Douro Reds

Red wines from the Douro are wines produced from indigenous grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz (Aragonez), Tinta Barroca and Tinto Cão. The vast majority of wines result from a blend of several grape varieties. There are also good examples of monovarietal wines, produced with only one grape variety, mainly from the first three.

Reds to consume young people: The young “Douro” will be appreciated in all their splendor if consumed in the first years after the harvest. Among these wines are the most suitable reds to accompany pizza, pasta, cod or poorly prepared meat dishes. They should be served between 13º and 15ºC.

Guard reds: A significant part of the guard wines produced in the Douro is labeled Reserva or Grande Reserva on the label. When new, they are the ideal connection for red meat dishes, such as beef or roast beef with strong spices, thus associating with some traditional Portuguese dishes such as roast kid or veal steak. When aged they are recommended to accompany game dishes. They should be served between 16º and 18ºC. (in www.ivdp.pt)