Spring in the County

The history of Portuguese viniculture dates back to 2000 B.C., around the central costal area of Portugal. It was the Romans and Celts who introduced viniculture and winemaking to the north and, in particular, the Duero Valley. The wines were produced and consumed by the local population and were reportedly crafted in the manner of a modern day Vinho Verde. This style of wine did not appeal to the foreign tastes so it was consumed within Portugal.

When the Treaty of Windsor was signed in 1386 between both nations, the English passion for Port and Madeira was cultivated. It was in part fostered by the lack of access to French wines due to high tax levies and conflicts.

Portuguese explorers discovered the Island of Madeira, located in the Atlantic, in 1419. It soon became a stopover for the trading ships on their way to the Americas and around the Cape of Good Hope. Madeira wine is fortified with sugar cane spirit. The addition of the spirit after fermenting enabled the safe transportation of the wine and boosted the alcohol content, which was very popular in Britain. Because the wine travelled well it eventually was enjoyed throughout the Americas.

Port, on the other hand, is what comes to mind when we think of Portugal. It is reported that sometime around 1678, a group of English wine merchants visited the Abbey located in the town of Lamego on the Duero River. They were introduced to a wine made for medicinal purposes by the Abbot. The Abbot made his wine by adding grape spirit during the fermenting stage, thereby arresting fermentation, leaving the wine with high levels of residual sugar. This was a style of sweet, strong and alcoholic wine that these wine merchants eagerly introduced to their home markets. It became so popular that by 1799 England was importing the modern day equivalent of 44 million litres of Port.

An interesting cultural note: at the time, there was a Three Bottle Club, which required its members to consume three bottles of Port per person at a sitting. Also, medical science of the day prescribed Port as a cure for gout. I get a hangover just thinking of it.

Try this treat with your first grilled steak of the season! Rosehall Run Vineyards 2005 Cabernet Sauvignon ($29.95), sourced from 100 per cent Cabernet Sauvignon from Beamsville Bench, Niagara. Dan Sullivan, winemaker, expertly crafted this wine with a generous mouth feel. Deep bright ruby, with toasted sesame seeds and ripe berries on the nose, dark fruit flavours, a balanced acidity and well structured tannins.

Rosehall Run Vineyards is located on Greer Road, off Hwy. 33 in Hillier.