THE ALGARVE – Hotspots and Highlights

A Wine and Travel Week Post-Tour 2025

Part One

For Sara Guerreiro, Product Manager with the Associação Turismo do Algarve/ Algarve Tourism Bureau, this wasn`t the first time she had organised a Tour of the Algarve and I trust it won`t be her last. I am though, now a little concerned for her mental wellbeing following the subsequent three-day trip. Having said that, she`d wisely organised a holiday directly afterwards.

Standing in the Foyer of the Renaissance Lapa Hotel on Wednesday morning, with a massive welcoming smile on her face, a list of names in her hand, and the departure clock ticking, Sara was ready to go. One by one they appeared: a group of four Buyers and two Journalists from six different countries, some faster than others and a situation Sara very soon got used to.

The participants of the Wine and Travel Week 2025 Post-Tour to The Algarve had never met before, were aged between < 30 and > 35 with a diversity of personalities and varying levels of demand. For Sara, a challenge, yet one she mastered with grace.

With spirits high and excitement growing, we reached our first destination, be it a little later in the day than originally planned.

According to the Regional Wine Commission (CVR), the Algarve produced more than 1982 million litres of wine last year, representing a growth of around 20% in comparison to 2023. A reassuring fact for the group: we wouldn`t go thirsty.

WHERE EAGLES LANDED

At the end of the 8th Century, when a boat full of Phoenicians first set foot on Portuguese shores, who would have thought just how large a footprint they would leave behind. The Moors invasion initially resulted in a ban on the consumption of alcohol – for religious reasons I note. They did though, introduce irrigation and new farming methods to the region, which were soon adopted for the culture of vines. Yet it was the Romans who centuries earlier, brought the Amphora, still in use today.

ARVAD, once the name of a Phoenician City-State means Refuge, and is a befitting name for our first winery.

Born in 2016, the ARVAD Estate Winery is located in Estômbar, boasts just 14 hectares of vineyards, but still has plenty of land on which to unfold. Having just returned from Porto herself, Mariana Canelas, responsible for Wine Sales, Export and PR was there to meet us, together with Wine-Tourism Guide, Ricardo Santos.

Initiator and present Owner of the ARVAD project is Lisbon-based businessman Pedro Garcia de Matos. From day one, both the project and the wines have attracted not only attention but already won several accolades.

A variety of vines are cultivated here: 50% red, 50% white. These include the autochthone Negra Mole (seen here with the hand-written label), Alicante Bouschet and Touriga Nacional. Alvarinho and Arinto produce fresh and fruity whites, and international varieties such as Cabernet Sauvignon and Sauvignon Blanc complete their Portfolio.

The Winery`s peaceful location is sited within metres of the Arade River and radiates an air of undisturbed calm. Here, there`s nothing but the sound of the birds in the bushes, and the scent of wild herbs at your feet. Where once Phoenician settlers sought refuge, and Silves in the distance, this was a “just what the doctor ordered" location after a long day of travelling.

The views from the winery are enchanting, particularly at sunset.

A Safari-style Jeep-Tour with Mariana and Ricardo at the wheel(s) introduced us to their current, also their planned tourism-spaces. An exciting new project has just begun, soon to include accommodation for guests. The peaceful riverbank location has its` own tasting room and is available to everyone visiting.

Expansion plans suggest a promising future, with still 30 of the existing 54 hectares yet to be developed. The Mediterranean climate, influenced by the Atlantic Ocean, provides for ideal winegrowing conditions, as does the combination of limestone and clay soil.

Back at the winery, leaving the last rays of sun behind, also quite a cloud of dust, we toddled off to the cellar. A variety of vinification methods, including the use of Amphorae reserved mainly for Negra Mole, enable flexibility and creativity in the cellar. The Amphora – also known in Portugal as Talhas - has been used in winemaking for centuries, enabling a diversity of styles, expression and due to micro-oxidation, beautifully soft tannins.

The ARVAD Show-Room is airy, relaxed and simply furnished- Safari-Style. Here, Mariana and Ricardo served fresh bread and olive oil, a selection of cheese and Olives, and more importantly, some wine. We tasted: ARVAD Rosé 2023, ARVAD White 2023, ARVAD Negra Mole 2023 and ARVAD Touriga Nacional 2021. Our first introduction to Wines of the Algarve was eyeopening and fun. ARVAD set high standards for what was still to come, warm hospitality and fresh, fruity, mineralic wines of complexity.

A big thankyou to you both for having us. For all planning a visit, be sure to check out the ARVAD Boot-Trips. You set sail at the winery, do a round-Trip to Portimão and back, then enjoy a picnic and a wine-tasting at ARVAD`s idyllic riverside spot. If that`s not a grand way to spend an afternoon, I don`t know what is!

