Light-bodied, tangy, fruity red wines

This type of red wine is mainly influenced by the Atlantic coast. This includes Vinho Verde, from which about 40% is red. The red colour comes partially from the local grape Vinhão.

Food and Wine Pairing

Red Vinho Verde is great to have with grilled sardines and all kinds of rich meats, as well as charcuterie.

Full -bodied reds

These are mainly from  Alentejo, where the grapes are sweet  and very ripe, resulting in rich wines with lots of body.
There  are very expensive wines that are rich, dense, and oak-aged, but still easy-drinking, as well as inexpensive wines that are  still rich, round and full.
The upper regions of Douro and Tejo also have wines that fall into this "ripe" style.

Food and Wine Pairing

It is very easy to pair these wines with food, especially with game, lamb, beef, pork, offal, charcuterie, rusted meats or sauced meats. Ripe Touriga Nacional (not too heavily oaked) is great with beef, as is Aragonez with lamb with thyme.

Robust reds

Most robust red wines come from Douro. These have a complex flavour that comes from the mixture of grapes used ― vineyard blends.
Douro wines age very well, their tannins are soft, and their fruit mellowing.
In general, the price varies according to the ageing period.
Trás-os -Montes, to the north of the Douro Valley, also produces robust reds, as does Bairrada, from the traditional grape Baga.

Food and Wine Pairing

Robust  reds match game and meats, especially stews.
Douro, Trás-os-Montes and  Bairrada are great with some cheeses ― fresh and curdy goat's cheese.

Elegant reds

Most elegant reds are mainly concentrated in Dão, these are intensely flavoured reds with good acidity and balance.
Red wines from Península de Setúbal, can also fall into the category of elegant wines , made from the Castelão.

Food and Wine Pairing

These wines can be consumed throughout the year, by themselves or with a wide range of foods, from poultry to red meats to cheese.

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