Visiting Portugal's Dynamic Wine Region

One hour from Guimaraes, a quaint town dating to the 10th century that's seen as the cradle of Portugal's identity and is preparing to be European Cultural Capital 2012, I had one of my most unique and delightful wine experiences. I was spending several days in the country's Vinho Verde region, the northwest sector renown for its fresh, aromatic, light citrus-tinged wines. This region, one of Portugal's oldest, is named not, as often thought, for the youth of its wines, but rather for the verdant landscape carpeting this land that's blessed with warm summers, cool winters and plenty of rain -- perfect conditions for producing some fine varietals. Curiously, the vines grow along wires and arbors, lending a picturesque quality to the terroir. The reason, however, is a practical one: Originally it was a way to efficiently plant the land and now the aerial growth allows for plenty of sun to rain down upon the leaves while keeping the grapes far from standing water which would breed mildew.


A mighty family house hovered in the background as Vasco Croft, the congenial and knowledgeable wine maker and owner of Afros Wine, greeted us. From this hill top retreat, the vineyards growing Loureiro and Vinhau grapes, used to make white and red wines, respectively, are spread before us. Piercing the idyllic valley far below is the tower of a parish church and, beyond, gently rolling hills.

The tour of the property started out quite ordinary as Vasco pointed out the stone dwelling that's been in the family since the 17th century and the stately trees that his great grandmother planted -- some are more than 100 years old. (But wine production in this region goes way back to Roman times.)

Then the conversation became decidedly more unique as Vasco showed us many of the elements involved in the production of biodynamic wines. Though there are many people who still hold that this green methodology that goes far beyond simply producing an organic product is hocum or some sort of magic, it's the results that count. (But I'll get to that later.)

The process involves considering a host of cosmic factors -- from the phases of the moon to ambient magnetic radiation -- that can affect the health of the vines. Here, the entire eco-system is seen as playing a core role in grape agriculture. Sure, there are some production aspects that, to the traditional wine producer, seem certainly curious. Vasco told us that he plants and harvests according the phases of the mood; places cow manure in cows' horns that are buried underground to produce a humus that's used in minute quantities; and uses a dynamizer machine that sequentially rotates clockwise and then counterclockwise to mix up various components, such as crushed quartz and dried flowers that help build up the quality of the soil.

He even showed us a tinkling organic-shaped waterfall he had built that optimizes the rhythmic quality of the water. (Another key biodynamic principle.) Vasco keeps bee hives on the property for pollination purposes, uses tea tree oil to prevent mildew on the grapes, and sprays them with silica to maximize photosynthesis.

It's all quite complicated and precise, but it obviously works. I sampled five wines that were some of the best I've tasted during my many visits to Portugal. These wines were transparent, vibrant and full of life, just like the wine producer, Vasco. My favorite was the elegant, light citrus-toned 2007 sparkling white made with 100% Loureiro. Vasco told me that his 2008 Loureiro was recently voted "most ethical wine" by the Independent. I also had the opportunity to taste a couple of the 2009 vintage that were still unlabelled. The 2009 Loureiro had grapefruit notes while the 2009 Vinhao (a red) had ripe tannins and plenty of licorice notes. I would've loved to have packed away all five in my backpack. Sadly there was no room.

Sure, it's hard to explain how these unorthodox methods work. But Vasco is producing wines that maximally reflect the region's terroir. I'd be delighted to visit this vineyard and taste any of these wines again. Anyone who is interested in a wine tasting at this quinta needs to call to make a reservation in the summer only.

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Quiet Coves on Turkey's Bozcaada Island

In the Aegean Sea a short distance off the western coast of Turkey, Bozcaada Island seems to inspire disparate opinions. You can imagine my surprise when I met a couple at breakfast on my first morning and they told me they planned to spend four days and were leaving early because there was nothing to do. Then a few hours later, I met another couple who thought the island was a perfect locale for a summer house. Certainly odd but it all depends on your expectations.
I fall into the "wished I had more time" category of visitor. The best way to get around is by bicycle. Here's what I found while cycling:

1. First, I rented a good mountain bike along the waterfront at Haluk and was surprised when the owner said he'd offer me a complementary glass of wine once I returned the bicycle. (It turned out to be a good glass of wine and, returning the back in the early evening was perfect to sit along the waterfront with the setting sun playing off the waters.)

