Tinta Cao

Tinta Cao is a Portuguese red wine variety formerly used as part of the blend in Port, but some producers are using the variety for dry red table wine. The origin of this variety is the regions of Dao and the Douro in Northern Portugal.

Tinto Cao is known for the intense colour and aromas capable of ageing, this is why it is particularly favoured as a component of vintage Port. The food pairing that are most suitable for this grape are braised pork chops with crispy sage if the wine is dry, chocolate and cherry tart, blue or Stilton cheese if fortified.