History of Portuguese wine much to spread viticulture and winemaking further north. Portuguese wines were first shipped to England in the 12th century from the Entre Douro e Minho region (which today includes modern Portuguese wine regions such as the douro and vinho verde). In 1386, Portugal and England signed the Treaty of Windsor which fostered close diplomatic relations between the two countries and opened the door for extensive trade opportunities. The 1703 Methuen Treaty furthered advanced English economic interest in Portugal by reducing tariffs and giving Portuguese wines preferential treatment in the British wine market over French wines. Around this time, the fortified
Palm wine content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine. Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., "arrack", "village gin", "charayam", and "country whiskey"). Throughout Nigeria, this is commonly called "ogogoro". In some parts in Cameroon it is known as "Afofo". In parts of southern Ghana distilled palm wine is called "akpeteshi" or "burukutu". In Togo and Benin it