Portuguese red wine

Whether you prefer dark and intense or fruity and vibrant reds, head to Portugal to find a new favourite. Well-known wines from Portugal include Touriga Nacional, which are full-bodied with intense flavours of dark fruits and berries, and Castelão wines, which are typically medium to full-bodied with notes of juicy red fruits.

Portuguese red wines are made across the country, from the northern Douro Valley down to the southernmost area of Alentejo, where the native grapes thrive in hot, dry climates. The premium reds from Bairrada and Lisboa are also highly regarded, thanks to the regions’ temperate climates and coastal influence.

The country’s dedication to quality and innovative use of native grape varieties make Portugal an appealing destination for red wine lovers. Portuguese reds are also surprisingly affordable, considering their high quality.

Portugal is home to a host of indigenous grapes. Key ones include Touriga Nacional, known for its concentrated flavours and ageing potential, Tinta Roriz (known as Tempranillo in Spain), which adds body and fruitiness, and Touriga Franca, which contributes elegance and complexity.

Other important varieties are Baga, known for its ageworthy, well-structured wines and Castelão, which yields soft, easy-drinking reds.

Portugal is home to a wide variety of red wines, which are surprisingly affordable given their consistently premium quality.

• Alfrocheiro – From the Dão region, Alfrocheiro wines are known for their deep colour, strong tannins and high acidity. They often have flavours and aromas of ripe black fruits and flowers. These wines are dry and full-bodied with a smooth texture.
• Baga – Predominantly from Bairrada, Baga wines are full-bodied with plenty of tannins and acidity. They are typically characterised by tart berry flavours and often earthy or herby undertones.
• Castelão – Primarily found in the Tejo and Peninsula de Setúbal regions, Castelão wines are typically medium- to full-bodied with a moderate acidity and notes of juicy red fruits. Expect a savoury hint of leather or game.
• Port – While not a standard red wine due to how it is made, it is perhaps Portugal’s flagship wine – with the rich, fortified delight hailing from the sun-kissed slopes of the Douro Valley in the country’s north. Typically served as a dessert wine, Port is sweet and rich with a medley of bold red fruit, smooth caramel and spice flavours.
• Touriga Franca – These full-bodied wines have medium acidity. They often exhibit floral aromas along with red and black fruit flavours and are commonly blended with Touriga Nacional and Tinta Roriz.
• Touriga Nacional – Found throughout Portugal, Touriga Nacional wines are full-bodied and deeply coloured, with high tannins and dense flavours of dark fruits and berries. These wines often carry aromas of violets and sometimes have a slight sweetness.
• Trincadeira – Common in Alentejo, full-bodied wines made from Trincadeira have a vibrant colour and strong tannins. They are known for their black fruit flavours and floral aromas.
• Tinta Roriz – Also known as Tempranillo in Spain. Tinta Roriz grapes are grown widely in Portugal, particularly in Douro and Dão. They create medium- to full-bodied wines with moderate acidity, featuring juicy strawberries, blackberries and leather flavours.

Portugal is renowned for its diverse red wine regions, including:

• Alentejo – Located in southern Portugal, Alentejo is characterised by its hot, dry climate – ideal for creating full-bodied, age-worthy red blends. These blends have a deep, savoury taste with spice, tobacco and leather notes. The key grape varieties in this region include Aragonez, Trincadeira and Alicante Bouschet.
• Bairrada – Bairrada is situated just north of central Portugal. This region has a maritime climate influenced by the Atlantic Ocean. The area produces excellent red wines, primarily from the Baga grape, which is tannic and full of rich red fruit flavours.
• Dão – Situated in central Portugal, Dão is protected by mountains and has a temperate climate. The region is known for its high-quality red wines from Touriga Nacional, Tinta Roriz and Jaen grapes.
• Douro – Portugal’s oldest wine region, Douro, is in the northwest region of Portugal and enjoys a hot and dry climate. It is renowned for its fortified Port wines as well as high-quality, full-bodied red wines, primarily from Touriga Nacional, Touriga Franca and Tinta Roriz grapes.
• Lisboa – Lisboa has a maritime climate thanks to its proximity to the Atlantic Ocean. The area produces various wines, but it is best known for its reds made from Touriga Nacional and Castelão grapes.
• Setúbal Peninsula – Located south of Lisboa, the Setúbal Peninsula is home to premium red wines made mainly from Castelão grapes. Its Mediterranean climate is perfect for creating well-structured reds with a good balance of fruitiness and acidity.
• Tejo – Located in central Portugal, Tejo has a hot, dry climate. The region produces easy-drinking, fruit-forward red wines, predominantly from Castelão and Trincadeira grapes.

Food is a huge part of Portuguese culture, so it’s no surprise that Portuguese wine pairs beautifully with local dishes.

Drink like the locals do and serve a Portuguese red with traditional dishes such as leitão à Bairrada (roast suckling pig), feijoada (bean stew with beef and pork) and cabrito assado (roasted goat).

A full-bodied, acidic Baga red wine pairs well with hearty dishes. Think perfectly cooked steak or a rich, savoury mushroom stew.

Looking for an excellent all-rounder? Try Castelão. This versatile wine pairs with anything from pasta to grilled meat and Portuguese cheeses thanks to its moderate acidity and hints of juicy red fruits and leather.

If you’re looking for a big, bold wine to serve with your meal, choose a glass of Alfrochiero. This red is an excellent match for flavour-packed, rich dishes, such as traditional Feijoada, Mexican mole or Indian lamb curry. The wine’s smooth texture and complementary notes of ripe dark fruits and blossom help to lift these dishes and prevent them from feeling too heavy on the palate.

To get the most from a Portuguese red wine, serve it at the right temperature.

Lighter reds, such as Bairrada Bagas and Castelão from Lisboa, are best served slightly chilled, at between 13-15°C. Full-bodied reds, such as Touriga Nacional, are best when served between 16-18°C.

Decant the more robust reds to let them ‘breathe’ and open up. Use an oversized red wine glass with a large bowl to release those delicious aromas. A standard red wine glass can concentrate the delicate aromas of lighter reds.