“Kronkel-kronkel dorre gruispad,
toonstamp-seer met duwweltjies gepak.
Skerpgedraai ‘n beter pad.
Hou aan stap…”
Verdelho is a moderately vigorous vine, originating from Madeira, Portugal in the 15th century, that produces small bunches of small oval berries with a high skin to juice ratio. The skins of the berry can be thick and taste “hard” when eaten. When Verdelho is produced as a dry table wine, it makes wines that are profoundly aromatic while yet being full-bodied and complex. Moreover, a well-made Verdelho is one of those uncommon things, a white that can improve materially with significant bottle age. The aromatic profile of Verdelho is crisp, sometimes with leafy or spicy accents. It produces vibrant, lemon, citrus and pear notes on the nose with a light, powdery phenolic texture on the back-palate (aftertaste), often making it a match for various light dishes.
With it’s vibrant and intense, refreshing and fruity flavours, you don’t have to pair this wine with food, you can easily kick back and relax with a bottle and nothing else. However, due to its light body, Verdelho is incredible for Appertifs and oysters. The characteristics and fruity nature also pair favourably with white fish, white meat such as butter chicken, pork and veal and then also Asian cuisine with a little kick. Think paella and tiger prawns with a little garlic butter and lime. These flavours would perfectly complement each other to bring out the best in both.
Verdelho wine will accompany richer cheeses exceptionally well, and the stronger and more smelly cheeses such as blue cheeses and Stilton, Camembert and ripe Brie.