From northern Spain, the 556-mile Douro River flows through Portugal to the Atlantic Ocean. The Roquette family, owners of Quinta de Crasto, has cultivated vineyards in the Douro Valley for more than a century. The terrain is composed of flaky schist soils and the climate ranges from blistering hot summers to extremely cold winters. The family restructured its 320 acres of vineyards and upgraded facilities with modern equipment to produce quality table wines and traditional port. A blend of indigenous grapes — 40 percent tinta roriz (called tempranillo in Spain) and 30 percent each touriga nacional and touriga Franca — were hand-picked from 8- to 102-year-old vines. In the cellar, the wine fermented seven days in temperature-controlled stainless steel tanks and matured in steel vats without exposure to oak. In the glass, the fruit-forward wine offers aromas of red berries, minerality, hints of earth and savory spice. On the palate, taste tart plum, blackberry, black cherry, herbal notes and smooth tannins. Open 30 minutes before serving. Pair it with lamb with garlic and rosemary, sausage-stuffed peppers, turkey and andouille gumbo, beef kebabs, smoked pork ribs and lasagna. Buy it at: Philippe's Wine Cellar. Drink it at: La Boca and New York Pizza.