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Portugal’s dry wines (as opposed to sweet,
fortified port) are becoming more popular in
the US; this red blend shows why.
What You Need To Know
Americans now consume more
than a million cases of Portuguese wines each year—that’s a third
more than just a few years ago. Most are made from blends
of native grapes that have adapted to the country’s terrain over
millennia, and often from very old vines. The result of ancient
vines, modern know-how and an explosion of new producers has
made the country into one of the most dynamic wine regions in
the world. Thankfully, Americans are catching on. This red comes
from Vidigal—a family-owned winery founded in 1960, well before
the current wave of modernization. But current owner Antonio
Mendes Lopes is as dynamic as vintners get, having expanded
Vidigal into most of Portugal’s key wine regions. This red—a
traditional blend of three of Portugal’s best red varieties—comes from the vast wine region of Lisboa.
Toasty plum and vanilla notes.
Sultry, satisfying layers of
spicy cassis and currant.
Cellar temperature—the bottle should be
cool to the touch.
Lamb, duck, pork and beef.