Portuguese wine is for the birds, or at least that’s what we think at the Wine Economist. The birds? Well, duck is the specific bird we are thinking of and duck rice is the pairing we have in mind. Here are some thoughts on the success of Portuguese wine in the U.S. market and a shortcut if you want to check out the duck rice pairing.
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Jancis Robinson’s recent Financial Times column on the rise of Portuguese wine in the US and UK markets focuses on the importance of personal experience in shaping attitudes toward various wine regions. Portuguese table wines were for years pretty much undiscovered territory for most wine drinkers, except for bright, inexpensive Vinho Verde. Other wines and regions weren’t on the radar because of unfamiliar grape varieties, unfamiliar appellations, or pre-set notions (Douro Valley? You must be thinking of Port!).
Destination Wine
Many wine enthusiasts didn’t even think about Portuguese table wines. But this changed in the last few years, Robinson argues, and many of us agree, with the rise of Lisbon and Porto as tourist destinations. Visitors try the local wines with the local cuisine and are delighted. A light goes on, a door is opened, and suddenly Portuguese wines, unfamiliar names and all, are on the radar.
One great memory that Sue and I have from a visit to Portugal a few years ago was sitting atop a hill overlooking the Douro and having lunch with George Sandeman. The meal featured duck rice
This Article was originally published on The Wine Economist
