Viniou Reviews
Peramanca 2018 is a red wine hailing from the Alentejo DOC, one of Portugal’s most renowned wine regions. This vintage expresses the warmth and richness characteristic of the area, marrying native grape varieties such as Aragonez (Tempranillo), Trincadeira, and perhaps Alicante Bouschet, known for their deep color, robust fruit, and spicy undertones. The 2018 vintage reflects a balanced year, typically marked by ripe tannins and a fullness of body, with vinification techniques favoring careful extraction and aging, often in French or American oak barrels, which imparts subtle notes of vanilla, cedar, and toast to the wine’s natural dark fruit core.
Alentejo, situated in southern Portugal, is celebrated for its rolling plains, sun-drenched vineyards, and history dating back to Roman times. The region’s climate is typically Mediterranean, with hot, dry summers and mild winters, ideal for ripening red grape varietals to their fullest potential. The soils here, a mix of schist, granite, and clay-limestone, lend a distinctive minerality and structure to the wines, supporting both concentration and freshness. Alentejo’s development over the past decades has seen a renaissance in quality-driven viticulture, making wines like Peramanca emblematic of the region’s balance between tradition and modern craft.
For food pairings, this Peramanca red shines alongside hearty dishes. Its generous fruit and firm structure make it an excellent partner for grilled lamb marinated with rosemary, roasted pork with Mediterranean herbs, or robust charcuterie. In the spirit of local cuisine, serve with Alentejano-style black pork (porco preto) or a traditional “ensopado de borrego” lamb stew to highlight the wine’s savory nuance. Aged hard cheeses and earthy mushroom dishes will also complement its depth and spiciness.
For optimal enjoyment, decant Peramanca 2018 about an hour before serving to allow its bouquet and layered flavors to evolve. Serve at a temperature of 16-18°C; this range will best showcase the wine’s expressive fruit, integrated tannins, and subtle oaky complexity.
