Portugieser

Portugieser is a dry, light-bodied red grown mainly in Germany and Austria, with juicy red cherry, raspberry and strawberry flavours, soft tannins and gentle spice. Fresh, fruity and easy-drinking, it’s brilliant with roast chicken, pork, sausages, pizza, charcuterie and mushroom dishes, and lighter styles can be served slightly chilled.

Taste:

Light, juicy and refreshingly uncomplicated.

Portugieser is typically dry and light-bodied, with soft tannins, gentle acidity and plenty of fresh red fruit. Expect red cherry, raspberry, strawberry and redcurrant, sometimes joined by violet, herbs and subtle earthy spice.

Most bottles are made to showcase that fresh fruit rather than oak or heavy tannins, although styles can vary between regions and producers.

It’s also a red that can work really well slightly chilled, which only adds to its easy-going appeal.

Some wines want you to sit quietly and contemplate every sip. Portugieser is much more interested in whether you’re having another glass.

Food Pairings:

Portugieser’s lighter body makes it a great match for everyday dishes.

Try it with roast chicken, grilled chicken, roast pork, pork chops, ham, bratwurst or other sausages. It also works brilliantly with charcuterie, including salami, prosciutto and other cured meats.

Pizza is another great shout. Try it with Margherita, mushroom, prosciutto, vegetable or sausage pizza.

For meat-free food, pair Portugieser with mushroom pasta, mushroom risotto, grilled aubergine, roasted vegetables, lentil dishes or a vegetable tart.

It’s also a good choice for German and Austrian comfort food, particularly schnitzel, bratwurst and pork-based dishes.

For cheese, try Brie, Camembert, Gouda or mild to medium-strength Cheddar.

Similar Wines:

If you enjoy Portugieser, Trollinger is a great next step for another light, fresh German red that can be delicious slightly chilled.

Gamay and Beaujolais offer similarly juicy red fruit and soft tannins, while Zweigelt brings a little more spice and body while keeping things approachable.

For something more elegant and complex, try Spätburgunder.

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More About Portugieser:

Portugieser – often called Blauer Portugieser – is grown across several Central European wine regions, with Germany and Austria among its best-known homes. You’ll also find it in countries including Hungary, Croatia and Slovenia.

Despite what the name strongly suggests, there’s no convincing evidence that the grape actually originated in Portugal. Its exact history is more complicated, with genetic research pointing towards Central European parentage.

The grape is known for producing high yields and deeply coloured but relatively light, soft reds that are generally made to be enjoyed young.

So Portugieser probably isn't Portuguese.

Wine naming strikes again.