Douro Valley Wine

Douro Valley wines, made from the same grapes as Port, have experienced a renaissance in recent years, with modern equipment and techniques enhancing the quality.

In 1982 they received their own Denominacão de Origem Controlada (DOC) – Denomination of Origin – classification, over 200 years after Port.  The combination of these factors has lead to dynamism in wine production and Douro Valley wines are now exported all over the world, often being referred to as the jewel in Portugal’s crown.

Grape Varieties
Port and DOC Douro Valley wines are made only with native grape varieties. The main ones are:

Red
Touriga Nacional
Only accounts for a small amount  of the region’s vine stock but  is growing rapidly. The grape had virtually become extinct by the 1970s but was thankfully brought back by producers who worked vigorously on clones of it as well as the grape variety itself. A difficult grape to manage but it can produce the darkest and most concentrated of wines: deep, dense and with cast-iron backbone.

Tinta Barroca
This grape is planted at higher altitudes or on cooler north-facing slopes in the Cima Corgo. It is the first to ripen but is susceptible to extreme heat. This grape produces supple, well-structured wines, which frequently have a distinctive rustic, earthy character.

Tinto Cão
This grape is even more challenging to grow than Touriga Nacional, with small bunches and small yields. It ripens late but needs to be picked at just the right time to achieve the delicate balance of alcohol and acidity. This grape has the capacity to produce long-lasting, complex wines.

Tinta Roriz
The one “international” variety as it’s also known as Tempranillo in Spain. It produces wines that combine tight, firm fruit with finesse and length.

Touriga Franca
The most widely planted variety. It flourishes on warmer south-facing slopes and gives consistent yields. This grape brings structure, up-front fruit, elegance and floral overtones.

The young reds for immediate drinking have cherry and raspberry aromas, and the cellar reds start with notes of black fruit and chocolate, but age to great delicacy and complexity for 20 years or more.

White
Malvasia
This variety is the second most widely planted grape in the Douro Valley. It is difficult to cultivate but the results can be impressive. Elegant wines with hints of nutmeg and some smoke.

Rabigato
(Portuguese for cat’s tail), matures slowly and is able to stand up to extreme heat. Its aroma is of medium intensity and sweet, reminding us of Orange flowers with some vegetable notes, equilibrium and fresh, with a fruity taste. In the mouth, it has vivacity and some persistency. It offers White Port and Douro Valley wines  freshness and high levels of acidity.

Viosinho
This is a low-yield variety and produces some very high quality wines. Good intensity, reminding camomile and plums, fruity and complex. Medium acidity with a pleasant aroma in mouth.

Food and wine matching
The fresh, fruity white wines with floral aromas are an excellent aperitif, and can be paired very successfully with seafood and grilled fresh fish, for which Portugal is justly famous. The white wines that have been aged in oak are ideal with roast fish or chicken. Young reds compliment fowl, mild salted fish such as bacalhau or pasta particularly well. The more full bodied cellar reds are perfect with game and other strong flavoured meat dishes.