Alentejo Portuguese Wine Region
In Alentejo region there are many progressive and modern wineries. Their red wines offer generous fruit and mocha flavours with refined tannins from careful wood aging strategies. The white white ones range from medium-bodied refreshers to full-bodied similar to Chardonnay.
Aragonês (Tempranillo), Trincadeira, Castelão, Alfrocheiro, and Alicante Bouschet tipically produce most of red full-bodied wines.
Wines produced in this region feel round, rich and smooth, which makes them easier to drink comparatively to other Portuguese regions. The production of some of the best national wines happens in this lands.
Mellow temperature ranges along with land characteristics such as its flatness and space, make it perfect for vines to grow. Consequently, grape varieties from all over the world, in addition to the Portuguese ones, grow here.
Alentejo wine is full of freshness and tropicality while complemented by complex aspects conferred by the aging in wood process and the composition of grape varieties. Abundant fertility and also Portugal’s gastronomic soul due to its individuality. Alentejo produces almost half of Portugal’s wine.
The food is neither peasant nor sophisticated, but with rich ingredients. Some of them: sheep’s cheese, black pork, salt cod, wild mushrooms, and asparagus.
Towns also have their own specialties, such as peppery olive oils or egg-yolk-based desserts.
Rosé wines are fresh and fruity and ideal for typical Alentejo snacks. They pair well with seafood, freshly grilled fish, white meats, or as an aperitif.
Cured ham, sausages, pork, and clams Alentejo style, grilled Iberian black pork – the list of pork dishes associated with the southern Portuguese region of Alentejo certainly goes great with a young reserve red wine from this region. Tease your palate!
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