Portugal might be the ultimate unsung hero of Old World wine. The country’s scene has been making strides to reach the level of fame of the nearby winemaking powerhouses of Spain, France, and Italy.
Much like other Old World countries, classifications divide Portuguese wine by quality: Vinho, Vinho Regional, and Denominação de Origem Controlada (DOC). Bottles labeled as Vinho, which translates to “wine,” are general table wines. Vinho Regional is noted when grapes come from one of 14 distinguished regions in the country with specific restrictions on viticulture. Lastly, DOC distinctions are assigned to 31 subregions with more rigid quality requirements.
A better understanding of Portuguese wines begins with a primer on the country’s top regions. To get curious drinkers going, here is an overview of seven of Portugal’s main wine-producing areas.
Vinho Verde
Vinho Verde is the northernmost region of Portugal. It borders the Atlantic Ocean and is the area behind Portugal’s famed green wine. Bottles from Vinho Verde are best consumed young due to their aromatic qualities and crisp texture. Expect light-bodied white wines with such gripping acidity that they feel slightly effervescent. Sweet citrus fruit is the most common note in white wines from Vinho Verde. Beyond green wines, southern spots offer rosés with similar flavors and structures to the whites.
Douro Valley
Vinho Verde’s neighbor to the east, the Douro Valley, is home to another darling of Portugal’s wine repertoire, port. The fortified wine is the result of winemakers adding a grape-based spirit mid-fermentation before aging in barrels. Significant portions of the steep hills bordering the Douro River feature carved terraces, and that’s where much of the region’s vines are planted.
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