A Day Trip Through the Douro Valley

My husband Mark and I booked four wonderful days in Porto, Portugal, and one of those days was reserved for finding a day trip that would take us through the Douro Valley. This is the heart of Portugal’s wine growing region, and we wanted to see first-hand where these beautiful little orbs of flavour came from. We also wanted to sip a few wines along the way. ūüôā

We went to the Tourist Information center in Porto and inquired about the different day trip options. There were a few to choose from, but in the end the one that caught our attention included stops at a few wineries, an olive oil tasting and lunch.

The next morning we arrived bright and early at the Tourist Information center to wait for our ride. A black SUV pulled up, and our guide for the day stepped out to open the car door for us. Somehow we were expecting a tour bus, but it was November after all, and low season. We climbed in and met the other people on the tour – one other couple. That was it: the two of us, this other couple, our driver and our guide. Pretty nice!

We started on our way, but as soon as we were out of Porto and reached the first small village, we stopped at a little coffee shop. “I can’t function without my morning coffee,” our guide announced. We were all in the same boat so we all ordered coffee and sweets and had a little visit before getting back on the road. That’s one thing we noticed about Portugal, they aren’t big on “to-go cups.” You sit at the coffee shop and enjoy your morning coffee leisurely, there’s no insistence to rush through your morning ritual.

Along the route we stopped to take a few photos of the rolling hills and valleys. It’s really such pretty landscape. The morning was quite brisk though, even the sun felt cold on our skin.

Douro Valley and river

Something that we weren’t warned about beforehand, were the hairpin twists and turns the road followed. Our guide suggested that we stare straight ahead so as not to get carsick. That was a bit more difficult for us as we were sitting in the back of the car and couldn’t really see the road for the couple sitting in front of us. I don’t typically get carsick so initially I brushed off her warning, but this was a rough ride. Just when we would get our equilibrium back from turning in one direction, we would get¬†pulled aside in the opposite direction through a new hairpin turn, then¬†back again.

I did my best to hang on and not let my churning stomach decide my fate, but¬†I was secretly relieved when the lady in front of me suddenly turned green and asked to stop the car. By the time we reached the first winery, my stomach ached and I was forcing back the bile threatening to rise in my throat. Wine was the last thing I wanted. I mean, look at those rolling, rolling hills, how roll-y they are, just, you know, rolling along…..

Douro Valley scenery

The Douro Valley is superb for grape growing,¬†because it exists in its own micro-climate. Because of the way the valley sits, it’s protected from the cold, humid winds coming in from the Atlantic. But it also has colder winters and drier, hotter summers than along the coast. In fact, the long-running joke we heard often was that the region experiences nine months of freezing cold and three months of burning hell. The Douro Valley is also the oldest demarcated wine region in the world, going back as far as 1756 when it was established as a wine region for port wines.

The first winery we visited was Quinta Seara d’Ordens. (“Quinta” is Portuguese for winery or vineyard.) They make both standard wines as well as port wines. We got a quick tour of their cellar¬†and learned a bit about port wine production, which, after visiting the port wine caves in Vila Nova de Gaia was now old hat to us. I never get tired of winery, brewery or distillery tours though.

Quinta

We then moved inside for the actual tasting. My stomach was still rolling, and even the cold November air wasn’t helping me much. Still, I tried all the wines on offer, but in between I nibbled on the dry crackers they had placed on the table in front of us, hoping they would help settle my insides a bit. Otherwise it was going to be a very long and unpleasant day. Luckily, throughout the tasting I started to feel a bit better and was able to enjoy the samplings.

Quinta Sear d'Ordens wine tasting

I did like the festive touches they had around the tasting room, namely their little cork Christmas tree centerpiece (above) and their larger Christmas tree, decorated with paper wine caps.

Quinta Seara d'Ordens Christmas tree

We didn’t linger for long, and were soon back on the road.¬†By this point it was time¬†for lunch, the price of which was included in the tour price. We stopped at a little family-run restaurant at the top of a hill and our guide ordered several dishes for us to all share. And yes, there was more wine involved. Food was traditional Portuguese fare, my favourite being the codfish balls. Although the port wine-soaked cake at the end was pretty amazing too.

Next stop was for the olive oil tasting which I had been looking forward to. What I didn’t realize, was that we would also be getting a tour of an olive oil museum! Now, you know a museum is either brand new, unofficial or personally-owned when the sign outside the door is written in chalk!D'Origem tour

The name of this winery/olive oil producer is D’Origem. It’s home to the quaintest little museum you will probably ever see. We learned the traditional way of making olive oil, which was not only time consuming, but not very practical.

Stone mill for crushing olive fruit

Stone mill for crushing olive fruit

After the olive fruit was crushed through the stone mill, the mashed fruit would be laid out between hemp mats in a screw press to squeeze out the oils.

Hemp mats used for pressing the oil out of the fruit mash

Hemp mats used for pressing the oil out of the fruit mash

After the museum walkthrough it was time for olive oil and wine tastings! This olive oil tasted much different from the stuff we buy at home. But then there’s that whole olive oil conspiracy where they claim much of the olive oil on store shelves isn’t authentic, and can even be other, cheaper oils with dyes added to look like olive oil. This olive oil was definitely the real deal though.

D'Origem olive oil and wine tasting

The tasting room was pretty cool, both in temperature and in decor. There were more artifacts from wine and olive oil production in this room all laid out. The owner was in the process of having a new, bright, sunny tasting room built overlooking the Douro Valley, but I don’t know, I kind of liked this room.

D'Origem tasting room

Our last stop on the tour was at Quinta do Tedo, located in an 18th Century estate. Though to be perfectly honest, at this point we were all wined and ported out! Though we did still manage to thoroughly enjoy the 2011 Vintage Port that we got to try here: it tasted so much of Creme de Cassis (a liqueur made of black currants) that in a blind taste test one might have trouble distinguishing the two!

Quinta do Tedo

As the sun began to set, we piled back into the car for the long drive back to Porto. Thankfully, driving back was much easier on our delicate stomachs, or maybe our driver went a bit slower because of the quickly-approaching darkness and dangerous corners. Either way, no one felt sick on the return journey, (maybe a little sleepy) and we all thoroughly enjoyed this educational excursion through the Douro Valley.

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