traveldk.com

This esteemed red is produced here by Jorge d’Avillez and is smooth, soft and rounded. Perfect with roasted pork.

Complex wine showing ripe fruit and well-integrated oak characters with rich, textured tannins, superb balance and long, flavoursome aftertaste. A perfect match with hearty, Alentejan fare.

Has typical violet and dark berry fruit aromas with toasty oak complexity. Palate is firm with rich spicy fruit characters. Complements pastas and red meat.

Dramatic views reward those who make it to Évoramonte’s castle walls which are embellished with curious stone “ropes”. Dom Miguel ceded the throne in Évoramonte on 26 May 1834.

The great Portuguese stand-by: some restaurants in the Algarve serve nothing else. Generous platters of juicy chicken portions are served with crisp french fries and green-pepper salad. The meat comes dabbed with red chilli sauce, which is home-made and usually hot.

This version of gaspacho soup differs from its well-known Spanish counterpart in that the ingredients are not pulverized and so it retains a delightfully crunchy texture. Served cold, this heavenly blend of tomato, garlic, cucumber, oregano and sweet pepper sprinkled with diced crouton is bliss on a hot day.

A delicious wine with ripe, aromatic peach and melon fruits. Rich, full palate with creamy texture and soft finish. Wonderful with baked fish, salad or chicken.

Robust red from the João Portugal Ramos stable. Blended from periquita, aragonês and trincadeira grape varieties and matured in French oak, this deep crimson delight enhances casseroles and roasts.

Figs were introduced by the Moors and soon became an integral part of Algarve cuisine. Fig lord cakes are dainty creations moulded from a fig-and-almond paste.

Soft white that shows a spicy aroma of tropical fruits. Made from the roupeiro, arinto and antão vaz grape varieties. Ideal chilled as an aperitif.