Portuguese online wine community Adegga is boosting its digital services by offering producers a shared wine marketing and sales platform.
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Wine may struggle to be as big as Portugal's most famous export but it is quickly earning its place in Europe's premier league of wine.
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Cockburn's Port is embarking on a year of celebration in 2015 to mark the company's bicentenary - including launching a commemorative edition of its Special Reserve.
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With the holidays well underway, many consumers are enjoying what is turning out to be their seasonal flirtation with Port. Yet apart from the party season, clerks and sommeliers increasingly report that quality-driven dry red wine made from traditional Douro grapes is gaining favour over the fortified style, citing consumer preference for lighter, less alcoholic and less sweet styles. According to the IVDP, last year over half of all wine exported from the Douro was unfortified. Does this suggest changes are afoot for fortified wine in the Douro?
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Cockburn's Port is hoping to capture the spirit of Christmas with a new print and online advertising campaign that breaks this week.
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Glynn Davis sends us a postcard from Porto, where he finds out what else is on offer besides the fortified wine.
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Vintage Port lovers can now mark significant dates, such as births or weddings, with a pre-ordered Graham's Port for the year of their choosing.
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Portuguese wine exports to the UK have risen 10% by volume in the first six months of 2014, compared to last year.
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The tapas craze helped boost sherry sales temporarily but the category is now in decline, and Port is still struggling to shake its fusty and festive image. Gemma McKenna and Erin Smith look at how fortified wines can carve a niche
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Discover the Origin, a campaign focused on Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano cheese and Port, is set to host a mastercalss in September featuring Saturday Kitchen Live hostess Jane Parkinson.
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France, Germany, Australia, and Portugal shared the honours last night as the overall Champion Wines were announced at the 31st annual International Wine Challenge awards ceremony in London.
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Christian Seely's contention that the Quinta do Noval vineyards are producing outstanding dry red table wines was vindicated at a mid-summer vertical tasting in London. The flamboyant, bow-tie- wearing managing director of the leading port house has always believed that unfortified wines from the Douro had the potential to express Noval's terroir. A look at the estate's three dry reds - Quinta do Noval Douro DOC, Cedro do Noval and Quinta do Noval Touriga Nacional - between the period 2004-11 supported that view.
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Dorian Guillon, assistant head sommelier at Alain Ducasse at The Dorchester, has won the inaugural Wines of Portugal Wine Quest 2014 competition set up to help spread the word about Portuguese wine amongst UK's leading sommeliers.
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Port family, the Symingtons, has released a special Port - Ne Oublie - that dates back to 1882 and the days when Andrew AJ Symington, aged 18, first went to the Douro Valley to work at Graham's.
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In case you missed some of the headlines this week (and a bit of last week due to the long weekend) on harpers.co.uk, we have done a review of the top online news, Q&As, and opinion stories.
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In case you missed some of the headlines this week (and a bit of last week due to the long weekend) on harpers.co.uk, we have done a review of the top online news, Q&As, and opinion stories.
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Mateus, the iconic Portuguese wine brand, is introducing a new lighter style wine range as part of a £2 million investment in the overall brand in the UK.
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Portugal's wine industry is being decimated by high costs of production and regulation and "something's gotta give", says leading Douro producer Paul Symington.
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Portugal has scooped 12 trophies at the International Wine Challenge, putting it in third position for trophy wines after France (28) and Australia (19).
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Latest reports suggest Portugal's economy can at last look forward to recovery. Yet if the country's fortunes had mirrored those of the Alentejo's wine industry, it would be enjoying the benefits of growth already, writes Justin Keay.
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