Last weeks Yakitori dinner was brilliant. With chickens skins and peri peri shrimp I supplied the 2016 Anselmo Mendes Alvarinho Vinho Verde Muros Antigos which was very nicely evolved.
The wine became a lot richer as it aired. Some spritz and aromatics of citrus, floral and salty. Medium body, some ripeness. Lemon citrus fruits, apple, one thought grapefruit. A fresh zippy and crisp Alvarinho. Very well received by the 7 attendees.
Most Vinho Verdes are just simple swill that needs to be drunk within a year.
However, varietal Alvarinho VVs and red VVs not only keep for years, but can actually improve quite a bit as well. They are also quite different styles of wine from what people normally associate with the genre.
I actually like the mediocre swill grape on occasion. Good to hear there are some folks taking it to the next level too. I would love to try one of those young and aged some day
Possibly my ignorance, but the Vino Verde we see isnât meant to age. Iâm always happy to hear there are some producers trying to push the boundaries on whatâs expected.
I even enjoy/quite like like some of the inexpensive bottlings available here on a hot summer day
There is some confusion regarding Vinho Verde the wine versus Vinho Verde the region. They used to be synonymous, but nowadays the Vinhos Verdes are a source of perfectly serious and even somewhat age worthy whites.
The standard Soalheiro vinho verde I tasted at just over a decade old was stunning, so Iâm trying ever so hard to resist the small selection Iâve got to see how they get on
But as I said in my original comment, Alvarinho Vinho Verdes and red Vinho Verdes are those that can age. I suppose youâre just thinking those inexpensive, often fizzy Vinho Verdes made from a blend of local white varieties that are meant for early consumption. Those Vinho Verdes Iâm speaking of (and which Anselmo Mendes and Soalheiro are excellent examples of) are nothing alike. Red VVs can be even quite robust and tannic wines whereas VV Alvarinhos are not fizzy, but instead can be quite concentrated, bold and mineral white wines. Often these are also somewhat more expensive than simple run-of-the-mill VVs. Think of Galician Albariño but perhaps in a bit more tropical direction.
Loureiro can make some serious Vinho Verde as well. Generally if the subregion is listed on the label, it will be a more serious wine. Iâm partial to the Moncao e Melgaco and the Lima subregions.