Cerceal

Cerceal is a white grape variety that is grown primarily in the Portuguese regions of Douro and Dão. It is used in the production of both white and sparkling wines. The grape is known for its high acidity and ability to maintain its freshness even in warmer climates.

History

The origins of Cerceal are not well documented, but it is believed to have been grown in Portugal for several centuries. The grape is often confused with the Sercial grape from Madeira, but DNA testing has confirmed that they are distinct varieties.

Viticulture

Cerceal is a late-ripening grape that requires a long growing season to fully develop its flavors. It is resistant to many common vine diseases, making it a reliable choice for growers. The grape is typically grown in high-altitude vineyards, where the cooler temperatures help to maintain its natural acidity.

Wine Production

Cerceal is used in the production of a variety of wines. It is often blended with other Portuguese grape varieties, such as Arinto and Bical, to create complex, full-bodied white wines. The grape's high acidity also makes it suitable for the production of sparkling wines.

Taste Profile

Wines made from Cerceal are typically light-bodied with high acidity. They often have flavors of green apple, lemon, and mineral, with a crisp, refreshing finish. These wines are typically best consumed young, while their acidity and fruit flavors are at their peak.

Food Pairing

Due to its high acidity and light body, Cerceal wines pair well with a variety of foods. They are particularly well-suited to seafood dishes, such as grilled fish or shrimp, as well as lighter poultry dishes. The wines' crisp acidity can also balance out richer, cream-based sauces.

See Also

• List of Portuguese grape varieties
• Portuguese wine
• Viticulture in Portugal