Skip to main content

Portuguese Wine Regions

  • Author:
  • Updated date:


The Douro is divided into three major sub-regions: Baixo Corgo; Cima Corgo and Douro Superior. Its landscape is marked by man's effort to dominate inhospitable soils, which are particularly difficult to work with. They are very hard, mostly composed of shale and also some granite, a characteristic aggravated by the steep slope of the land. The vines are arranged in terraces, on terraces and at the top. This drawing of the landscape by the hand of man contributed to the fact that the Douro Wine Region was considered a World Heritage Site by UNESCO in 2001.



Why is the Minho region called green wines?

The region is humid, favoring lush vegetation, but that is not why it is called that way. In the past, the traditional conduct of the vineyard did not contribute to the uniform ripening of the grapes, hence many of the bunches being picked while still green, giving rise to acid wines. The modernization of viticulture and wineries has changed this scenario. Today, the wines are light, fresh and very balanced. Located in the northwest of Portugal, it is one of the most famous regions in the country.



As with the former wine region of Ribatejo, Estremadura changed its name to Lisbon more than ten years ago, as it is the capital of Portugal, and a big name, more recognizable and appealing to foreign markets. Located on the west coast of Portugal, it is a land of diversity. The landscape, characterized by the undulating relief and the presence of the mountains of Aire, Candeeiros, Montejunto and Sintra, has vineyards cultivated between ten and three hundred meters high. The climate is temperate with Atlantic influence and different soils give rise to different wines.



In order to become more visible, in 2009 Ribatejo gained a new geographical indication and changed its name to Tejo, a remarkable name for being one of the main Portuguese rivers, recognized nationally and internationally. Located in the center of Portugal, the region is dominated by the river, small hills and extensive plains, large farms, a variety of soils and climates, and the production of good quality wines. With different profiles, depending on the grape varieties and the soil where they are planted, Tejo wines are mostly aromatic, young, fresh and fruity.

Scroll to Continue

Setúbal Península

It is surrounded by the Atlantic Ocean and the Tagus and Sado rivers. The region, located south of Lisbon, has some differences at the orographic level, but viticulture is homogeneous. The vineyards are distributed practically throughout the region, but most are based in flat areas, with the exception of the vineyards located on the slopes of the Serra Arrábida. The soils are poor, clay-limestone and mostly sandy, covering flat land or with gentle undulations. The climate is Mediterranean and temperate.



The wine history of the Alentejo is very old, but only in recent decades has it gained strength, being the largest wine producing region in the country and the one that most certifies with Denomination of Origin. Aromatic and fruity, Alentejo wine is the favorite of the Portuguese consumer. The climate of this region is temperate, with Mediterranean and continental characteristics. The predominant relief is the plain, but in the Portalegre area the vines are planted on the slopes of the Serra São Mamede. The predominant soils are of granitic origin, with stains from shale derivatives and rocks with quart

One glass for each wine

Wine is best enjoyed when drunk in a suitable glass. All of them must be light and made of thin glass (evidence of the characteristics of the wine), standing tall (so that the heat of the hand does not heat the body of the glass) and without drawings (in order to clearly see the color and clarity of the wine ).

856/5000The body of the glass should be rounded, with a narrower mouth, to taper the aromas. The narrower this opening is, the greater the concentration of aromas within the glass. Thus, larger and tapered glasses will serve for more structured and complex wines. More open and smaller glasses for simpler wines. Forget about the classic division of the larger glasses for reds and smaller glasses for whites. Complex white fermented wood, for example, can be perfectly served in large glasses; and lighter reds in smaller glasses. Sparkling wines and champagnes, on the other hand, should be served in flutes (for better observation of the bubble) slightly curved (to feel the aromas better). On the table, the glasses should be placed just above the plates, from the largest to the smallest, as many as the wines served.

Related Articles