Alentejo wine Alentejo wine Alentejo ("Vinho do Alentejo", Alentejo wines) is a Portuguese wine region located in the Alentejo region of the country. The entire region is entitled to use the "Vinho Regional" designation Alentejano VR, while some areas are also classified at the higher "Denominação de Origem Controlada" (DOC) level under the designation Alentejo DOC. VR is similar to the French "vin de pays" and DOC to the French AOP. Located in the southern half of Portugal, the Alentejo region covers about a third of the country and is sparsely populated. In 2005, South Oregon University scientist Gregory V. Jones identified
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