If you like Tempranillo (especially from Ribera del Duero), Sangiovese or Carignan.

The same grape as Spain’s Tempranillo. Tinta Roriz is a very fine varietal of extraordinary quality, hence its presence in two legendary wines produced on the Iberian Peninsula: the Portuguese Barca Velha and the Spanish Vega Sicilia. This grape has also been grown for centuries in the Alentejo, but under the name of Aragonês. In good years it produces full-bodied, inky and highly aromatic wines. The grape has fine and delicate aromas of pepper and berries. Aragonês has high yields and is indispensable in the blend of a good Port. Varietal red wines are also showing good results, particularly in the Dão region, while the best blends of Alentejo generally rely upon ample percentages of Tinta Roriz, as do the dry reds of the Douro.

Food Pairing with Aragonês:

This varietal is a winner when it comes to food pairing. It has a distinct range of styles across different regions with varying degrees of tannin, acidity, and oak character. Classically paired with lamb, Tinta Roriz is also terrific with other red meats (beef) and roasted pork, sausages, and of course- suckling pig (a classic dish in the Bairrada). Foods dressed with herbs pick up on the savory balsamico character of the grape and the wine can hold its own with duck and venison. Rosado wines that incorporate Tinta Roriz pair well with Asian and Indian foods, while the lighter unoaked interpretations are splendid with less oily fish (sword fish, shark, and tuna). Finally, many vegetarian dishes, especially those with grilled vegetables, can make exceptional pairing choices.

Asian duet: Teriyaki chicken with grilled vegetables skewers

European duet: Broiled tuna served with black olive tapendade

American duet: Roasted chicken with buttermilk mashed potatoes