2010 Aphros Silenus Vinhao Portugal

Wine Review: 2010 Aphros Silenus Vinhao Portugal

What a pleasant surprise it was to taste this wine. Aphros Silenus Vinhao Portugal is the sleeper hit of 2014 wine discoveries for me. A better example of red wine currently produced from this region would be hard to find. No, really; actually seeing a red from the Vinho Verde region is pretty rare outside of Portugal. 

This wine is 100% Vinhao, a grape known for producing firm, slightly acidic wines that can be exciting to experience. Aromas are subtle anise, red and black fruit with a whiff of well-tanned leather. The intrigue of this wine comes from the fullness of flavor, integration of acidity and overall palate pleasing qualities.There is an underlying smokiness not usually associated with youthful wines.

If your palate has become jaded by so many predictable formula wines, seek this one out and be prepared to get excited. Any goat, lamb, veal or beef dishes, served with tomato-based sauces will be a good match, as would well-aged sheep’s milk cheeses or dried figs and roasted nuts.

Rating: Excellent (90) | $40 | 13.0% ABV

Aphros Silenus


About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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