History of Portuguese wine country unfavorable for viticulture, making the country a ready market for imported wines; its proximity to France, made French wines a natural source. At times the supply was threatened by political and military conflicts between the English and French crowns. New sources had to be found such as the wines of Portugal. Documents exist detailing Portuguese wine shipments from the Minho region to England occurring as early as the 12th century. These wines, including those from the wet northern region of modern-day Vinho Verde, were often light and astringent with noticeable acidity. Despite the new source, the variety of French
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