The Master’s programme in International Wine Marketing at Burgenland University of Applied Sciences combines in-depth marketing knowledge with practical expertise in the wine industry. The aim of this year’s November field trip to Porto was to take the students right to the heart of the port wine tradition and give them a first-hand insight into the interplay between history, culture and the modern wine industry.

With Porto as their starting point and the Douro Valley as the setting, the participants were able to experience just how closely port wine is linked to its origins and the region’s historical development. On this programme, knowledge is not merely taught in theory, but brought to life through experiences at the very heart of wine history.

Porto, Portugal’s second-largest city, is the cultural and historical centre of port wine. With its impressive old town, narrow streets and views of the Douro, it combines tradition and modernity in a unique way. For centuries, the River Douro has been the region’s lifeblood – transporting the famous wines from the steep vineyards of the Douro Valley to the cellars in Vila Nova de Gaia. Today, Porto is synonymous not only with world-class wines but also with a vibrant urban lifestyle.

Day 1: Starting in Porto

The first day began with a specialist lecture at the Universidade do Porto’s Faculty of Economics, which focused on wine tourism and its significance for the regional economy. Particularly exciting was the visit to Dirk Niepoort, a visionary port wine producer who is shaping the industry with creative approaches and innovative ideas. Here, the students tasted rare wines aged for over 100 years and sampled Portuguese wine-and-fish pairings.

The tour concluded with a visit to the ‘World of Wine’ – an interactive museum that not only explores the history of wine but also highlights its significance for the culture and identity of Porto.

Day 2: Production and Tradition

The second day was entirely devoted to the artisanal and traditional aspects of the wine industry. A highlight was the visit to MA Silva, a leading cork manufacturer. Here, the students gained an insight into the production of bottle corks and their crucial importance for the quality and storage of wine. Portugal accounts for around 50 per cent of global cork demand and is heavily influenced by this sector.

The tour then continued to the Ferreira Port Wine Cellars, one of the oldest and most renowned port wine houses. Shaped by the visionary matriarch Dona Antónia Adelaide Ferreira, this company had a decisive influence on the development of the port wine industry in the 19th century. The day was rounded off with a visit to Pocas, an independent family-run business that has been producing port and Douro wines since 1918. Here, too, the focus is on indigenous grape varieties such as Touriga Nacional and Tinta Roriz, which, combined with modern winemaking techniques, are crafted into wines with strong character and a distinct sense of terroir.

Day 3: Discovering the Douro Valley

On the third day, the trip took us to the Douro Valley, one of the world’s most spectacular wine regions. The students visited Quinta do Seixo (Sandeman), where they not only gained an insight into the production processes of a leading wine producer, but were also able to enjoy the breathtaking panoramic views of the terraced vineyards.

The highlight of the trip was a visit to Quinta da Furada, an estate whose high-quality wines, olive oils and honey products capture the essence of the region’s terroir. Here, tradition, nature and innovation blend harmoniously. On the flatbed of a winery lorry specially converted for the excursion, programme director Marcus Wieschhoff drove with his students past cork, fig and orange trees through the steep slopes of the vineyard biotope. The students tasted port wines at all stages of development to experience the ageing process step by step through their senses. Also on the programme was the ‘Furada Late Harvest’, a late-harvest dessert wine made from the indigenous Boal do Douro (Sémillon) grape variety. The grapes, affected by noble rot (Botrytis), lend this wine a special complexity with aromas of peach, fig, apricot and apple, complemented by a delicate acidity and notes of honey and plum.

The field trip to Porto and the Douro Valley offered students on the Master’s programme in International Wine Marketing unique insights into the world of port wine and the region’s long-established wine industry.

Guest contribution: Schultis, Phil-Dominik

Student on the Master’s programme in International Wine Marketing