The Douro is one of wine's great double acts. Carved into the mountains of northern Portugal, its steep schist terraces gave the world Port centuries ago, and the same slopes now turn out some of Europe's most exciting dry reds.
The world's oldest demarcated wine region
The Douro was mapped out in 1756, when the Marquis of Pombal drove granite pillars into the hillsides to mark its boundaries, making it the first wine region anywhere to be legally defined. It follows the river east from near Porto towards the Spanish border, split into three sub-zones: the cooler Baixo Corgo in the west, the Cima Corgo around Pinhão at its heart, and the hot, remote Douro Superior. The dark schist soaks up the sun and pushes the vines to root deep for water. For centuries that fruit went almost entirely into Port, still the region's most celebrated wine and the anchor of any serious fortified wine range.
Dry Douro reds built on Touriga Nacional
Since the 1990s a new generation of growers, the Douro Boys among them, has shown what these old vineyards can do when the grapes stay unfortified. The blends lean on Touriga Nacional for its violet perfume and firm tannins, Touriga Franca for floral lift and silk, and Tinta Roriz, the local name for Tempranillo, for body. The results are deep, structured red wine with blackberry, mountain herbs and a mineral edge, built to age a decade and more. There are fine white wines here too, fresh and aromatic from grapes like Rabigato and Viosinho, and the range shows off what Portugal does best.
Douro wine FAQ
What food pairs with Douro red wine?
Reach for something rich. Grilled lamb, roast beef, game and hearty stews all suit the wine's power, and its firm tannins cut cleanly through fat. Aged sheep's cheeses are a classic Portuguese match.
What is the difference between Port and dry Douro wine?
Both come from the same vineyards and grapes. Port is fortified with grape spirit partway through fermentation, which stops it early and leaves it sweet and strong. Dry Douro wines are fermented right out, so they finish dry like any table wine.
Should I drink Douro reds young or cellar them?
Everyday bottles are lovely young, with all that dark fruit on show. The best wines from named quintas have the structure to improve for ten to twenty years, so it pays to keep a few back.