Taste the Blend.

The Portuguese—especially in the Lisboa wine region—are masters at blending several grape varieties from a single vintage to produce delicious wines. The target is a premium blend.

“We get a lot of visitors from the States and people are astonished that we have so many varieties and that we blend…a lot,” said Chocapalha’s Alice Tavares da Silva whose daughter, Sandra, is the winemaker.

This is repeated at every winery from DFJ Vinhos where José Neiva Correia is known across continents as the “master blender,” to Casa Santos Lima, the largest producer in Lisboa, to mid-size wineries such as Adega Mãe, Pancas, Sanguinhal and Gradil and boutiques including Ramilo, Vale da Mata, Sant’Ana, Monte d’Oiro, Chocapalha and Manz Wines.

You will find blends of solely Portuguese native varieties (such as Arinto, Touriga Nacional or Castelão…there are more than 250) or blends that combine Portuguese and international varieties (such as Chardonnay, Cabernet Sauvignon or Syrah). Rosé and sparkling wines are blends.

“Branco” (Portuguese White) or “Tinto” (Portuguese Red) identify these blended wines on the label. Wine with one grape name on the label, Portuguese or international, must have at least 85 percent of that grape.

Why blend? It’s so the taste is always great. Every grape responds differently to the ocean, weather and varied limestone and clay soils. Lisboa’s windy and sometimes humid vineyards are planted on mountain slopes and valleys parallel to the coast. Winemakers worldwide dream of Lisboa’s blending expertise—many from California and France stop by.

The wines are excellent to drink on their own and make easy pairing choices with meat, fish, seafood and cheese dishes.

The best way to discover Portuguese wine? Taste, Lisboa style.