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We've seen this drawback in other regions like Champagne where they can (and are allowed to) make still Champagne wines but won't because the bubbly business is so juicy without effort.
Same thing in Douro, making plain white or red wines was an uphill battle, especially when the trade is dominated by the négoce, but with 250 indigenous varieties complanted on a 40 000-hectare surface, the region couldn't but bring their regular wines back on the front seat.
This wasn't easy, many producers were comfortable with the almost-guaranteed cash flow from Port and considered making regular wine was risky, possibly [my suggestion] because without the residual sugar and brandy they were not confident in the sound quality of their base wines.
But this is changing thanks to opinionated people like for example Dirk Niepoort.
After organising his own parties, Mike Thompson offered him a dj set at the legendary Cherry Moon in Lokeren. Meantime, Neon was also doing his thing on the radio.
He had his own show broadcasting every night on C-dance Ghent.
There were no fixed rules on how to make this in the beginning, but the growing success of Port wine in England and the growing threat of fraud led to the creation of basically the first Appellation rules for a wine production : Sebastião José de Carvalho e Melo, Marquis of Pombal set up the first appellation rules in Europe, this was september 10th 1756 (the 1st in France were in 1855 in Bordeaux) regarding where the grapes could be grown and how the winemaking and fortifying stage could proceed.
Soon enough they boosted many local parties and clubs.
In December 2006 Philip started his own record label Faith Music with releases from Pole Folder, Oliver Moldan, Art-B, Miquell Santos, Mastino, Dava Di Toma, etc.
And featuring remixes from Jim Rivers, Glenn Morrison, Guy J, Oliver Moldan, etc.
Special accords allowed English traders and merchants to setlle in Viana do Castello from where they could both look for wine and ship them.
The problem is many of these wines were made in the upper Douro, a remote region, and in order to make the wines still drinkable after a long journey to the merchants warehouses in Viana do Castello and then in sailboats to England, the Douro wines were often blended with brandy.