glossary oF Portuguese
anD teChniCal terMs
ABAFADO (as in vinho abafado): a general term for a fortified wine where the fermentation
has been arrested by the addition of aguardente (q.v.) leaving residual sugar. From
abafar, meaning to choke, smother or stifle.
ADEGA: winery.
ADEGA CO-OPERATIVA: co-operative winery.
AGUE PÉ: (literally ‘foot water’); the name of a local drink made by adding water to bagaço
(q.v.), which is then trodden and fermented for a second time.
AGUARDENTE: brandy. It is also the name of the grape spirit (77% ABV) used to fortify
Port.
ALMUDE: a liquid measure determined by the quantity of Port a man might reasonably be
able to carry on his head: 25.44 litres. Twenty-one almudes make up a pipa (q.v.) or pipe.
ALOIRADO: the Portuguese expression used to signify ‘tawny’ (from the words loira/loura
meaning ‘blonde’ or ‘fair’).
ALTOS: colloquial expression referring to the high plateaux north and south of the Douro
valley.
ARMAZÉM (plural armazéns): warehouse, store or wine lodge.
ARTISTAS: skilled employees on a quinta (q.v.).
AZENHA: the building on a quinta (q.v.), which houses the olive press.
AZULEJOS: panels of decorative tiles, so-called because they are traditionally blue (azul)
and white.
BACALHAU: dried salt cod, a staple dish in the Douro and throughout Portugal.
BAGA (DE SABUGUIRO): elderberry.
BAGACEIRA: marc distilled from the bagaço (q.v.).
BAGAÇO: skins, stalks and pips left over after fermentation and pressing.
BAIXO: low/lower (as in Baixo Corgo: Lower Corgo).
BALÃO (plural balões): literally ‘balloon’; large concrete storage vessel for Port. Also known
colloquially as mamas or ginas (after Gina Lollobrigida) because of their distinctive shape.
BALSEIRO: large upstanding wooden vat used for storing and maturing Port prior to
bottling.
BARCO RABELO: traditional Douro boat used for bringing Port downstream.