Last week I had the opportunity to attend the Wines of Portugal Professional Masterclass here in Miami. It is clear that Portuguese wines have recently gained a prominent place on the international stage, recognized for their exceptional quality and diversity. No longer limited to Port and Madeira, Portugal’s wine now includes a wide range of styles in both red and white wines. This new perception of Portuguese wines as fresh, complex, and food-friendly presents an exciting opportunity for restaurants to increase profitability by incorporating them into their wine programs.
The Appeal of Portuguese Wines
One of the key strengths of Portuguese wines is freshness, a concept that runs through the country’s diverse wine regions. From the crisp whites of Vinho Verde to the robust reds of the Douro Valley or Alentejo, the ability to craft wines with bright acidity and balanced fruit profiles makes them highly versatile and appealing to a broad range of consumers, making them an attractive choice for restaurant wine lists.
Incorporating Portuguese wines can set a restaurant apart from the competition by offering unique and lesser-known wines to consumers who are eager to explore something new. With Portugal’s evolving wine reputation, including these wines on your list can increase customer curiosity and satisfaction, ultimately leading to higher sales and greater profitability.
Key Native Grape Varieties
Portugal is home to more than 250 indigenous grape varieties, some of which play an important role in creating distinct, memorable wines. Here are a few standout varieties that restaurants can highlight:
Touriga Nacional: Often referred to as the king of Portuguese grapes, this variety is known for its bold, structured reds with flavors of dark berries and spices. It pairs beautifully with grilled meats and hearty dishes. Often used in both still wines and Port.
Tinta Roriz (Tempranillo): Known as Tempranillo in Spain, this versatile grape produces structured, elegant red wines with flavors of red fruits and spice. It is widely planted across Portugal, especially in the Douro and Dão regions.
Alicante Bouschet: A rare teinturier grape (with red flesh), it contributes deep color and robust structure to wines. Known for producing bold reds with dark fruit and earthy notes, often found in the Alentejo region.
Alvarinho (Albariño): Known for its fresh acidity and citrus-forward flavors, Alvarinho is a perfect match for seafood and light appetizers. This is the king of the Vinho Verde DOC.
Baga: Predominantly grown in Bairrada, this red grape produces tannic, structured wines with notes of red fruits, herbs, and earthy undertones. Often compared to Nebbiolo.
Encruzado: A top white grape from the Dão region, it produces balanced wines with floral, citrus, and mineral notes. Known for its aging potential and versatility in both oaked and unoaked styles.
Think of creative pairings
Portuguese wines are also highly adaptable to non-Portuguese cuisine, making them an excellent choice for a diverse range of dining experiences. Some pairing suggestions include:
- Touriga Nacional and Italian Cuisine: The bold fruit and structured tannins of Touriga Nacional-based wines pair well with Italian favorites such as osso buco or meat-filled pasta dishes.
- Alvarinho and Spanish Tapas: The bright acidity and citrus notes of Alvarinho make it a refreshing choice to pair with a variety of Spanish tapas, from jamón (better if it is lightly oaked) to pulpo a la gallega.
- Alicante Bouschet. So velvety, floral and at the same time well-structured that it could pair very well with a traditional cheeseburger.
Profitability Through Portuguese Wines
Incorporating Portuguese wines into a restaurant’s wine program is not only about offering a new experience for customers but also about driving profitability. These wines tend to come at a more accessible price point than similar wines from regions like Bordeaux or Burgundy, allowing restaurants to mark up prices while still offering excellent value to customers. Their versatility in pairing with a variety of dishes, from seafood to grilled meats, also allows them to fit seamlessly into a wide range of menus, making them an easy sell.
By educating staff on the unique qualities of Portuguese wines and suggesting food pairings, restaurants can enhance the dining experience and encourage customers to explore these wines further. Promotions like Portuguese wine flights or pairing dinners can further highlight the region’s diverse offerings and create memorable dining experiences, increasing customer loyalty and repeat business.
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