Vinho Verde (DOC)

Among the earliest wines exported from Portugal were those from the Minho Provence in the far northwest, also known as the "Vinho Verde" region. The region is delineated to the north by the Moncao River (where Galicia can be seen), the Atlantic Ocean to the west, and mountain ranges to the east and south. The soil is granite throughout.

The name Vinho Verde (Green Wine) has never been completely explained. But its crisp, fruity character, low alcohol (9-10 percent), and slightly petulant quality, seem to have earmarked it quite early as a refreshing alternative to the more robust wines found in other parts of Portugal. References to Vinho Verde date back to the mid-16th century.

Since the mid-1970s many new plantings have been made using the "Cross" or "Cruzeta" method, a T-shaped support that holds the vines about five or six feet off the ground. This method ripens the grapes excellently but requires a lot of maintenance.

Most recently the French "Cordon" method has been adopted. Vines grow on a single wine supported by poles about three to four feet high. This makes it easy to mechanically spray and pick the crop. More important, it provides uniform exposure to the sun, which results in consistently ripe grapes.

Most of the Vinho Verde exported is white, but red Vinho Verde also exists. Tart, fresh and aggressive, it is a good match for spicy Thai, Szechwan and other Pacific Rim cuisine. The Portuguese like it with pork stew, grilled codfish and sardines.