varieties and the most famous international grape varieties.

A huge variety of wines is produced here, made possible by the diversity of reliefs and micro climates concentrated in small areas of the region.

The Lisbon region, formerly known as Estremadura, is located northwest of Lisbon in an area of ​​about 40 km.

The climate is temperate due to the Atlantic influence. Summers are cool and winters are mild, although the areas furthest from the sea are a little cooler.

Today, wines from the Lisbon Region are known for their good quality/price ratio.

Common grape varieties for red wine, Alicante Bouschet, Aragonez, Castelão, TintaMiúda, Touriga Franca, Touriga Nacional and Trincadeira, in addition to the contribution of international grape varieties such as Chardonnay, Cabernet Sauvignon, and Syrah.

The most popular white wines are Arinto, Fernão Pires, Malvasia, Seara-Nova and Vital.

FOOD & WINE PAIRING

Lisbon region produces many high-quality wines that are exported all over the world. Spanning the Atlantic coast and stretching up to the mountains, this region has a wide variety of grapes adapted to the various growing conditions. For example, the humid and cold region of Óbidos produces incredible sparkling wines, while the dry region of Alenquer produces full-bodied reds.

Considering the diversity and quality of wines from this region, in Lisbon, you will find the right choice to pair on the most diverse occasions.

Red wine for example, pairs with meat and cheeses. White and Rose wine excellent as an aperitif, and also good with fish and salads.

Lisboa Wines

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Portugal’ s Douro Valley is the oldest demarcated wine region in the world. That means it’s not the earliest place wine grapes have been grown, but rather the earliest recognized and documented region to do so.

In terms of its table wines, the Douro is perhaps best known for its dry reds. These are commonly made from the grape variety Touriga Nacional, although many producers blend this grape with others. Including TintaRoriz (Tempranillo), Touriga Franca and/or TintaBarroca.

On the white wine front, the most prominent varieties typically include Malvasia Fina, Rabigato, Viosinho, and Gouveio.

The soil composition of the Douro Valley also helps in the creation of exciting wines. It’s rocky, mostly comprised of schist.

This kind of terroir forces the vines to struggle through the rock for their nutrients. Compounding the demand on the vine, the dry climate and sunlight of the Douro during the growing season also heats up the schist, punishing the vine roots. While all of this may sound painful, these beat-up vines end up producing remarkably intense and complex wines.

FOOD & WINE PAIRING

Mature reds are lovely with certain types of Portuguese cheese, such as the locally produced goat cheese called Queijo de Cabra.For the younger, fruitier Douro reds, enjoy them with the Northern dish cabrito assado ou grelhado (roasted or grilled kid goat).Veal chops and stewed rabbit- normally prepared with red wine are also common and a great pairing with young reds and even some types of salt cod dishes. One of the lesser-known styles of wines of the region, Douro whites tend to be drier, smoother and richer than the coastal white wines of the south, trading light citrus notes for abundant floral and mineral ones. Fuller-bodied age-worthy whites usually spend some time in oak, taking on a golden colour with rich tropical fruit flavours.Young Douro whites are great with grilled fish dishes. Shellfish also pairs well, such as crab, mussels and clams.Mature Douro whites are nice with light bacalhau (salted cod) dishes, such boiled salted cod with chickpeas or roasted salted cod as well as chicken and rabbit dishes paired with white sauces.

Douro Wines

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In these lands protected by some of the most beautiful mountains in Portugal, the cultivation of vines has a centuries-old tradition.

The rivers that cross the region, including the one that gives it its name, run between the green of the fields where pine, chestnut and oak trees predominate. The granite and shale dwellings are coloured by the heather and broom vegetation.

Dão is a strongly distinctive wine, standing out for its unquestionable aging capacity and its evolution in the bottle, resulting in noble, elegant wines, with high potential for aging, an excellent combination with food.

In reds, we have Touriga Nacional, a native grape from Dão, which gives us concentrated, fresh, and elegant wines, as only a granite region and surrounded by mountain massifs can provide.

We also have Jaen, Alfrocheiro or TintaRoriz.

In the whites, we have the Encruzado, another emblematic grape variety, which provides great wines for its unusual minerality and aging capacity and evolution in the bottle and which, in batch with Malvasia Fina, Bical, or Cerceal, provides wines of marked elegance.

