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Jeropiga liqueur wine, from Lisbon

Today, let’s meet the Portuguese Jeropiga liqueur wine, with some delicious recipes!

Jeropiga is a traditional alcoholic drink in Portugal. This is a sweet liqueur wine prepared by adding brandy to the grape must stop fermentation, making it a sweeter and more alcoholic drink than wine. The addition is made at the beginning of the fermentation process. The usually given ratios of jeropiga are of two parts of must to one part of aguardiente or brandy. The must’s natural fermentation process is interrupted by the addition of alcohol.

Historically, Jeropiga has been added to Port wine to increase its sweetness, in a practice that is still applied today to some fortified wines.

This wine was produced by the Albergaria company which was founded in 1972, in Lisbon. Coming from the selection of grapes and using an ancestral winemaking process.

This clear, brownish deep-gold-colored liqueur wine presents floral and dried fruit aromas on the nose.

On the palate, it has a smooth texture with mixed citrus, orange peel and nutty flavors, sweetened with intense honey and raisin notes. The aromas are balancing the sensations of freshness and sweetness. A good combination of wood and wine. Persistent, sweet aftertaste.

The alcohol content is 15,5%.

Consume this liqueur wine at 16 °C of temperature before the meal as an aperitif. Or fresh, slightly chilled for 10-12 °C to help digestive.

Jeropiga traditionally accompanies the autumn festivals.

Typically pairing well with chestnuts at St. Martins days or ideal for any cakes, sweets, desserts, even with chocolate mousse.

A perfect drink to warm up the cold and long winter evenings.



How to prepare the chestnuts?

Preheat the oven to 200º C.

With a sharp knife, cut the chestnuts and soak them in water for 10 minutes.

In an oven tray, arrange the chestnuts in a single layer, sprinkling them with 1 tablespoon of coarse salt.

Place the chestnuts in the oven for 30 minutes or until the skins open.



Jeropiga Citrus cocktail


  • 3cl Jeropiga
  • 3 tablespoons of lemon juice
  • Mint
  • Sparkling water
  • Crushed ice to taste

Photo credit: Albergaria


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