Port wine oxovitisin A, an oxovitisin, a type of pyranoanthocyanin with a 2-pyrone component. Port wine Port wine (also known as vinho do Porto, , Porto, and usually simply port) is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, including in Australia, France, South Africa, Canada, India, Argentina, Spain, and the United States. Under European
Alentejo wine created as separate "Indicação de Proveniencia Regulamentada" (IPR) wine regions, after which some were elevated to DOC status. In 2003, these separate DOCs and IPRs were put together as the Alentejo DOC. Listed from north to south the eight subregions are the following. The principal grapes of the Alentejo region includes Abundante, Alfrocheiro Preto, Alicante Bouschet, Antão Vaz, Arinto, Cabernet Sauvignon, Carignan, Chardonnay, Diagalves, Fernão Pires, Grand noir, Manteudo, Moreto, Palomino, Periquita, Rabo de Ovelha, Tempranillo, and Trincadeira. 5. Gregory V. Jones, https://web.archive.org/web/20130908201932/http://www.sou.edu/envirostudies/jones.html Alentejo wine Alentejo ("Vinho do Alentejo", Alentejo wines) is a Portuguese wine region located in the Alentejo