Douro’s Valleys & Vineyards

In Portuguese cuisine, pork plays a central role, appearing in paio, a pork loin sausage, and chouriço, a spicy sausage often flavored with paprika or wine. These cured meats are nicely complemented by the smooth and creamy cheeses of the region. Among main dishes, the addictive pastéis de bacalhau (small cod cakes) are enjoyed hot or cold. And Portugal’s famed soup, caldo verde, gets its deep green color from a variant of kale. At meal’s end or just as a treat, the city’s pastelarias are well worth a visit for anyone with a sweet tooth.

Journey through the Douro River valley into the history of fine Portuguese wine. Surrounded by terraced hills, spot some of the area’s quintas, or wine estates, clinging to the slopes, nestled snugly among their vines. In this beautiful and largely unspoiled region, olive and almond groves share the river’s banks with vineyards. And it is hard to ignore the fact that this journey follows in the wake of traditional barcos rabelos that once transported wine downriver to the waiting casks in Vila Nova de Gaia.