When the Romans arrived in Portugal around years ago, people were already making fermented drinks. Wine in Portugal is part of daily life, and many families have a small plot of land where they grow grapes alongside vegetables and citrus trees. But the traditional style of grape-growing is in place in small towns all over Portugal. The red Vinho Verdes are difficult to find abroad, but if you travel to Portugal be sure to try them. Many of the Vinho Verde wines out there have a light fizz that can be extremely refreshing.
Originally, this occurred when carbon dioxide, which is a natural byproduct of fermentation, was trapped alongside the freshly fermented wine during bottling. But these days, winemakers add it through a boost of carbon dioxide, because they know that drinkers abroad have come to associate Vinho Verde with light bubbles.
Most Vinho Verde is a blend of white grapes, all indigenous to Portugal, but there are two predominant grapes that winemakers are starting to see as more interesting than the others: Alvarinho and Loureiro.
You may be familiar with Albarinho, a different spelling but essentially still the same grape, from northern Spain. In Spain, Albarinho tends to be somewhat rounder and softer than its Portuguese counterpart. That said, Vinho Verde has so much more to offer. Whilst it is true that a few wines have a slightly green hue, the name comes from the landscape. Winemaking history is everywhere: the Romans settled here, planting the first vines, and the DO itself is more than a hundred years old.
Famed for its blends, the region has more recently produced some interesting single varietal wines, for which there is now a fashion. Granitic soils dominate the nine sub-regions, each subtly different with most specialising in a specific variety. Organic winemaking is limited in Vinho Verde, due to the significant amount of rainfall, at mm per year.
All that moisture also means that vigour is a constant challenge, with the region now moving from its traditional pergolas to more conventional vine training systems. With the approachability and charm of a rabid vineyard dog, it produces a dark, tart, highly acidic, bitter fruit bomb, which sharply divided opinion.
Bizarrely, I rather liked it, finding it invigorating and rather exciting. Others looked ready to cry. What did you think? Share your reviews and opinions by leaving a comment below. Written by James Cave. Anyhow i truly LOVE vinho verde currently drinking a glass and thanks to the author for sharing was really interesting to read.
I found an excellent brunch style cafe in Porto that provided my first taste of sardines and also a Vinho Verde Linha 22 … I was curious mostly about the wine and found your information very insightful. I would recommend the cafe and your web page to travellers! I had never had this wine but some friends left 2 bottles for us at our vacation home in Florida.
They had recently visited Portugal. We really enjoyed it. And you are right. One bottle we favored over the other. So nice to add another varietal to our palates!! Thanks for the article it was very informative. Found your site now as me and my husband are on our way to Ponte de Lima to explore the Vinho Verdes.
Anyhow i truly LOVE vinho verde currently drinking a glass and thanks to the author for sharing was really interesting to read Reply.
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