Sogrape

Portugal introduced much of the world to rosé after the Second World War through lightly sparkling, off-dry brands such as Mateus and Lancers. Today most Portuguese rosé is dry and crisp, often from Touriga Nacional or Baga.

Sweet fortified wine from the Douro. Fermentation is stopped part-way by adding grape spirit (aguardente), which keeps natural grape sugar and lifts alcohol to roughly 19–22%. Grapes are still trodden by foot in granite lagares at some quintas. Traditionally the young wine was shipped downriver and aged in lodges in Vila Nova de Gaia, opposite Porto.

Dry reds from the same terraces as Port: dense, floral and structured, with a stony freshness from schist soils. Barca Velha, first made in 1952, showed what was possible; since the 1990s Douro reds have become some of Europe’s most admired, especially from old field-blend vineyards.

Elegant, fresh reds from granite soils. Often called Portugal’s answer to Burgundy for their finesse and ability to age. Touriga Nacional, Jaen and Alfrocheiro are the classic trio.