Vinho Verde 3

There had been a stylistic shift due to a move towards varietal wines made with Alvarinho or Loureiro, which are higher in alcohol, drier, as well as “more complex” – and driving such change for a region best known for its spritzy, off-dry, high acid and low alcohol blends is a change in vineyard location and management.

Growers are moving away from the old pergola trellis system to wire-trained vines planted on the region’s slopes rather than valley floors as knowledge and technology improves. Changes have boosted sales of Vinho Verde is recent years, but this move is changing the landscape as more land is being used for vines as the slopes disappear. EU grants are now being used to protect the old-style pergola vines and the traditional spritzed style.

All over Portugal, seafood is the dominant cuisine, particularly the meaty white fish bacalao (cod/cob). One of the most typical regional dishes is creamy rice with hunks of cod or monkfish, or shrimp. White Vinho Verde is high in acidity, which makes it ideal for pairing with all forms of seafood; pork and potato dishes are also quite common. Vinho Verde of all styles is great by itself, but if you are looking for an affordable white wine that’s delicious with light foods, especially fish or seafood, you’ll have a perfect pairing with this crisp, bright, easy drinking wine that’s instantly recognised by the traditional, fluted bottle.