Jeropiga is the name given to a traditional alcoholic drink of Portuguese origin that is prepared by adding aguardente to grape must. [1] [2] The addition is made in the beginning of the fermentation process, making it different to another Portuguese traditional drink, the abafado, in which aguardente is added during the fermentation process. [1]
The usual given ratios for the confection of jeropiga are of two parts of must to one part of aguardente or brandy. [3] [4] The must's natural fermentation process is interrupted by the addition of the alcohol. [5] [6]
Jeropiga traditionally accompanies the magosto autumn festivals, [7] celebrated also in northern Spain and Catalonia, where the festival is known as Castanyada. Jeropiga is home-brewed and drunk throughout the year in Trás-os-Montes and the Beira regions in Central Portugal.
Historically, jeropiga has been added to Port wine to increase its sweetness, [8] [9] in a practise that is still applied today to some fortified wines. [5] The historic use of jeropiga mixed with brandy and elderberries as a means of coloring in red wines has also been recorded. [8] Nineteenth-century English writers largely dismissed jeropiga when discussing the port wine trade, with W. H. Bidwell calling it an "adulteration used to bringing up the character of ports". [3] In 1844, the English wine merchant Joseph James Forrester anonymously published A Word or Two on Port Wine, a pamphlet that, among other criticisms made to the wine trade in the Douro region, denounced the use of jeropiga in wine. [10]