Antão Vaz

Antão Vaz is best known for its full-bodied style, delivering a rich, weighty mouthfeel that stands out among Portuguese whites. The grape’s moderate to low acidity, especially when picked late, gives the wines a round, mellow character, sometimes offset by blending with fresher, high-acid varieties. Its color ranges from pale straw to light yellow, often with hints of green or gold, reflecting both its ripeness and the sunny climate where it thrives. With naturally high alcohol levels and a structure that can handle oak aging, Antão Vaz produces wines that are both generous and robust, yet capable of showing bright, crisp notes when harvested earlier.

Antão Vaz wines are typically produced in a dry style, with their flavor profile shaped by the ripeness of the grapes at harvest. Cooler harvests yield vibrant citrus notes—tangerine peel, orange zest, lemon, and grapefruit—accompanied by flinty or saline minerality, subtle floral nuances, and hints of green fruit or herbs. Riper harvests bring lush tropical fruits like pineapple, mango, and passionfruit, as well as stone fruits such as peach and apricot, sometimes layered with honeyed or herbal undertones. Oak maturation, often applied to richer, later-harvested styles, can introduce spice, vanilla, and nutty almond notes, enhancing complexity without overwhelming the fruit.

The unique qualities of Antão Vaz are deeply shaped by the regions where it is grown, with each area bringing out different expressions of the grape’s character.

• Alentejo: The grape’s spiritual home, Alentejo’s hot, dry climate highlights Antão Vaz’s full-bodied style and ripe tropical flavors.
• Vidigueira (Alentejo subregion): Known for producing some of the most age-worthy and complex Antão Vaz wines, Vidigueira is often considered the benchmark for quality and tradition.
• Lisbon (Lisboa): Here, cooler Atlantic influences lend a fresher, more aromatic profile to Antão Vaz, showing its versatility across different climates.
• Península de Setúbal: While less prominent, this coastal region uses Antão Vaz in blends, where it adds body and structure to local white wines.

Antão Vaz’s versatility in style makes it an ideal partner for a wide range of dishes, from fresh seafood to savory poultry and beyond.

• Seafood & Shellfish: Lighter, more acidic versions of Antão Vaz shine alongside grilled fish like tuna steak, classic Portuguese bacalhau, and shellfish such as prawns and scallops, with the wine’s freshness balancing rich, ocean flavors.
• Poultry, Pork & Vegetarian Fare: Fuller-bodied or oak-aged styles stand up beautifully to roasted pork, chicken dishes, and even grilled vegetables or summer salads, while the wine’s aromatic profile can also complement Asian-inspired cuisine and stuffed peppers.
• Cheese & Aperitif: Mild to medium cheeses—especially goat cheese and soft varieties—highlight the wine’s fruit and texture, making Antão Vaz equally enjoyable as an aperitif or with a simple cheese plate.

• Serving Temperature: Chill to 50–55°F (10–13°C); opt for the cooler end for fresher styles and slightly warmer for richer, oaked examples.
• Glassware: Use a standard white wine glass with a medium bowl; for complex or oaked styles, a larger bowl (like for Chardonnay) helps open up aromas.
• Decanting: Not usually needed—Antão Vaz opens up nicely in the glass.
• Aging Potential: Enjoy fresh within 1–3 years, but top-quality or oaked bottles can age gracefully for 3–7+ years.
• Storage: Store in a cool, dark place at 50–59°F (10–15°C) with moderate humidity; keep bottles on their side if corked, and avoid light, vibration, and strong odors.