Pork in Vinho Verde

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Rustic

Anselmo Mendes' Minho red Pardusco: native Vinhão-Pedral blend with sour cherry and wild-herb register. The serious tinto verde reading from the Alvarinho master.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Rustic

Biodynamic Vinhão from Refoios do Lima: deep ink-purple, light-bodied, racy red-fruit register. The native tinto verde tradition done seriously.

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Mid-tier estate Alvarinho. Floral and stone-fruit-driven with granite minerality and a long, balanced finish.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Rustic

Niepoort's reading of the native tinto verde: inky purple, light-bodied, racy. The Vinhão half of the Docil pair.

Dry · Light-bodied · Low tannin · High acidity · Rustic · Funky

Low-intervention biodynamic Vinhão from Aphros under the Phaunus label: whole-cluster fermentation, no fining, minimal sulfites. Native tinto verde at its most expressive.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Easygoing

Quinta da Lixa's Touriga Nacional rosé: strawberry and redcurrant aromatics from the Douro grape replanted in the Sousa sub-region. Dry, racy, summer.

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Single-varietal Alvarinho from nine hectares planted at Paderne in the Moncao and Melgaco sub-region. Mineral and citrus-driven with the signature high-altitude granitic acidity of the northernmost Vinho Verde.

Dry · Light-bodied · Low tannin · High acidity · Rustic · Refreshing

Light, low-alcohol red Vinho Verde from Vinhao. Tart cherry and violet aromatics with a soft spritz, best served chilled, the classic Minho summer red.