It was previously known as Kékoportó or Oportó. There are two theories as to its origin. One states that it originated in the German-speaking world, while the other claims it has Portuguese origins and only reached Austria in the 18th century.
The variety is also very widespread today in Germany (Pfalz, Württemberg, Rheinhessen), while its area under cultivation is constantly declining in Austria, and it can now be found almost only in Lower Austria (Weinviertel, Thermenregion). It is grown on 960 hectares in Hungary, most of which is located in Villány, where it is still the second most planted variety after Cabernet Sauvignon. There are over 100 hectares of it in the Kunság wine district, whereas it is much less important in other regions. Portugieser is often found in blends and it is popular everywhere for rosé production.
The Kunság wine district produces light, fresh, fruity wines, with soft tannins and fresh red berry fruit, designed for early consumption. Villány Portugieser also has a similar drinking window. It is often released as a "new wine" and sometimes produced using carbonic maceration, thus further emphasising its fruit and primary aromas.
Villány has also created a separate category for Portugieser and Portugieser-dominant blends, under the name "Redy". The name is a pun on the English words red and ready. Portugieser must make up at least 51% of the blend.
It is youthful and fruity with primary aromas and some floral and spicy notes. These are balanced by medium acidity, soft tannins and a light body, making it an easy-drinking wine. These light-bodied, fruity wines are best consumed young as they do not generally stand the test of time.