Portugal has an incredibly diverse diet for a small country. They’ve combined exotic herbs, foods, and spices from around the world, including Mediterranean influences combined with the Atlantic Ocean. Here, we will show you five of the best ways to pair Portuguese wine with food.
The Dish: Bacalhau—The Wine: Encruzado
The people of Portugal consume a lot of cod. Bacalhau is a salted cod that appears across Portugal in various forms. Whether you’re enjoying it as a fried fritter, with chickpeas, or with a salad and potatoes, this dish is an integral part of culinary life in Portugal.
Naturally higher acidic white wines pair exceptionally well with the high salt content of bacalhau. A medium-bodied red would pair well too. From the Dao region of Portugal comes Encruzado, a wine that boasts a tropical creaminess with enough weight and power to pair with a dish like bacalhau with root vegetables. A good introduction wine would be a Casa de Mouraz with a pure-fruited expression.
The Dish: Wild Boar Stew—The Wine: Red Duoro Blends
Across the north side of Portugal, wild boars roam free, causing significant damage to vineyards and agriculture as they search for food. Wild boar stew is specific to this region—the Douro Valley, in particular—because they’re a protected species.
The Douro Valley is known for its Port production, but there is a renaissance for dry red and white wines. You’ll often hear these wines referred to as Douro blends, and they’re some of Portugal’s boldest and best. Red blends are powerful, rich, and full of robust tannins. Quinta Nova is another red wine blend to keep an eye out for.
The Dish: Porco Preto Sausage—The Wine: Baga
The meat in Iberian ham is often used to make high-quality sausages. These sausages are nutty, smoky, and rich. You’ll want a medium-bodied wine to wash down this delicious dish.
One of Portugal’s exciting grape varieties is Baga. These grapes are mainly grown in the Dao and Bairrada regions. Any wine enthusiast who loves Pinot Noir or Nebbiolo will love this wine variety, too.
The Dish: Queijo da Sarra—The Wine: Vintage Port
Local shepherds in the Serra da Estrela mountains produce this delicious and famous Portuguese cheese in small quantities. It’s soft, spreadable, rich, and smoky, and it’s the best way to end a savory meal.
A vintage port is the best wine to pair with this exceptionally flavorful cheese. Though this sweet wine is challenging to pair with many desserts because it will overpower them, it works fabulously with Queijo da Sarra.
The Dish: Bolo Rei—The Wine: Moscatel de Setubal
Bolo Rei is Portugal’s version of “King Cake,” traditionally eaten during Christmas and shaped like a crown. It’s made with a sweet, soft dough filled with nuts and dried fruit. Families hide a token in the cake, and whoever finds it has to buy or make the cake next year.
You want to enjoy this deliciously crunchy cake with something that will bring out its fruity character without overpowering the dish. Moscatel de Setubal fits this description perfectly. You’ll find hints of nectarine, honey, and apricot in this tangy and fruity wine. Look for a younger bottle to avoid the dark, nutty, and smoky flavors of the aged versions.
We hope these five ways to pair Portuguese wine with food help inspire you to try a new wine or a new dish. If you’d like to try any of these delectable wines mentioned in this blog, browse Wines ‘Til Sold Out’s website. We have delicious fine wine for sale. Feel free to browse our site to find something new.