Wines Duriense Crast - 2017

Viniou Reviews

The Crast 2017 is a red wine hailing from Portugal's renowned Douro Valley, specifically under the Duriense IGP appellation. As a dry red (sec), this wine typically blends traditional Portuguese grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz, though the precise blend may vary by producer. The 2017 vintage saw a hot, dry growing season in the Douro, leading to concentrated, deeply coloured wines with ripe tannins and expressive fruit character. The terroir here is defined by steep terraced vineyards set on schistous soils, promoting excellent drainage and intensifying the aromatic character of the grapes. Vinification is often traditional, involving fermentation in stainless steel or granite lagares, sometimes finished with gentle oak ageing, enhancing structure and complexity without overpowering the unique fruit profile.

The Douro region itself boasts a dramatic landscape carved by the river from which it takes its name. The extreme continental climate, with hot, dry summers and cold winters, compels the vines to struggle, resulting in small, flavour-packed berries. This region is storied as the heartland of Port wine, but over the past few decades, it has emerged as one of the world’s most exciting areas for structured, full-bodied, dry reds. The history of viticulture in the Douro dates back centuries, making it a UNESCO World Heritage site and a vital part of Portugal’s cultural heritage.

For food pairings, the Crast 2017’s robust profile and ripe tannins make it an excellent companion for rich, savoury dishes. Traditional Portuguese fare such as roast suckling pig (leitão), grilled lamb chops, or the region’s celebrated salt cod stew (bacalhau à Brás) would harmonise beautifully. Hard cheeses like Azeitão or Manchego can also compliment the wine’s structure and depth. For a more Mediterranean twist, consider pairing with braised beef or mushroom risotto to accentuate the wine’s savoury undertones.

For optimal enjoyment, serve this wine at 16-18°C. Decanting for about an hour is recommended to allow its aromatics to fully develop. This will accentuate both the fruit-forward notes and the more subtle mineral and spice nuances classic to the Douro’s expressive reds.