A |
B |
C |
D |
E |
F |
G |
H |
I |
J |
K |
L |
M |
N |
O |
P |
Q |
R |
S |
T |
U |
V |
W |
X |
Y |
Z
Douro - Demarcated Region
The oldest and most important Portuguese wine-making region. It was the first wine producing region in the world to be demarcated. It is divided into three sub-regions: Baixo Corgo, Cima Corgo and Douro Superior. It is here that the famous Porto wine and high quality red and white table wines are produced from the 29 recommended grape varieties.
Dry
In still wines, it means lack of sweetness. In sparkling wines, it indicates a slight sweet flavour (less than 35g). A wine is said to be dry when it produces a drying sensation in the mouth which is noticeable mainly in the aftertaste. The residual sugar of a wine is unnoticeable to the palate when it is below 2 g/l. The sweetness becomes clearly detectable at 25 g/l. Wines that have too much alcohol “dry” as they age.
Dessert Wine
Sweet liquorish or fortified wines made by interrupting the fermentation process by adding wine spirit to the mixture. Portugal produces the following vinhos generosos (dessert or fortified wines): Ports, Madeira, Carcavelos, Moscatel de Setúbal and Moscatel do Douro.