FOOD & WINE PAIRING

In the birth place of Touriga Nacional, the finest wines were born. Quality, personality difference, elegance, freshness, and softness. The Dão is all this and more.

Discovering its wines is entering a new world of aromas and flavours that captivate and seduce, and soon become unmistakable and unforgettable.

Dão reds are usually ruby ​​red, with delicate and ripe fruity aromas, in addition to fine tannins, balanced with good acidity and thus have good aging potential.

Whites, in turn, usually have medium body and refreshing acidity, being full of character, especially when they have Encruzado in their blend.

Red Dao is ideal to pair with Serra da Estrela Cheese, Red meat, dishes that combine meat with fruit, such as lamb with apricots.

Chocolate and desserts with chocolates as a base.

One of the secrets of these whites lies in the Encruzado grape variety, which in that region expresses itself without peer. The other, in the significant improvement in viticulture and enology practices of the last decades, something that is common to the generalized increase in the quality of Portuguese wines.

Dão white wines pairs with seafood, grilled fresh fish, white meats, and as an aperitif.

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The wine from Bucelas has been sipped and savoured for centuries and continues to be a distinguished wine made just outside of Lisbon.

Being so close to the vibrant capital, the small town of Bucelas enjoys plenty of visitors who stop off to sample the high-quality wines that grow in this small vineyard region close to the Tagus estuary.

Although viticulture existed in this part of Portugal since Roman times it was not popularised outside of Portugal until the Duke of Wellington discovered its charms while he was in the country fighting in the Peninsular War in the early 1800s. This led to large quantities being exported to Great Britain where Bucelas wine became a fashionable drink in London.

Fast forward a couple of centuries and although the production of Bucelas wine is not as vast as it once was the vines continue to produce a first-class white wine using predominately the Arinto grape.

There are different types of Bucelas wines with a variety of characteristics from fruity zesty flavours to rich, oak-inspired tastes. Some of the well-known labels include Quinta da Murta.

FOOD & WINE PAIRING

Arinto grapes produce wines with extremely high acidity and are often added to lower-acid wines to improve the blends, especially in hot, dry regions such as Alentejo. Some of the best examples of wines made from this grape are found in the small DOC of Bucelas, which is north of Lisbon in the Estremadura region. In Bucelas, Arinto must be 75% of the blend, and is often combined with Sercial and Rabo de Ovelha.

Arinto has youthfully crunchy acidity that allows the wine to be paired with marinated antipasto, dressed salads, and simply prepared crustaceans such as lobster and crab.

A wine to pair up with grilled lighter like white quail, fish fillets, and vegetable brochettes. It is a wine to take out on a warm day’s picnic, Arinto is a delightful accompaniment to salads, a spread of mixed sandwiches, charcuterie assortments, and endless olives!

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In the western part of the Beiras region, between the mountainous Dão region and the surf-washed Atlantic beaches, Bairrada has a mild, maritime climate with abundant rainfall.

Although much of the Bairrada region is hilly, the majority of the vineyards are on flatter land. Vineyards are often divided into a multitude of small plots. There are two main types of soil: clay-limestone and sandy, each influencing style of wine. Baga is the traditional local red grape.

It makes tannic wines that can have high acidity if under-ripe, but if ripened and handled well the Baga can give rich, dense fruity reds that age into elegant wines of great complexity. Since 2003, a multiplicity of other grapes has been permitted in DOC Bairrada wines – national grapes such as Touriga Nacional and Alfrocheiro as well as the international likes of Cabernet Sauvignon, Pinot Noir, Syrah and Merlot. Red Bairrada these days comes in a bewildering array of styles.

Predominant amongst white grapes is the fragrant Maria Gomes, while Arinto, Bical, Cercial e Rabo de Ovelha can be made into steely, long-lived whites.

FOOD & WINE PAIRING

Baga, as a red wine, is an acquired taste for many as it’s not for the faint of heart. With the vibrant acidity and ample tannins of Nebbiolo, balanced by some nuances that are clearly more like Pinot Noir, it is absolutely magic with food.

Locally it is traditional to pair with rich suckling pig (and it is stupendous), elsewhere any other rich food will pair – from pork belly to duck, from rich pastas to ribs sticking stews. Baga’s acidity enables it to pair with some seafood including squid and red-wine focused shrimp dishes. Cheese-wise, it matches nicely with milder and high acid like goat cheese.

As a sparkling wine, the sky is the limit.

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