Text José Silva | Translation Jani Dunne

Douro Superior still remains a mostly inhospitable mountainous region, where river Douro provides truly astonishing views of an almost suffocating, breath-taking beauty.

Douro – Photo Provided by Revista de Vinhos | All Rights Reserved

“at times, an excess of Nature!” – Photo by José Silva | All Rights Reserved

Miguel Torga used to say the Douro river was “at times, an excess of Nature!”

The grounds are poor; schist is abundant and the weather bounces from burning hot summers with temperatures often exceeding 45 degrees Celsius to a cold long winter lasting many months. However, the scarce rain allows for watering the vineyards, which is all you need to make exceptional wines.

Vineyards – Photo by José Silva | All Rights Reserved

Olive Tree – Photo by José Silva | All Rights Reserved

In the last few years, the number of new vineyards has gone through the roof; the vineyard has completely taken over the land, where the view used to be mostly composed of olive and almond trees. Traditional horseshoe-shaped pigeon houses pop out here and there. So typical. That sub-region has been generating some of the best Portuguese wines of our time. This fact surely hasn’t escaped the organisation that threw the first Festival de Vinhos do Douro Superior 4 years ago, in its fourth edition this year.

Festival de Vinhos do Douro Superior Fourth Edition – Photo Provided by Revista de Vinhos | All Rights Reserved

Revista de Vinhos Has Been Performing Very Well – Photo Provided by Revista de Vinhos | All Rights Reserved

Revista de Vinhos has been performing very well. With its vast experience, it made a true interpretation of the vision behind this kind of festival, even though it takes place far away in Vila Nova de Foz Côa. The festival has indeed attracted wine lovers from all over the country in addition to people from the entire region, who take this opportunity to taste all the new releases and great classics – many of them awarded worldwide.

Revista de Vinhos has proven able to organize an exciting programme for the media – and for many professionals in the wine business including local bloggers – with guided tours that include lunch and dinner meals in some of the most beautiful lands in the region. These professionals sit down and taste a few wines in the form of a contest of remarkably organised completely blind tasting. From this tasting, this completely independent and heterogeneous panel announce their best picks.

The Festival – Photo Provided by Revista de Vinhos | All Rights Reserved

The Festival – Photo Provided by Revista de Vinhos | All Rights Reserved

After this event, people usually walk round the market to taste some wines and regional products – bread, cheese, sausages, jams, nuts, olive oil, etc. – or attend very interesting talks, led by some of the journalists from Revista de Vinhos.

Although the railway is an excellent option, the roads to Foz Côa have changed a lot lately, and have become much better and faster, which makes it easier to pop up there for an interesting day, and get back home in the evening. Or to spend two or three days further exploring a region with so much to offer, especially landscapes, where being “green” is a natural thing, and visible everywhere.

A Region With So Much to Offer – Photo by José Silva | All Rights Reserved

Especially Landscapes – Photo by José Silva | All Rights Reserved

In this case, one must keep an eye out for accommodation, given the lack thereof, especially during the festival when everything is booked.

Local Gastronomy – Photo by José Silva | All Rights Reserved

Terrincho a Natural Favourite – Photo Provided by Revista de Vinhos | All Rights Reserved

Enjoying local cuisine is another good reason. Ranging from fried freshwater fish or marinated fish, olives, smoked sausages, cheese – Terrincho being a natural favourite – and beef, especially the Mirandesa kind; be it ribs, rodião (flank), or the traditional “posta à Mirandesa” (beef steak in the style of Miranda do Douro), all of them prepared in a simple manner: grilled with sea salt over charcoal, and cooked au point. On the plate, it’s served with a sauce based on olive oil, parsley and wine vinegar… you will find yourself eating with your eyes closed.

 

The group of journalists and bloggers always mingles on these occasions, exchanging stories in an environment of sheer camaraderie, which wouldn’t be possible if it weren’t for these event managers.

On the way home, everybody starts dreaming of next year’s edition, a good excuse for another visit to Douro Superior, its landscapes, food and wines, and ultimately to see the people who bring it all together.

See you next year!