Vinho Verde For National Wine Day, A Light, Refreshing White
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May 25th is National Wine Day: a day to try something new. Have you had Vinho Verde lately (pronounced VEEN-yo VAIR-day, Portuguese for green wine, i.e. young wine)? A green wine is one released from three to six months after the grapes are harvested. They may be red, white or rosé, and they are usually consumed soon after bottling. These wines are meant to be enjoyed young, typically within two to three years of the vintage date. Unlike many wines that improve with age, these fresh, vibrant wines will not. The wine doesn’t have a green tint; “green” is an industry term that refers to a wine’s youthful, fresh character. It’s a summer standard—great for the outdoors, from patio to pool to picnic. It’s a perfect sipping wine and apéritif. Just remember that it needs to be served well-chilled, ideally between 45°F-50°F. The crispness and gentle effervescence becomes more pronounced at lower temperatures. > The history of Vinho Verde is below. > The year’s red wine holidays. > The year’s white wine holidays. Vinho Verde comes from the Minho region in northwestern Portugal, a lush, mountainous area known for its abundant rainfall and granite soils. In fact, the Vinho Verde D.O.C. (Controlled Denomination of Origin) is Portugal’s largest wine region (photos #9 and #10). This terroir produces light, crisp wines with naturally high acidity and lower alcohol content—typically ranging from 8.5% to 11.5%, compared to the 12%-15% found in most other wines. The white wines are a pale straw color with bright acidity, subtle fruit flavors, and often a subtle effervescence that’s more of a light tickle on the tongue than the pronounced bubbles you’d find in sparkling wines (some producers do make fully sparkling wines). The slight tickle is called frizzante, and it’s from residual carbon dioxide retained from fermentation. It gives the wine a lively character. The white Vinho Verde wines are made from indigenous Portuguese grape varieties including Alvarinho, Loureiro, Trajadura, Arinto, and Azal. Many producers create blends using several of these grapes. And the prices are great! Entry level wines ($8-$12), which are widely available in the U.S., include brands like Casal Garcia, Gazela, and basic Aveleda bottlings. Despite the low prices, quality is generally reliable since the D.O.C. regulations require standards to be maintained. Mid-range wines ($12-$18) include premium bottlings from established producers like Quinta da Aveleda’s reserve wines, better Broadbent selections, and some single-estate wines. They deliver more complexity and concentration. Premium-range wines ($18-$30) showcase single-varietal Alvarinho wines instead of blends. These wines deliver greater depth, structure, and aging potential—Vinho Verde at its highest level. Look for producers like Anselmo Mendes, and Quinta de Santiago, and Quinta do Soalheiro. Ultra-premium wines ($30-$60) are Alvarinho wines from renowned producers or special vineyards. Often from old vines or exceptional vintages, these bottles are in limited supply. If you see one, grab it and let it age to experience the region’s ability to produce serious contenders that maintain their essential character. It’s easy to think of red Vinho Verde as a new style, but red wines were actually produced in the region long before the whites. In fact, red grapes dominated the region from the beginning of Vinho Verde production. In medieval times, the region’s farmers primarily grew red grape varieties like Borraçal, Espadeiro, and Vinhão. These wines were the everyday table wines for local consumption—light, acidic, and meant to be drunk young with simple meals. The shift toward white Vinho Verde began in the mid-20th century as export markets developed. International consumers had greater interest in crisp white wines, leading many producers to replant their vineyards with white grape varieties. Today, red Vinho Verde is somewhat of a specialty product, readily available within Portugal but limited in export. Brands like Aphros, Aveleda and Quinta da Raza appear sporadically. Red Vinho Verde is lighter than most red wines and not as universally appealing as the white versions. Green and green-style wines from other areas include: Vinho Verde’s crisp acidity and light body make it very food-friendly. Seafood Pairings Vinho Verde is an ideal pairing with fresh, mild varieties like burrata, goat cheese, mozzarella, and ricotta. The wine’s acidity complements the milky flavors and creamy textures without overwhelming their delicate freshness. The origins of wine in the region date to the Roman era, when vineyards were first established in this verdant area between the Minho and Douro rivers. However, the distinctive wine-making style we recognize as Vinho Verde began to emerge during the medieval period. By the 12th century, local farmers had adapted their viticulture to the region’s unique climate and topography, learning to work with the terroir: the granite soil, abundant rainfall, the cool breezes from the Atlantic Ocean, and so forth. The wine’s naturally high acidity and lower alcohol content made it ideal for daily consumption by working people, and wouldn’t impair farm laborers during their workday. (Remember that beer and wine were drunk because water sources were often contaminated.) The 20th century brought significant changes that made improvements in the wine. The Comissão de Viticultura da Região dos Vinhos Verdes was created in 1949 to oversee quality and authenticity. Vinho Verde became a protected designation of origin (denominação de origem controlada, or D.O.C.) in 1984. The wine’s international reputation grew significantly in the latter half of the 20th century, particularly as global wine markets opened to Portuguese exports: |
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