Vinho Verde, with its average alcoholic content, is characterized by the fruity aromas and vivacious flavor that makes it light and refreshing.

White Vinho Verde is a wine with a unique aromatic flavor, and ideal to accompany salads, shellfish, fish, white meat, and oriental cuisine. The perfect marriage for a casserole of clams, mussels gratin, dressed crab, salad of fresh mushroom with courgette and prawn, smoked salmon, turbot grilled bream, monkfish steaks, baked bass, roast octopus, breast of duck, wild hare, and pheasant, among many other dishes. Cold platters and desserts are best with sweeter white Vinho Verde. There is a recent trend towards the White Vinho Verde as an aperitif, since it is light and fresh, and has a quite low alcohol content and a balanced acidity.

The reds are full-bodied, great as an accompaniment for the regional Minho cuisine. Lamprey rice, salt cod with “migas,” kid roasted on a bay skewer, lamb steaks, “Cozido a Portuguesa,” “Papas de Sarrabulho,” Rojões a Moda do Minho,” “Tripe a la Porto,” and others. Sparkling Vinho Verde is also recommended to accompany these dishes.

source: http://www.journalinquirer.com/living/food_day/portugal-s-gastronomy-and-vinho-verde/article_b9b7b4da-1014-11e3-9e5f-0019bb2963f4.html