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Used to make fortified wines in Portugal and Spain, boal (also referred to as bual) is most commonly associated with bottles of Madeira. Boal is typically consumed as a full-bodied dessert or after-dinner wine.
Both white and red grapes can be considered boal. Among the most widely recognized is bual branco, though its plantings have decreased and it is now a rare find. Other grape varieties falling under the Boal category are boal bagudo, boal barreiro, boal ratinho, and boal espinho.
Sipping boal is a step back into history, as most plantings were made during the 18th and 19th centuries. Few plantings have taken place during the 21st century. Boal food pairings are enticing, as the wine matches well with spicy, powerful foods such as smoked or charred meats.
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