ADVERTISING FEATURE PORTUGAL F i ne vi n es and gourmet gr o v es in
Olive oil and wine are synonymous with Portugal’s foodie scene and there are culinary corners aplenty for clients to savour an authentic taste of both
P
ortugal has long had a strong connection with gastronomy and
winemaking and clients can find this heritage right across the country. Wine and olive oil are two cornerstones of Portugal’s culinary table, with its Mediterranean climate having allowed olive trees and vineyards to be cultivated for centuries. Each region offers its own flavourful twist, where clients can explore lesser-known corners in regions such as Porto and the North and the Alentejo.
WONDERFUL WINE The Douro Valley may earn all the plaudits for Porto and the North’s signature port wine but Vinho Verde deserves just as much of the limelight. This region is known for its light, fresh wines – especially the white variety – ERH XLMW ƈEZSYV MW LIEZMP] MRƈYIRGIH F] XLI cooler climate and the fertile river valleys in the area. Your clients can visit several quaint vineyards along the Vinho Verde Route to get a taste of this unsung Portuguese viniculture. A chilled glass of vinho verde pairs well with fresh seafood, which is handy, given the region’s proximity to the coast. Farther south, the sun-soaked Alentejo region was once Portugal’s wheat-growing
TS[IVLSYWI 2S[ XLSWI ƇIPHW LEZI FIIR transformed into expansive vineyards and full-bodied reds and aromatic whites are what the locals love to drink. Share this local love with your clients by suggesting the Unesco-listed city of Évora, which is an excellent gateway for exploring the region’s wine, whether it’s tastings at vineyards, harvest festivals or wine cellar tours.
OLIVE OIL EXCELLENCE Porto and the North isn’t just known for its sumptuous wine. The leafy mountains of the Trás-os-Montes region in the Douro Valley have been producing olive oil since
Local meals are infused with olive oil
the 16th century. The combination of the rocky schist plateau landscape and granitic soils make for near-perfect conditions for growing olives, with ancient villages founded on the production of olive oil in the region. These villages are a key part of the Trás-os- Montes olive oil route, a 62-mile trail that gives clients the chance to visit olive oil mills, local producers and visit the historic city of Bragança to dine on meals infused with oil and other local produce such as cheese, smoked meat and, of course, wine.
GASTRONOMIC GETAWAY
Reaching these hotbeds of unsung Portuguese cuisine is easy for clients. Northern Portugal is connected to the UK via direct flights to Porto’s Francisco Sá Carneiro airport, with the Vinho Verde wine region a two-hour drive away and Trás-os-Montes three hours by car. The Alentejo region is similarly easy to reach from both Lisbon and Faro airports, taking two or three hours respectively.
For more information, head to
visitportugal.com
PICTURES: Visit Portugal; Vasco Celio; Emanuele Siracusa
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