Port Wines and Portuguese wines  : direct sales

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    Casa Vieira de Sousa has been enriched by welcoming the young generation, represented in here by Luísa. Knowledgeable and competent, she serves us this Tawny as only the largest and oldest houses can afford to present such a rich Tawny wine.The prestigious Port wines that have slept for generations in the large and rich cellars of the manor are not strangers to this fact.

    Porto Tawny is a blend of different lots aged 5 to 10 years old that seduces with a beautiful ruby ​​color with orange reflections. Its very pretty nose is marked by dried fruits and plum on spicy notes. In the mouth it is very elegant with a nice balance between sugar and tannins. Its finish is fresh and fruity with great length.

    A solid Tawny presenting great finesse and elegance.
    €11.25 / month

    + shipping 10€ / month

  • Red Wine Dorna Velha Douro 2017

    This wine is the result of a unique combination of an old family in Douro, pretty properties with a privileged location at the level of the best in Douro, and the desire to do well, perfectionism

    Its wines can only be recommended by the selection committee of Portovintage.com.

    This wine presents itself with a pretty intense ruby color, its aroma is very elegant with floral and citrus notes. On the palate it is fresh and tasty with fine and elegant tannins.

    A very elegant wine with personality to discover

    €20.83 / month

    + shipping 10€ / month

  • Cultural Red Wine 2015

    Luisa and Artur Ferro are a couple passionate about their land: Estremoz, Alentejo. She is a teacher with a very fine spirit, he is a farmer and entrepreneur, decided to plant a vineyard on their small property: they wanted his dream to come true: to have a wine born on his property.

    Not only have they succeeded as they also have every reason for pride because its wine is excellent.

    Concentrated ruby red color. On the nose the aromas are intense, of red fruits, green pepper and spices. This wine has great amplitude on the palate, with good acidity and expressive tannins that support the fruit. Long and fresh finish with a return of fruit and pepper.

    A very pleasant, rich and fruity wine.

    €17.42 / month

    + shipping 10€ / month


    This wine is the result of a unique combination of an old family in Douro, pretty properties with a privileged location at the level of the best in Douro, and the desire to do well, perfectionism

    Its wines can only be recommended by the selection committee of Portovintage.com. This wine surprises us with an intense violet color, and very discreet floral aromas with spices.

    On the palate, it is very concentrated and well balanced. Ripe fruit well integrated into the wood although the aromas are light. Soft tannins and a long finish.

    Very elegant and discreet wine with the grape variety very present

    €20.83 / month

    + shipping 10€ / month

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  • Selection Discovery

    Wines of an unbeatable quality/price. To find the flavors of Portugal and to make travel your relatives and friends.

    Box 2 different wines each month
    €26.90 / month

    + shipping 10€ / month

  • Selection Premium

    An invitation to the best wines of Portugal producers. To enrich your cellar and share real moments of pleasure.

    Box 2 different wines each month
    €37.50 / month

    + shipping 10€ / month

  • Selection Pleasure

    3 bottles of the DISCOVERY selection + 3 bottles of the PREMIUM selection. The ideal solution to fill your cellar with very good wines at the best price.

    3 bottles of 2 portuguese wines each month
    €82.00 / month

    + shipping 10€ / month

Committee recommendations

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The hotel restaurant "Tante Yvonne" in Quincieux near Lyon

Bernard CHEMARIN, a lover of Port wines, has made a recipe for a guinea fowl with Port. His mastery of cooking poultry (Aunt Yvonne's chicken with morels is very famous!) has led him to combine the delicacy of the young guinea fowl's flesh with the fruity structure of the Port.

The restaurant TANTE YVONNE is very close to Lyon and Villefranche sur Saône, ideally located between Beaujolais and Monts d'Or in the Saône valley. In this beautiful residence caressed by the patina of time, 3 generations of cooks have succeeded each other to offer you the best and the sweetest way of life....


pintadeau-au-porto-supremes-plate bernard-chemarin


Recipe made with a Quinta de S. José Porto Vintage 2016



Ingredients :

  • 4 guinea fowl supremes (fillet with fin)
  • 100g of butter
  • ½ onion
  • 1 tomato
  • 2 shallots
  • 1 carrot
  • Herbs of Provence,
  • a laurel leaf
  • ½ litre of homemade veal stock
  • 100g mushrooms
  • 80g of bell onions
  • 70g of bacon
  • ¼ of a litre of good Port (here a Quinta St José Vintage Port 2016)
ingredients-recipe-pintadeau-au-porto-bernard-chemarin-tante-yvonne-lyon  ingredients-pintadeau-fond-de-veau-carotes-herbs-porto


  Difficulty of the recipe: easy  

Realization of the recipe:

In a sautoir melt the butter and add the shallots cut in half.



Season the 4 guinea fowl supremes before cooking. Never attack the meat: cook it over a low heat to prevent it from shrinking. Start on the skin side to gently brown the pieces in a hazelnut butter.



make-return fire-sweet


Meanwhile start preparing the filling: To make a slightly peasant dish, do not filter the filling at the end but serve it all.

  • Cut the carrot in 4 and then into small cubes
  • Add the chopped onion
  • Then the tomato cut into cubes
Cut the carrot into 4, then into small cubes. 




Once the guinea fowls are golden, deglaze them with a drop of cognac and set them aside.

One time the shingles-golden ice-cream with a dash of cognac  book the clothesline


Add the filling to the saltire used for the guinea fowls Let it brown for 2 minutes, stirring, then add the bacon

Let it come back-2 minutes by stirring-and then add the bacon.


Add ¼ of a litre of Port and let it burn a little if necessary to remove some of the alcohol. Do not reduce too much and add the veal juice

Add-a-quarter-litre-of-Porto  and let it burn a little bit.


Add the Provence herbs, bay leaf and then the guinea fowl supremes as soon as it starts to boil. Sprinkle them copiously and cover for 10 to 12 minutes (so that the cooking is done at 85° C) It is also possible to braise the guinea fowl supremes in the oven gently at 140° C

Ajouter-les-herbes-de-Provence-la-feuille-de-laurier-puis-les-supremes-de-pintadeau  Les-arroser-copieusement


After 12 minutes, remove the guinea fowls and check the cooking.


Make the sauce

The sauce will be bound in two ways. Strain the sauce through a sieve and set the vegetables aside Add 30g of roux (prepared with 15g of butter and 15g of flour) to thicken the sauce. Mix well and add 20g of potato starch to keep the sauce shiny. The main part of the binding will be done by cooking The flavours go up Add a touch of sherry vinegar to add a little pep to the sauce. Iron the sauce in a sieve Add the onions and mushrooms











For training:

Place the garnish and then the guinea fowl supreme, put some baby onions on top and drizzle with the sauce and decorate.  






A big thank you to Chef Bernard Chemarin for his welcome, his availability and his know-how!


Port wine has between 16 ° and 20 ° alcohol but do you know why?

The vinification of Port wines starts like that of traditional wines but the fermentation stops halfway when we add brandy.

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What are the different Port wines?

In the beginning there were the Ruby and the Tawny then appeared the 10 years, the 40 years, the Reserve, the Late Bottled Vintage, the Vintage... All the Port wines are vinified in the same way. What differentiates them is the duration of their breeding.

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How to serve a Porto wine?

The red-type Port wines of the Ruby family (Ruby, Ruby Reserve, Late Bottled Vintage, Vintage) respond to a wide variety of consumer opportunities.

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