📍 Douro

Douro is a protected designation of origin for wines from the region of the same name in north-east Portugal, in the basin of the Douro river. According to the Port and Douro Wines Institute (IVDP), the region covers about 250 thousand ha, of which 43,808 ha, or 18%, are under vines. About 20 thousand growers tend these vines, on average 2 ha each.

The region is divided into three parts: Baixo Corgo (13,204 ha of vines), Cima Corgo (20,427 ha) and Douro Superior, which stretches to the Spanish border (10,177 ha). The boundary between Cima Corgo and Douro Superior runs through the Cachão da Valeira gorge.

The grapes grow here on steep terraces held up by schist walls. Since 2001 the Alto Douro region has been a UNESCO World Heritage site, with terraces covering about 24,600 ha. Wine has been made here for about 2 thousand years, and the quality of Port has been defined and regulated since 1756. Port is a separate appellation: a fortified wine with 19–22% alcohol, whose fermentation is stopped with grape spirit.

Douro reds are mostly blends of Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão. Whites are made from Malvasia Fina, Viosinho, Gouveio and Rabigato. There are also rosé and sparkling wines, Moscatel do Douro and late-harvest wines.

Why it matters to you. The words Reserva or Grande Reserva on a red Douro label usually mean a wine for ageing: it opens up over ten years or more. The IVDP advises serving young reds at 13–15 °C, aged ones at 16–18 °C and young whites at 8–10 °C, and drinking rosés within 1–2 years. Wine is best stored lying down, in the dark, at 10–12 °C.