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{ SOMMjournal.com } 85 particles eventually settle on the bottom of the talha after one to two weeks, and the juice is traditionally left in contact with them for several more weeks. Given the porous nature of the vessels and additional oxygenation, the wine develops nuanced avor proles that are harder to achieve with other containers. The wine can be served directly from the amphorae through a spout or racked and bottled, but some modern wineries use the vessels solely for fermentation and aging before transferring the wine to stainless-steel tanks or straight to the bot - tling process. Evading Stereotype While talhas play a signicant role in Alentejo's winemaking history, they hardly dene it. Modern winemaking has rmly taken hold in the area as Alentejo distin- guishes itself as the most signicant Por- tuguese region for domestic and export wine production. It can be difcult to discuss Alentejo in a general sense, as the sheer variety of grapes, terroir, and winemaking techniques help this region evade stereotype. A range of soils, including schist, granite, marble, limestone, and clay, are all common throughout the region. The Alentejo DOP consists of eight distinct subzones at varying elevations: Moura, Granja-Amareleja, Évora, Vidigueira, Reguengos, Redondo, Borba, and Por - talegre. Évora may be the best known, but two areas worthy of special acclaim are Vidigueira and Portalegre. The latter, with its focus on red wine, is situated on the cooler granite slopes of the Serra de São Mamede mountains in the northernmost part of the region. Portalegre vineyards—at alti - tudes as high as 2,000 feet above sea level and with soil proles comprising granite, schist, and quartz—endure scorch- ing, dry summers and cold, brutal winters, producing wines deeply inuenced by the extreme climate. Common red grape varieties in Portalegre include Aragonez, Trincadeira, and Alicante Bouschet, while producer Adega Mayor distinguishes itself as a must-see destination. With its maritime inuence, the Vidigueira subregion produces aromatic whites with strong tropical avors. The co - operative there places great emphasis on its eponymous grape, also known as Antão Vaz. Cortes de Cima, Herdade do Rocim, and Herdade do Sobroso stand out as the premier local producers. Within the Alentejo DOP, red grapes authorized for winemaking include Alfrocheiro Preto, Alicante Bouschet, Aragonez (Tinta Roriz), Cabernet Sauvi - gnon, Castelão (Periquita), Syrah, Touriga Nacional, and Trincadeira (Tinta Amarela). Meanwhile, Antão Vaz, Arinto (Pedernã), Fernão-Pires (Maria Gomes), Manteúdo, Perrum, Rabo de de Ovelha, Tamarez, and Trincadeira das Pratas spawn the majority of white wine produced there. In terms of pairing these wines with local cuisine, Alentejo's vast array of culi - nary options, including local delights like pata negra and freshly caught sh, ranks among the best in Europe. The gastro- nomic culture in Alentejo is not unlike the winemaking: a blend of historical tradition and modern innovation for every taste and price point. Upscale cuisine at Dom Joaquim, Origens, and Degust'Ar can be found alongside tiny, local, and experiential establishments like Botequim da Mouraria and Restaurante O Templo. Alentejo is one of Master Sommelier Evan Goldstein's go-to Portuguese regions. "The Alentejo is a metaphor for every - thing right concerning modern Portuguese wine—exciting indigenous grapes, delicious blends, a region utilizing both contemporary and traditional techniques, and bottles that are extraordinarily food-friendly." While France, Spain, and Italy domi - nate the conversation when it comes to European wine, sommeliers who seek out Alentejo wines for their programs will directly benet from the storied history of winemaking that makes this region so special. Castelo de Valongo is located in the Alentejo subregion of Redondo.