Baga

The world of wine is full of different grape varietals. These days, there are so many options that it can become overwhelming. As a result, a lot of newer wines are compared to the more popular wine varieties. For instance, the lesser known Nerello Mascalese is sometimes called the newPinot Noir and Friulano is often seen as the nextChardonnay. Similar to the two previous wines, Baga is known as an Old World corollary to the famousNebbiolo. While it will take a long time and a ton of effort for Baga to unseat theItalianchampion, it definitely adds another shade to the spectrum of earthy, long lived reds.

Baga is Portugal's most interesting grape and so called master of complex and long lived reds. While the country'ssweet Ports get a lot more press around the world, it's starting to get recognized for its indigenous varieties as well. 

How does Baga stand out from the rest of Portugal's wines? Instead of being a country's signature like blend, friendly and fruit forward, Baga is known for its sharp acidity and aromatic yet impactful structure. The grapevine is also known for its high yields, which is one of the biggest factors in bulk wine making.

Today, Baga gets a lot more recognition than ever before all across the globe. Aged inFrench oak, the young wine's striking structure gets balanced and the number of hard tannins is reduced. The regional temperatures also play a big role in growing the grapes. Unlike the New World's unpredictable climate, consistent temperatures ofPortugal helps the grape tremendously to fully ripen before picking. 

As a result, you end up with an aromatic, complexred with notes of red cherry and berry, tobacco, coffee and red flower. As a result, Baga is a fantastic food pairing wine. It tastes best if paired with pork and other rich meats, different kinds of rich pasta, seafood and cheeses. Overall, it's one of the most interesting wine variants out there and should be taken into consideration when looking for something new, yet similar to your favourite Pinot Noir or Nebbiolo.