Hello, Justin here.

I’m quite excited; this is the first time I’m posting for Wine Blogging Wednesday. This was originally started by Lenn Thompson and is now in its 51st edition, hosted by Joe Roberts at 1WineDude. The theme is “Baked Goods and Madeirized wines”.

Allow me to digress a bit. In the early seventies, the end-of-empire centrifuge was up to full speed and about to fling my parents out. In the nick of time, I was conceived. It all happened on an idyllic, but not quite palm-fringed island off the Portuguese coast - as in the Portuguese Overseas Province of Moçambique coast.

Anyway, Rhodesia, spittoon distance from the Moçambique border was where we lived. Some of the first words I ever heard, in uterus no doubt, were Portuguese. Some of my mother’s relations even took it one step further and lived in Moçambique - for three generations. So it’s no surprise that I feel a warm affection for all things Portuguese and Mozambican (note the post-colonial spelling change). My favourite meal has always been “Churrasco do Frango” with Piri Piri. I must admit this affection did not extend to Portuguese wine at first, but that little fault was corrected in due course. There can be no better place to start appreciation of Portuguese wines than with a glass or two of Madeira wine, which I love to drink when I can get my hands on it.

Fast forward to September 2004, my first visit to Madeira, when we descended on the island for my cousin’s wedding. Of all places, he and his bride had met in Mozambique. If you haven’t been to Madeira, then I can’t recommend it enough. …

Two weeks ago, after a very relaxing holiday in Galicia, we chose to make our way home to Jerez via Portugal, stopping off for two nights in Oporto on the way. I’ve been to where they make Madeira, I live where they make sherry but I had never been to Oporto, so this was an exciting opportunity to visit the place where they make Port. For me, the “traditional” fortified wines are madeira, sherry and port so in a way this completes the circle.

What struck me immediately on arriving at Vila Nova de Gaia, where all the port lodges are, was how geared up they are for visitors. This is starkly different to the experiences to be had at the sherry bodegas in Jerez. I’m being general here, so there are exceptions, but I think the sherry trade could learn a lot from their cousins in Portugal. But of course that’s only if the sherry trade sees any benefit in visitors to their bodegas. I often wonder if they really do.

If I were a winemaker and someone made the effort to turn up at my cellar door, interested in my product, I’d be more than happy to show them around, give them a taste and hopefully sell them a bottle or, even better, a case or two. Surely, that’s good PR? Is there any point in catering for wine tourism? Is it worth opening up to visitors? Actions speak louder than words, so the port companies obviously think wine tourism is a …

Editor’s note: When Ryan and I visited Obidos in 2003, we had found a quaint little bed and breakfast run by a woman named Melana. Weary and hungry from traveling with our large backpacks filled with wine, we sat down in her living room decorated more like a cozy ski lodge than a traditional Portuguese home, and were each served a glass of Ginja. Brilliant red in color with a rich and pungent cherry aromas, we fell in love with this drink. Beyond its sweet and delicious flavor, we learned that it is customary to serve it to guests upon entry into your home. We bought a bottle that day, and savored it for over a year with friends as they visited our little Minneapolis flat. Although this beverage is not easy to find, if you are in Portugual, I highly suggest you pick up a bottle, or if you have already tried it, please let us know if there was label that you particularly enjoyed!

Most people are familiar with Ruby Port, the fortified wine which inherited its name from its lovely red color, renowned for its ripe fruit flavors and sweetness that pairs perfectly with the dark, bitter flavors of chocolate. So what if I told you that there existed another delicious and unctuous wine that still marries beautifully with chocolate but is indigenous to a small little Portuguese town in the core of Estremadura? Interested? Well, then look no further than the medieval town of Obidos, home to the sweet cherry liquor, Ginja.

Just a 45 minute drive outside of Lisbon, Obidos sits at the crest of a hill, surrounded by its very historical and picturesque castle, dating back to the 13th century when …

Editor’s Note: Our newest contribution is from Eddie and Moses, founders of the recently created blog, The Algarve Buzz. If you haven’t had a chance to peruse their blog, I highly suggest doing so. The Algarve Buzz is not only an incredibly attractive site filled with interesting and well-written articles on everything from how Halloween in celebrated in Portugal to traditional recipes such as Risotto de Polvo (Octopus Risotto), but if you ever have a desire to visit the south of Portugal, their website will provide you a host of tips as to where spend your vacation when your time is rather limited. Today, in celebration of Port month at Catavino, they’ve offered some fabulous advice of places to check out if you’re a port lover in the Algarve.

Although port wine originates north of Algarve in the Douro that doesn’t stop southerners or the many tourist who visit the Algarve from enjoying the pleasures of a fine glass of port.

So how does one get the best of both worlds - the great weather of the Algarve plus, the fine flavors of port from the north, without actually having to travel there? Firstly, let’s qualify the difference between tasting port in Porto and tasting port in the Algarve.

In Porto you have the caves, the estates, the culture of wine and port in every breath you take. There is noting like being there, kind of like watching the world cup from gold seats and watching it on TV. However, the Algarve is stunningly beautiful, has incredible weather, nightlife, relaxing lifestyle, great food and its own exotic, warm charm and culture. So, like wine it all comes down to personal taste. If you want the authentic feel of dark …

Yesterday, Ryan and I took a leisurely walk through our little town of Terrassa. As the light casted a golden tone across the plaza, children rambunctiously played while donned in bulky sweaters to keep the chill far from their little bodies. Billowy steam wafted from hot coffees and teas scattered among the patio tables with bare hands gripping their cups for warmth. It was a stunning fall day, only made more magical by the smell of chestnuts and yams being roasted over big pits of coals. But yesterday also announced a changing of the guard in my wine selection. No longer can I reach for crisp and refreshing Vinho Verde or a Vermouth on ice. Now is the season for Port wine!

Port wine is a Portuguese fortified wine produced in the Demarcated region of the Douro. Employing traditional winemaking techniques, Port wine has been considered for decades the emblematic wine of Portugal.

Did you know that Port wine can also be dry? Have you ever seen a white port? Did you know that Port can range in in sweetness, color, level of alcohol and flavor?

What makes Port so incredible is its sheer diversity. Port can vary in color from a deep inky purple to a light brilliant gold, including an array of intermediary hues such as tawny, golden tawny, golden and light gold. White Port, on the other hand, can be pale yellow, straw and white gold. What changes the color, the depth of hue, is based solely on the winemaking technique employed. Through oxidation, a white wine can acquire a a rich golden hue when aged in cask over many years. Port can also dramatically range in its level of sweetness. It can be unctuously sweet, sweet, semi-dry or extra dry.

Throughout the month …