2. Pedaling west, I found a narrow unsigned lane. This led to a super steep uphill to the top of Goztepe, a 630-foot-high hill with sweeping views of the island and the turquoise waters. I cycled up the first half and then walked the bike the rest of the way up. All along, I was treated to the panoramic views of the patchwork of green landscape, steep sided limestone cliffs and Greek island of Lemnos. (Those who thrive on hair-raising downhills will love the return trip.)

3. Back on the road which saw little traffic, I passed old stone farmhouses with scarecrows standing in the fields.

4. I made a brief detour along a narrow side road that sliced through vineyards. (Bozcaada is noted for its wines. There are six wineries on the island.) This atmospheric path wandered to Cayir, a desolate stretch of sandy beach on the north shore where I could've hung out for hours.

5. The highlight of biking on Bozcaada for me was pedaling through a thick pine forest that seemed to spring out of the blue and then opened up to a long row of wind turbines on the western edge of the island. These produce a whopping 30 million kilowatt hours of electricity per year. Unbelievable, but expected especially when you visit the island and feel first-hand that the strong winds never seem to stop blowing.


6. Everyone on the island flocks to Ayazmar Beach but I found two lovely slivers of sand, Sulubahce and Hubbele. Both of these beaches have no facilities but I brought a picnic lunch and enjoyed the low-key vibe with just a couple of other sun bathers in the vicinity at both of these. (Ayazmar, on the other hand, is lined with cafes across the road while the sands couldn't be more overcrowded with lounge chairs, beach blankets and beach umbrellas.)

7. Wherever I biked, I found an abundance of nature, whether limestone cliffs and hills covered in fragrant macchia shrubs, quiet coves or tall
grasslands.

8. My favorite accommodation was Hotel Kaikias where the white-on-white breakfast room offering a sumptuous buffet had the decor of a wedding reception. (There were wild flowers adorning the tables, floor-to-ceiling windows looking out to the sea and an antique chandelier.) Every morning, I'd sample the more than a dozen items -- including five kinds of candied fruits, sesame and lemon cakes, olives, apricots, cherries and plenty more -- and then I'd bring my plates to the outdoor patio and chat with the other guests.

9. Whenever I wanted to know about anything about Bozcaada or if I had a craving for a piece of homemade chocolate cake, I knew where to go: the Cafe at Lisa's. Lisa cooks everything on the menu except the mayonnaise (as she said to me). Whether it's local wines, tasty sandwiches, authentic stir fry, superb coffee frappe, delicious desserts as well as an interesting array of local artwork, this cafe has something for everyone. During the day, I sat under an umbrella outside while at night I settled into a chair in the homey interior with its open kitchen. Lisa, an Australian transplant, is a journalist who write the local newspaper so you can imagine that if you are desperate to know something about Bozcaada, she may be able to help out.

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Israel's Wonderful Wine Scene

Think Israeli wines and what first comes to mind? Probably a sickly sweet Manachevitz. But you'd be completely wrong, because Israel is noted for its very sophisticated viticulture. In fact, the renowned wine critic, Robert Parker, has given some very high marks to some Israeli wines.

One of my favorite sources of everything wine-wise in the country is the Israeli Wine Blog. You'll find plenty of information in the wineries, festivals, expos, wine tastings and much more. Another great information source I love is Rogov's Guide to Israeli Wines. This book is updated every year and is almost a bible for oenophiles. I picked up a copy when I was in Israel, though you can easily buy it through Amazon.

A more handson way to experience Israel's varied wine offerings is to attend the annual Israel Wine Festival held each summer at Jerusalem's Israel Museum in the unique Isamu Noguchi-designed sculpture garden.

During the evening, wine lovers sample vintages from at least 30 different Israeli wineries, wander among the illuminated works of Henry Moore, Roden and other sculptors, while listening to live jazz and nibbling on artisanal, cheeses, hummus and other delectables.

Of the country's 250-some producers, the Golan Heights Winery has been very influential to the country's new wine generation. It offers regular tours and tastings where you might be able to sample their award-winning Yarden Katzrin Chardonnay 2004.

The Ramot Naftali Winery is a boutique property that still harvests grapes by hand. Clearly the operation is on a much smaller, but it's no less noteworthy, scale. Located in the Upper Galilee and a half hour from the Golan Heights, this family-run winery is celebrated for its reds, such as its gold medal-winning Cabernet Sauvignon, that are all aged in French oak barrels.

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