Touriga Nacional
red · Deep intensity · Full body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Full
Body
Medium
Acidity
High
Tannin
Dry
Sweetness
High
Alcohol
Long
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Traditional: foot-treading in granite lagares for 2-4 days (still practiced for premium Port and dry wines). Modern: stainless steel or concrete at 25-30°C
Oak
Port: arrested fermentation with grape spirit (aguardente) at 77%, aged in barrel or bottle. Dry reds: 12-18 months in French oak, 30-60% new
Key Tells
- •Violet floral intensity at this tannin and color level is UNIQUE — no other grape combines these
- •'Iron fist in velvet glove' — massive structure with aromatic elegance
- •Blueberry fruit specifically — more blue-toned than Syrah or Mourvèdre
- •Mint/eucalyptus herbal notes vs Syrah's black pepper
- •Fine-grained, gravelly tannin texture rather than rustic or chewy
Often Confused With
Food Pairings
Cozido à Portuguesa — the Portuguese national stew of meats and vegetables
Grilled lamb chops — high tannin and body match grilled lamb perfectly
Roast suckling pig — a Portuguese celebration classic
Aged hard cheeses — São Jorge, Azeitão
Modern
Serving