Portugieser is a red grape variety, with its roots in Niederösterreich, Austria.
The wines show light body, low tannin, low acidity, dry and medium alcohol.
The tasting note runs to red fruit, cherry, plum, floral and herbal.
It is planted most seriously in Germany, Hungary, Czech Republic and Austria.
In the vineyard it is marked by early ripening, prolific yields vigour and a preference for moderate.
On other labels it goes by Blauer Portugieser, Autrichien, Modry Portugal and Kekoporto.
At the table it suits roasted pheasant, lacquered goose and wild mushroom and eggplant filo.
The structure.
Where it grows.
Food pairings.
Also labelled.
Blauer Portugieser, Autrichien, Modry Portugal, Kekoporto, Portugizac Plavi, Portugais Bleu, Voslauer.
Bottles to look for.
- Andreas Durst 'P' Portugeiser, Pfalz, Germany
- Bock Porta Geza, Villany, Hungary
- Daniel Sigmund Portugieser Vigneti delle Dolomiti IGT, Veneto, Italy
- Frittmann Portugieser, Kunsag, Hungary
- Gere Attila Pinceszete Portugieser, Villany, Hungary
- Gunzer Tamas Portugieser, Villany, Hungary
- Herzanovi Modry Portugal, Moravia, Czech Republic
- Ivancic Griffin 'Dark Side' Barrique, Plesivica, Croatia
Portugieser: common questions
01.What does Portugieser taste like?+
02.Where is Portugieser from?+
03.Where is Portugieser grown?+
04.What food pairs with Portugieser?+
05.What else is Portugieser called?+
Keep going: the A to Z grape index, or the wine regions of Austria.