Portuguese Red Wine

Portugal grows more than 250 native grape varieties, many of which are red. Some of the most popular Portuguese red wine grapes to know are Touriga Nacional, Castelão, Tinta Roriz (aka Tempranillo), Tinta Franca and Alicante Bouschet. International grapes are also grown throughout Portugal, and some of the most popular red varieties are Syrah and Cabernet Sauvignon.

Portuguese red wines should be served as you would any other red wine. Enjoy them 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 super versatile, so when it comes to pairing wine and food, you’ve got plenty of options. Instead of thinking about the country from which the wine comes, concentrate on matching the red wine’s flavors and characteristics.

Generally speaking, rich full-bodied reds will pair best with hardy meats like prime rib, filet mignon and lamb. Earthier red wines, meanwhile. may work better with roasted vegetables, and lighter, brighter reds may be better with thick-cut fish or pork. In Portugal, red wine is a favorite match for cod, octopus and squid.

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

The Douro region spans northern Portugal, around the area of the wider Douro river valley. Alentejo covers more than a third of the country, concentrated in the southern and eastern areas.

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

Generally speaking, Alentejo’s hot temperatures and dry climate tend to yield riper, fuller and more fruitful red wines. Red wines from the Douro, while equally voluptuous and fruit-forward, can have more tannins and structure, and tertiary flavors and aromas imparted from oak aging.