Trincadeira

Trincadeira, also known as Tinta Amarela in the Douro region, is one of Portugal's most distinctive indigenous red grape varieties, renowned for producing wines of serious quality when properly ripened in hot, dry climates. This temperamental variety is among the most widely planted grape varieties in Portugal and represents the oldest and most traditional variety in the Alentejo wine region, where it truly shines. In the vineyard, Trincadeira is notoriously challenging to cultivate, with berries highly susceptible to rot and requiring optimal ripeness timing within just a few days, making the harvest window extremely critical. The variety thrives best in hot, dry climates with abundant sunshine, producing wines with medium acidity, medium tannins, high alcohol content, and intense aromas of raspberry, blackberry, prune, pepper, cinnamon, clove, and herbs. When properly cultivated under favorable conditions, Trincadeira produces full-bodied and rich wines with excellent acidity, soft tannins, and abundant, intense aromas of black plum and jammy blackberry. The grape is noted for its dark coloring properties, creating deeply colored wines that, when young, display characteristic herbaceous aromas, evolving with age to develop tangy blackberry flavors and complex notes reminiscent of black tea. Trincadeira plays a crucial role in Port wine production in the Douro DOC, where its use has been increasing in recent years due to its contribution of color and structure to premium blends. In Australia's Barossa Valley and McLaren Vale, this variety has also gained recognition, primarily known as Tinta Amarela, and contributes to both varietal wines and fortified wine blends. Trincadeira wines pair excellently with various cheeses, especially soft varieties, traditional dishes, pork, lamb, poultry, and meals featuring paprika or other sweet and smoky spices, as well as rich grain-based dishes and Asian cuisine including Thai chicken and European paellas.