The Algarve's wine tradition predates Roman settlement, yet Lagos itself remained a fishing port for centuries while inland estates cultivated Mediterranean varietals in schist and limestone soil. Only in the late twentieth century did the denomination system formalize regional production, and only in the past decade have Lagos-based operators woven vineyard visits into half-day culinary circuits that pair estate tastings with coastal cuisine. The shift reflects a broader pivot: where package tourism once ignored the hinterland, today's visitors seek the terroir behind the plate. A Lagos food and wine tour typically bridges two ecosystems. Morning departures travel fifteen to thirty kilometers inland, reaching estates near Silves or Portimão where indigenous grapes—Negra Mole, Crato Branco, Arinto—thrive in microclimates too arid for the Atlantic varieties grown farther north. These vineyards occupy terraced hillsides that rise abruptly from the coastal plain, and many retain the azulejo-tiled cellars and cooper's workshops that defined nineteenth-century Algarvian viticulture. Tastings unfold in barrel rooms or beneath pergolas, often accompanied by queijo de Azeitão, presunto, and olives cured in the local method with lemon and coriander seed. The format is unhurried: four to six wines, twenty minutes per flight, with estate managers narrating soil composition and harvest dates in granular detail. The culinary half anchors the experience in Lagos proper or in fishing villages along the western shore. Menus lean on line-caught fish—red mullet, sea bream, octopus—grilled over charcoal and dressed with olive oil from the Monchique cooperative. Cataplana, the hinged copper pot that doubles as serving vessel, appears on most itineraries, filled with clams, chorizo, and saffron-stained rice. Some operators incorporate live fado performance aboard traditional sailboats, threading music and gastronomy into a single three-hour passage along the Ponta da Piedade cliffs. Others conclude at rooftop tascas in the old town, where petiscos—small plates of alheira sausage, salt cod fritters, and marinated lupini beans—arrive in waves designed for sharing. The logistical model favors small groups, rarely exceeding twelve participants, and most tours include round-trip transfers from Lagos hotels or a central meeting point near the marina. Operators source ingredients the morning of each departure, a practice that tethers menus to daily catch and seasonal harvest but occasionally forces last-minute substitutions. The Algarve wine tour circuit operates year-round, though summer heat compresses tasting schedules into morning and late-afternoon windows. Spring and autumn offer the longest daylight and the mildest vineyard conditions, while winter brings reduced frequency but also lower pricing and quieter estates.