As an individual, I would have to admit I am more familiar with Portuguese red varietals than white, since the same red grapes that make light red wine are used to make Port, and I had to memorize all ten major varieties for various wine exams (though up to 80 varieties may be used in the production of Port). I found the reds presented for the tasting quite clean and fresh. The first flight of whites would be perfect for all manner of brunch dishes, and lighter lunch dishes including composed salads, white fish, etc. The reds are hearty enough to hold up to a grilled steak, yet could also pair with pork, grilled tuna, and grilled salmon. All in all, Portugal represents a good value when it comes to choosing wine in a restaurant. And these producers from the Douro Valley represent the new quality that is the face of modern Portuguese wine.
"A sinister cabal of superior writers."
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