Originally Posted by comprex
Interesting. I heard there was a recent push towards dry still wines (away from port), lower vineyard yields and pushing the quality upmarket. Could be a lot of fun.
Love the stuff. Go through ~3 cases/yr of it easy, usually the highly acid summer ones. Cuts food fat in summer, really makes butter and cheese taste better.
I actually do not like the (recent?) aperitif style ones with the higher sugar, dunno if that's intentional for the wine-no-food drinkers or an artifact of recent climate?
Yes, Portugal has some of the oldest grape vines in the world, they are sought after by wine makers the world over. My dad has some vines that are at least 100 years old, with trunks 12" thick; in fact he has sold some. Reason for this is when disease nearly erradicated nearly all the plants a few hundred years ago, Portugal being the most western European country was partially spared. Portugal is also ideally situated to have the most ideal climate for grape production. That being said Portugal has the resources to be the very best wine producers in the world, but has failed miserably due to lack of control and inconsistenacy in the quality of wine they produce. Recently there has been an initiative to change that this is why you may now be seeing premium Portuguese wines....which unfortunately also command premium prices and I am not sure if they warrant them yet.
Funny you should mention the redesign of the vinyards there, thats one thing my dad wants to do, change the whole farm to modern US style vinyards, where the vines are low and the grapes are easy to pick. Although not all vinyards, the property is over 3000 acres, so he has more than enough room to do anything he wants.
You are 100% correct about the vinho verde, fat cutter, food lighten-er. Have you had the red and the white varieties?
I have not yet encountered the sweet one you speak of.