An Australian Gem - Verdelho
By Toni Paterson - Master of Wine
March 14, 2011
Verdelho is one of Australia's niche white wine varieties. Its flavoursome palate and full-bodied nature makes it a good alternative to the market-dominant Chardonnay. Although usually sold as a straight varietal, it also blends well with Chardonnay and Semillon.
Verdelho is native to Portugal. Although grown on the mainland, it is most recognised for its vinification into fortified wine on the island of Madeira, producing a medium-dry style with high acidity, high alcohol and a citrus tang. This is how the world knew Verdelho, until Australia adopted the variety and produced a unique style of table wine.
The production of Verdelho varies from winery to winery. Some producers use barrel fermentation and/or ageing to add creaminess and structure to the palate whilst others prefer a more fruit-driven style. Some styles are slightly sweet, adding to the generosity of flavour and balancing the inherent acidity. In all styles, care must be taken to avoid an alcohol 'hotness' and a phenolic coarseness, which can sometimes occur when the variety is allowed to get very ripe.
Most Australian Verdelhos are best consumed within two years of vintage. Some styles improve with short-term bottle age however this is winery specific rather than the norm. Perhaps the best thing about Verdelho is that it is reasonably priced, with most selling for $10 to $20 per bottle.
Foods to partner Verdelho include seafood and light meats such as chicken, pork and veal. The spicy styles go well with pesto and roasted vegetables whereas the sweeter styles work well with Asian influenced dishes.
So if you are looking for a flavoursome, everyday drinking wine that goes well with food, look no further than Verdelho.
Try Molly Dooker "The Violinist" Verdelho at Cool Springs Wine & Spirits for $26.99.
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