The Douro valley is mostly known for producing Port. Yet prior to the 17th century and English enthusiasm for the region's wines, the only wines made here were still wines. Obscured under the shadow of the prestigious Port wine, Douro wines were only awarded a DOC in 1982. Up until that time, the region's wines were locally-consumed table wines. Recognition of Douro's still wines can be attributed to local farmers who called on the expertise of Bordeaux oenologist Emile Peynaud in the 1950s. Since then, the prestige of the region's wines has continued to rise. Today, Douro's dry red wines have been awarded the stamp of approval. Although they were unable to resist the whims of passing fashions and fads and once gave in to the style for wine jelly, stewed with added extracted ingredients and extravagant growing techniques, the best wine makers came back to their roots to focus on delicate, elegant and forthright wines.