Bairrada DOC (Portugal)

Portuguese Bairrata DOC is produced the same way as French Champagne.

In Portugal the method is called Método Tradicional.

Bairrada Flavors

Typical Bairrada flavors are Lemon, Lime, Apple, Almond, and Minerality.

Lemon

Lime

Apple

Pear

Flowers

Honey

Almonds

Minerals

Bairrada Profile

Bairrada is more Fruity than French Champagne, but not as Sweet as Italian Prosecco:

SUGAR:	Dry (3 g/l)

BODY:	Light

FRUIT:	Medium

ACIDITY:	High

ALCOHOL:	10.5-12.5% ABV

	Serving temperature: 8-10°C (46-50°F)

Bairrada Food Pairing

You can drink sparkling wine to almost everything, whether it is Champagne, Cava, or Italian Prosecco.

Bairrada pairs very well with salty food, because the bubbles break up the salt in the mouth. The acidity and bubbles also pair well with rich food, creamy and oily dishes.

Aperitif

Salads

Vinaigrette

Tapas

Seafood

Oysters

Salmon

Sushi

Fish

Chicken

Pork

Fries

Risotto

Sandwitch

Egg

Asparagus

Excellent Pairings

Eggs. Srambled. Frittata.
Tapas. Nuts. Olives.
Fried Fish. Fried Chicken.
Sushi. Smoked Salmon.
Ham. Serrano. Prosciutto.
Rice. Risotto. Pasta.
Chips. French Fries.
Vinaigrette. Green Salad.
Artichoke. Asparagus.

Spanish Specialities

Gambas al Ajillo (Prawns in Chili and Garlic).
Fish Pie. Pan con Tomate.
Tortilla. Valencian Paella.
Zarzuela (Seafood Stew).
Jamón Ibérico.

The Ideal Glass for Bairrada

A Champagne Glass with a bell that points to the bottom, allows a pilar of bubbles to build up inside the glass. This is not only beautiful, but also extends the "life" of the champagne.

A wide middle section lifts the aromas out of the wine. A smaller opening concentrates the scent to the nose and directs the drink to the front of the tongue where it heightens an experience of sweetness.

Bairrada Cheese Pairing

Brie

Camembert

Chèvre

Chaource

Langres

Tomme

Brie and Camembert

The creamy, buttery texture and mild flavors of Brie or Camembert pair well with Bairrada's soft bubbles and fruity notes. Serve the cheese at room temperature with slices of pear or apple.

Chèvre (Goat Cheese)

The tangy, fresh flavors of goat cheese complement the acidity often found in Bairrada, especially those made from Chenin Blanc or Sauvignon Blanc. Drizzle with a bit of honey or sprinkle with fresh herbs.

Chaource

This creamy, slightly tangy cheese enhances Bairrada's gentle acidity and complements its soft bubbles. Serve with fresh berries or a touch of apricot jam.

Langres

This mild, washed-rind cheese has a creamy texture and a subtle tang that pairs beautifully with Bairrada. Add a small drop of honey or serve with fresh grapes.

Tomme de Savoie

This semi-hard, nutty cheese pairs beautifully with the gentle effervescence and often fruity character of Bairrada. Add some dried fruits or nuts to highlight the pairing.

Portuguese Sparkling

In Portugal, Sparkling wine is called Espumante. It has 3 quality levels:

VEQPRD

(Vinho Espumante de Qualidade Produzido em Região Determinada).

Método Tradicional wines, marked with the year of harvest, and stamped as VEQPRD. These wines are only produced in Bairrada DOC, south of Vinho Verde.

VFQPRD

(Vinho Frisante de Qualidade Produzido em Região Determinada).

Regional sparkling wines made with the Traditional, Charmat, or Transfer Method, in Douro, Ribatejo, Minho, Alentejo or Estremadura.

VQPRD

(Vinho de Qualidade Produzido em Região Determinada).

Sparkling wines made by the Traditional, Charmat, or Transfer method, anywhere in Portugal.

Espumoso

Espomoso is a low level sparkling wine, made by adding Carbon Dioxide - CO₂.

Méthode Champenoise

Méthode Champenoise is the method used to produce French Champagne.


Pressing	1st Fermentation	Blending	2nd Fermentation


Riddling	Disgorgement	Dosage	Aging

With Méthode Champenoise, the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

The second fermentation starts by adding yeast and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend tells the story that a Benedictine monk (Dom Pérignon 1639-1715) invented sparkling wine when he bottled a wine too early, but the oldest recorded sparkling wine is Blanquette de Limoux (1531).

Champagne Sugar Levels

Regulation EC 607/2009	Sugar gram/litre	Calories /glass
Brut Nature (Brut Zero)	0-3	3
Extra Brut	0-6	5
Brut	0-12	7
Extra Dry (Extra Sec, Extra Seco)	12-17	10
Dry (Sec, Seco)	17-32	20
Demi (Semi)	32-50	30
Doux (Sweet, Dulce)	50+	30+