Portugal Under the Skin: Where the Atlantic Is Sipped and Wine Is Remembered

When you blend the Atlantic and the Mediterranean, sea and land, sun and powerful ocean rains, along with the customs and everyday life of the Iberian Peninsula, you get a formula for pure enjoyment. Portugal — a seafaring nation with a rich history, deep-rooted traditions, and a proud people — is a true revelation for most visitors experiencing this part of the world for the first time. For travelers from the Balkans, especially so.

The first feeling — “it feels like home” — stayed with me until the very end of the journey.

An orange tree at the entrance of the estate owned by Arthur Faria Carvalho was already ripe, while the colors of this four-century-old property remained intense even in December. Just like the aromas, which would soon be revealed as the essence of honest countryside cuisine and wine.

Wine Comes First

If you find yourself in the small village of Caldas das Taipas, nestled between Braga and Guimarães, welcoming hosts will introduce you not only to an estate founded in 1720, but also to a long-standing winemaking tradition. Before you know it, you’re seated at a table set within a dreamy late–medieval atmosphere.

As the fire crackles in the fireplace, you can play billiards, listen to vinyl records, or flip through original National Geographic books dating back to the late 1940s.

“People can stay overnight here, but most come to taste the wine. Last year, we had nearly 3,000 wine tourists — not overnight guests — and another 350 guests throughout the season. We sell 80 percent of our wine directly to visitors, which is remarkable. Some is also sold to local taverns.

We produce red Vinho Verde, Alicante Bouschet — a variety originating from the south of France and typically grown in southern Portugal — but I planted it here to create variations. We also make a Syrah, an international grape we use to produce a beautifully ‘floating’ rosé,”

Arthur told us enthusiastically.

And yet, everything was far richer, deeper, and more intense than words could convey.

The photos say it all — from the table setting to crystal glasses, especially those deep Bordeaux-red ones. A four-wine tasting sequence, where the dessert wine paired perfectly with lunch, revealed why this farm-based wine tourism estate is considered one of the finest in the north of the country.

People Who Blend Business with Pleasure

Aleksandar Kamel and Hugo Marcos from the International Committee of Tourism Film Festivals (CIFFT) deserve most of the credit for bringing together nearly 100 travel enthusiasts, tourism film producers, and journalists to experience the charm of Portugal.

By organizing the 37th CIFFT Awards Ceremony, they continued a tradition that connects nations, cultures, and the creative industry. CIFFT Director Aleksandar Kamel also hinted at exciting surprises — including the possibility of next year’s awards taking place in Morocco.

“We hosted an incredible event. My team did an outstanding job in a beautiful city, with great support from the mayor and his team. It’s always impressive to see happy faces — both from those producing the films and from clients commissioning them. The years ahead will be challenging; we’re constantly looking for improvements. It’s difficult, because the bar is raised every single time,”

Kamel emphasized.

‘Must Taste It’ Portuguese Cuisine

For lovers of spoon-and-fork comfort food, Portugal is a genuine gem. You simply must try cod — baked, stewed, served with sauces or boiled — its depth of flavor is impressive, even for Balkan palates.

Another dish that truly captivates is arroz de tamboril, a monkfish and shrimp rice dish bursting with character.

Be mindful of portions when it comes to beef: Portuguese beef is robust and intensely flavored. It is usually slow-cooked, stewed for hours, simmered in wine, or prepared in rich sauces. I must admit, however, that the famed Francesinha sandwich didn’t win me over — the meat and flavor combination felt overwhelming, and the sauce, more like a soup engulfing the sandwich, didn’t quite resonate with me.

That said, sausages, pork-based specialties, chicken in sauce at the aforementioned countryside estate, and extraordinary seafood are absolutely finger-licking good.

For those who prefer desserts without chocolate, pastel de nata presents a delicious challenge — small pastry shells filled with silky custard made of sugar and egg yolks. Personally, I was more taken with folhado de pera, a delicate puff pastry filled with pear, cream, and served with ice cream — a perfect sweet finale.