There are two great things about Portuguese reds: firstly is its use of great local grapes. For those that tire easily of merlot, shiraz and cabernet will find a refreshing new selection of reds among the wild herbed and spicy character of Portuguese reds such as touriga nacional, trincadeira, or baga. The Portuguese also have a clever knack of mixing their grapes to produce reds, often using vanilla oak which gives the wine a full body, strong enough to take on a hearty lamb roast and mature cheeses. Most of Portugal’s reds are produced in the North, in Douro. They tend to have a rich and fruity style. The Bairrada and Dão regions, and the modern wineries of the Alentejo, further south, offer even more discoveries. The second best thing about Portuguese reds is the cost. As you can see from our selection, they can be extremely well priced.