In the western part of the Beiras, between the mountainous Dão region and the surf-washed Atlantic beaches, you will find the Bairrada Portuguese Wine Region.
Characterized by a mild, maritime climate with abundant rainfall, much of the region is hilly. However, the majority of the vineyards are on flatter land. Additionally, vineyards are often divided into a multitude of small plots. There are two main types of soil (clay-limestone and sandy), each influencing the wine style.
Baga is the traditional local red grape. It makes tannic wines that can have high acidity if under-ripe. If ripened and handled well the Baga can give rich, dense fruity reds that age into elegant wines of great complexity. Also, since 2003, a multiplicity of other grapes has been permitted in DOC Bairrada wines. National grapes such as Touriga Nacional and Alfrocheiro as well as the international likes of Cabernet Sauvignon, Pinot Noir, Syrah and Merlot.
Red Bairrada wines come in a bewildering array of styles. Predominantly amongst white grapes is the fragrant Maria Gomes, while Arinto, Bical, Cercial e Rabo de Ovelha can be made into steely, long-lived whites.
FOOD PAIRINGS
Baga, as a red wine, is an acquired taste for many as it’s not for the faint of heart. With the vibrant acidity and ample tannins of Nebbiolo, it is balanced by some nuances that are clearly like Pinot Noir, making it a magical pairing with food.
Locally, it is traditional to pair with rich suckling pig (and it is stupendous). Elsewhere any other rich food will pair – from pork belly to duck, from rich pastas to ribs sticking stews. Moreover, it’s acidity enables it to pair with some seafood including squid and red-wine focused shrimp dishes.
Cheese wise, it matches nicely with milder and high acid like a goat cheese.
Lastly, as a sparkling wine, the sky is the limit – from tapas to spring rolls, samosas to varied crudités.