Touriga Nacional is one of Portugal’s most important red grape varieties and a key component in Port and dry red wines from the Douro and Dão. It is valued for deep colour, concentrated fruit, floral aromas, firm tannin and good acidity. Although it is often used in blends, it is also bottled as a varietal wine.
Touriga Nacional is widely planted in the Douro Valley and Dão, and is also grown in other Portuguese regions. The grape has small berries and thick skins, contributing colour and tannin. It can produce concentrated wines, but site, yield, ripeness and winemaking determine the final style.
Typical aromas include blackberry, blueberry, violet, bergamot, rockrose, dark plum and spice. Touriga Nacional generally has full body, high tannin and medium-plus acidity. It can produce structured, age-worthy reds with a floral character and concentrated dark fruit.
Touriga Nacional is one of the principal grapes used in Port blends, alongside Touriga Franca, Tinta Roriz, Tinta Barroca and other permitted varieties. In dry Douro and Dão wines it may be blended or bottled on its own, often showing more pronounced tannin and structure than lighter regional reds.
Dry Touriga Nacional pairs well with roast suckling pig, lamb, grilled beef, game and strong cheeses. Port made with the variety is a different style and can pair with blue cheese, nuts and desserts depending on its category.
Example: serve a dry Douro Touriga Nacional blend with roast lamb or pork, and pair Vintage Port with Stilton or aged blue cheese.
Chef’s note: distinguish dry Touriga Nacional wine from Port. The grape is used in both, but sweetness, alcohol and service are very different.
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