WINES FROM THE DOURO

Douro table wines are a recent global phenomenon. The Douro's original demarcation, the first in the world, focused on the production of Port. It was the Port trade that shaped the landscape and life within this unique environment. Small vineyards for generations have grown grapes, the finest were sold to the Port producers and those of lesser quality were sold to co-operatives to make table wine. With the relaxation of the strict regulations and the pioneering efforts of a few dedicated visionaries, Douro has established itself as Portugal’s premium wine region in a relatively short time. For a few Port companies, table wine is only a side-line. A critical mass of like-minded winemakers has emerged, passionate about making the very best wines the landscape allows. The Douro's terrain, climate and pallet of indigenous grape varieties account for the finest quality of fortified and unfortified wines alike.

Then there’s the soil (terroir). It is just about perfect for growing quality wine grapes. The bedrock is made from schist, with a bit of granite here and there. It doesn’t look promising for growing anything, but vines flourish in these conditions. The poor soil encourages them to sink their roots deep, where they find a steady but stingy water supply and divert their energies to grape production.
IVDP- Instituto dos Vinhos do Douro e Porto Website

The river Douro (Spanish: Duero) flows 897 km (557 miles) from its source in Duruelo de la Sierra, in Spain, at an elevation of over 2,000 metres to Porto and the Atlantic. As it descends from its mountainous beginnings, the terrain and climate changes from arid conditions to more temperate conditions. This variation is reflected in the three distinct sub-regions of the Douro wine-growing area: from west to east, the Baixo Corgo, Cima Corgo and Douro Superior. The fertile, cooler, rainier Baixo Corgo, closest to the Serra do Marão, is the sub-region with the most vineyards.

Baixo Corgo

The westernmost zone is located downstream from the river Corgo and covers a total area of 45,000 hectares. It centres around the municipality of Peso da Régua, where there is the largest concentration of vineyards – 29.9% of the sub-region area. This region is the wettest part of the Douro wine region, receiving an average of 900 mm, and has the coolest average temperature of the three zones. It is also the most fertile of the three sub-regions.

Cima Corgo

Located further upstream from the Baixo Corgo, the landscape changes dramatically, centred around the town of Pinhão (municipality of Alijó). Hill slopes become more rugged and river and stream valleys are deeper, while soil and climate conditions are harsher. Of its 95,000 hectares, vineyards currently cover no more than 17.9%. Small ownership prevails, but the quality is generally high. The summertime average temperature of the region are a few degrees higher and rainfall is about 200 mm less than the Baixo Corgo. The grapes grown in this zone are considered higher quality.

Douro Superior

The easternmost zone extends almost to the Spanish border. It is the largest sub-region, with a total area of 110,000 hectares. However, only 7.3% of this area are vines. In comparison with the other two sub-regions, Douro Superior is less mountainous, with generally softer slopes and fewer deep valleys. Its climate is typically Mediterranean-style, with the highest summer temperatures and annual rainfall of about 400 mm. This is the aridest and warmest region of the Douro.

Vinho Regional Duriense

The Duriense wine region covers the same geographic area as the Douro DOC and the Port wine region. The difference from Douro DOC, Duriense VR, similar to France's Vin de Pays, has less stringent rules for winemakers and allows winemakers some room for experimentation and innovation. A broader choice of grapes and winemaking procedures is permissible.

Moscatel de Douro

Moscatel is a particularly aromatic grape variety with citrus, flowery, ‘grapey’ flavours. It ripens with high sugar levels and is ideal for making sweet, fortified wines. Other than the Setúbal region in Portugal, the Douro produces this honey-like nectar, notably around the towns of Alijó and Favaios.

The Muscatel or Muscat grape has numerous variants across the world, however, the type found in the Douro, Moscatel Galego Branco (Muscat Blanc à Petits Grains) is recognised worldwide as the most elegantly scented in the family, but in truth, the elegance depends upon vineyard location and vine management. The skins of Muscat grapes are rich in flavour, so they are left in during fermentation, and grape brandy is added when the wine has fermented down to the required degree of sweetness. The wine is then left on the skins for three months or more, to absorb additional flavour before being aged for a minimum of 18 months in large wooden vats. Originally Moscatel Galego Branco was used in white Port production but today this enigmatic grape is used to full advantage to make sweet Moscatel wines with balanced acidity, floral, citrus aromas, and flavours of orange or tangerine peel, apricots and butterscotch, turning nuttier and more figgy and raisiny the longer they remain in a wooden vat.