Cova da Beira wine Cova da Beira wine Cova da Beira is a Portuguese wine region centered on the Cova da Beira region between the Dão and Vinho Verde DOCs in the wider Beiras VR wine region. Cova da Beira was initially a separate "Indicação de Proveniencia Regulamentada" (IPR) region (and was the largest IPR in Portugal in terms of land planted with vines), but in 2005, it became one of three subregions of the Beira Interior DOC, which has the higher "Denominação de Origem Controlada" (DOC) status. Its name may still be indicated together with that of Beira Interior, as Beira Interior-Cova da
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