GRAND ESCOLHA

The term Grand Escolha often found on a Portuguese quality-wine label, may also be said of Sara`s “Great Choice” of hotel.

The TIVOLI CARVOEIRO ALGARVE RESORT is a 5-Star modern establishment, boasting no less than 6 Restaurants and Bars and is situated on the top of the cliffs overlooking the Atlantic. Breathtaking views, particularly at sunset. Senior Manager, João Roseiro and Rita Germino, Director of Sales were ready to greet us, with an invitation to dinner we couldn`t refuse. Slightly dishevelled after a day of activities, our quick polish-up / turnaround accomplished in record-time.

On entering theONE, now looking (and feeling) considerably more respectable, an animating glass of Algarve sparkling soon washed away all traces of fatigue.

SENSORY JOURNEY

theONE is tastefully furnished, very comfortable, has a relaxed atmosphere and cleverly placed seating. Dining here, you`ll certainly admire the view through the window, by day and by night. With darkness falling, moonlight paints a seascape of incandescent waves, twinkling below: scene-setting for an evening of delight. Our sensory journey had begun.

SAVOIR FAIRE

Meticulously prepared and presented, Bruno Augusto`s competent colleagues source ingredients as locally as possible. The French would call the restaurant`s unique interpretation of traditional dishes - Savoir-Faire; a combination of Know-How and ability, providing a very special dining experience for all who visit.

Our individual Tasting-Menu began with a variety of appetising seafood-delights, followed by Fish Cataplana and rounded off with a delicious assortment of sweet treats.

Translated, Cataplana means Fish Stew, an expression I consider a little demeaning, and one which doesn`t do the kitchen-team justice. This simple slow-steamed dish of fresh herbs, ripe tomatoes, peppers, garlic, seasonal fish (lots of it!) and potatoes, was an aromatic explosion for both nose and palate.

THE PERFECT PAIR

The extensive Wine-List includes both Portuguese and International names, put together by Head-Sommelier Francisco Meira. With Portugal`s own Winemakers producing a diversity of wine-styles, it`s almost as if they have a deal with the chefs. The "Chosen Few " served with our own menu included:

PAXÁ Sauvignon Blanc by Quinta do Outeiro (my personal favourite), Espumante Rosé Reserva Bruto Natural Quê 04 and Branco Grande Escolha by Barranco Longo, and Solos de Granito by Quinta da Aveleda, Minho.

And as no meal would be complete without a dessert, nor a dessert-wine for that matter, here, the Grand Finale.

Award-Winning standards and an attentive and professional approach, make theONE a restaurant experience not to be missed.

The same high values are evident throughout the hotel. The TIVOLI CARVOEIRO ALGARVE RESORT is an outstanding residence and one I look forward to visiting again. After all, I didn`t have time for a dip! Many thanks to the whole Team for having us.

Following a good night`s rest in an impeccably clean and comfortable room, more than sufficient breakfast with fabulous views from both, an early – yet “do-able” start was on the Agenda. Our first stop: Quinta dos Vales Wine Estate in Estômbar.

THE ART OF WINE

“Wine is sold in the region mainly in the summer, during the high season”, says Sara Silva, “therefore, there`s a great demand for fresher wines, such as whites, rosés and sparkling’s, although reds are on the increase”. Summer was still months away, but preparation in full swing, as were our tastebuds. At Quinta dos Vales we met Sara Silva personally, herself Chairman of The Algarve Wine Commission.

MIXING BUSINESS WITH PLEASURE

At first glance, the ART of Winemaking has little in common with the ART of Sculpture. However, both involve skills, precision and the ability to project a desire, an image or a vision into something tangible. Both ARTs have become tactile reality at Quinta dos Vales - visible, perceivable and extremely palatable, as we later found out.

More than an Open-Air Art Exhibition, and so much more than just a winery. At Quinta dos Vales Karl-Heinz Stock, himself a Sculptor, Entrepreneur and the Project`s Initiator, successfully created a Symbiosis of ART & WINE. Larger than life sculptures are everywhere, even in the Wine-Cellar, where our tour began.

WINEMAKER EXPERIENCE

Ever wondered what it would be like to make your own wine but had neither grapes nor know-how? Then Quinta dos Vales should be right up your street. Following a small financial Investment, you`ll not only be proud owner of a vineyard parcel large enough to fill a wine barrel of 225 Litres, but you can even determine which grape variety you grow.

Once harvested, the Vales-Team will guide you through vinification, bottle and if you wish, assist in wine- marketing, should you be daft enough to want to sell.

