The Herald on Sunday - Sunday Herald Life - - Drink - Pete Ste­wart rec­om­mends Pete Ste­wart is Glas­gow direc­tor of In­ver­ar­ity One to One, 185a Bath Street www.in­ver­ar­i­ty­mor­ton.com

POR­TU­GAL is a fan­tas­tic wine des­ti­na­tion – and one that we don’t ex­plore enough in Scot­land. Quite apart from the for­ti­fied wines – which are ex­cel­lent – their whites and reds are di­verse and cool and very food-friendly.

The wine­mak­ing pre­dom­i­nance is for in­dige­nous va­ri­eties, but don’t let that put you off. These are wines that would grace your din­ner ta­ble, and im­press your friends without overly af­fect­ing your fi­nances.

Here are a few ex­cel­lent bot­tles for you to try this week­end:

CH by Cho­ca­palha 2013

(In­ver­ar­ity One to One, £29.49). OK, so this one is ex­pen­sive, but trust me. It re­ally is worth ev­ery penny. Made en­tirely from the Touriga Na­cional grape, the wine is aged in French oak bar­riques (small bar­rels which hold 225 litres) for 24 months be­fore a fur­ther pe­riod of age­ing in bot­tle.

This trans­lates into your glass as a mas­sive fruit bomb swathed in leather with a flo­ral (violet) note to add bal­ance and re­straint.

It is one of my all-time favourite wines to have with lamb (es­pe­cially a leg of lamb with gar­lic and rose­mary and new pota­toes).

If you don’t fancy spend­ing 30 quid, head to Ma­jes­tic and grab at least two bot­tles of their Porta

6 2016 (Ma­jes­tic, £8.99). This is an ab­so­lute bar­gain, and per­fect fod­der for the last bar­be­cue of the year.

For a crisp, clean and in­ter­est­ing white, try the Flor de Crasto 2014

(M&S, £11). I’ve been sell­ing wine for more than 20 years, and I’ve never be­fore heard of the grapes that make up this wine (Rabi­gato, Codega do Lar­inho and Vios­inho). En­joy this one with scal­lops. And fi­nally, if you’re feel­ing more tra­di­tional, grab a bot­tle of the

Kopke Fine Ruby Port (In­ver­ar­ity One to One, £12.99).

From the old­est Port house in ex­is­tence, this is a real treat with a nice, rich Stil­ton at the end of the night.

Kopke are, of course, bet­ter known for their ex­cel­lent tawny ports (and their white port is a bril­liant aper­i­tif), but this wee ruby is a de­light. Cheers!

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