As if that`s not enough, you might decide it would be great to stay there more often. In this case, whether long- or short-term-thinking, Quinta dos Vales have some attractive property options and in close vicinity to the winery.

WINE ELEMENTS

A combination of essential elements – plenty of sunshine and ideal soil conditions, also bags of experience in vineyard and cellar – are the minimum of requirements for creating great wines. In the first Tasting-Room of the day, Quinta dos Vales presented just that:

DUO: Vinho Rose - Syrah & Touriga Franca, 2023

GRACE: Viognier, 2023

GRACE: Vinho Tinto - Alicante Bouschet, Cabernet Sauvignon, Syrah & Touriga Franca, 2015.

My flight favourite was the Viognier. It`s such a versatile variety, aromatic, with a bouquet of blossom, peach and apricot, sometimes a touch of the exotic, depending on where it is cultivated. I recommend you visit the Homepage yourselves, as there`s a hoard of information on there, including harvest reports, vinification methods, and the Estate` philosophy. Oh, almost forgot, also a great deal of quality wines to discover!

FORWARD THINKING

In 2024, ownership changed hands. Boasting a unique combination of skills and experience themselves, for João Cascão and wife Liz, Shane Leahy and Leonie Corcoran exciting times lie ahead and we`ll be watching from the sidelines. Good luck for the future and a big THANK YOU for having us!

ROADTRIP EXTREMO

At just past 11.00 am it was time to leave, but driver João had strangely disappeared. In his place, two “alternative forms of Transport”. Extremo Ambiente is an Entertainment-Tour-Company operating throughout Portugal, offering customised outings for private individuals and Corporations alike. Their speciality: “Off” Road-Trips.

With the ladies in one and the gents in the other, we found ourselves bouncing around in two open-topped jeeps and on our way to the mountains. The slightly bumpy ride took us through picturesque Algarve countryside and up to the Serra de Monchique (Monchique Mountain Range) with a height of 908 metres. At least that was the plan.

Over rough and rugged eucalyptus-, pine- and cork-tree-lined tracks, also through the odd natural carwash, it was fresh-air and sunshine time. Back on track, we passed a bunch of cyclists arduously making their own way to the top. We might have beaten them too, if it hadn`t of been for a close encounter with the Guarda Nacional Republicana (GNR), forcing us to make a U-Turn before we`d even reached the summit.

Visibly relieved, that the unexpected rendezvous and resulting detour was due to an ongoing Cycle Rally, and not to inappropriate behaviour of their 6 passengers, our two drivers obediently complied.

ALGARVE HONEY & MEDRONHO

Good reason for concern, as we`d just completed a short but powerful tasting at António Maria Nunes Valério in Mata Porcas. Outside António`s premises was a pile of recently harvested cork, an integral part of Portugal’s cultural heritage and one of the country`s leading Industries. Not, however, the reason for our visit.

Entering what can only be described as a very primitive but obviously working Distillery (not meant condescendingly), António described the process of making Medronho, a local brew which tourists often speak of as Firewater.

Aguardente de Medronhos is a Fruit Brandy with an abv (alcohol by volume) of up to 48% and made from the fruit of the native Medronho or Strawberry Tree (Arbutus unedo) which grows wild throughout the region.

Years back, Medronho wasn`t the sort of product you`d find in a supermarket, as unofficially distilled by the locals.

SOPORIFIC

At that time, authorities turned a blind eye and luckily, old traditions die hard. Despite new licensing regulations, which threatened the livelihood of many distillers, today, even “Beverage Manufacturer” António is listed at Dun & Bradstreet!

A Home-Made Honey Tasting followed our Medronho experience, and where I did my first bit of shopping. Unfortunately, and thanks to the “law-abiding” customs-staff at the airport, that shopping bag never left Portuguese soil.

Wildflower honey is gathered by the Apis mellifera bee, a species native to the Iberian Peninsula and the district of Faro. Mel da Serra da Monchique is made from an array of local flowers or flowering herbs, including lavender, heather, eucalyptus, citrus, orange and plum.

The wide spectrum of colours and flavours depend on the season and blossom-type, with autumn-flowering Carob producing dark, almost chocolatey honey, and spring-flowering citrus trees, golden and lemon.

Mel da Serra da Monchique is said to possess natural sedative properties, as may also be said of Medronho!

WHEN IN ROME..

Making room for António `s next arrivals and with not a cyclist in sight, we set off for lunch. Restaurante A Charrette is traditional, it`s homely, almost familiar. Situated high up on the mountainous slopes, this welcoming Portuguese restaurant has understandably excellent reviews, meaty home-cooked food and very good red wine.

As did our next destination: Morgado do Quintão, where we also reunited with driver João.