Vinho Verde in the northern-most part of Portugal, one of the most beautiful areas of Portugal, is also home to excellent DOC white wines. Vinho Verde wines are an ever-evolving reflection of the beauty of their terroir and of the passion of the producers. This is one of the best white wines of Portugal, and a personal favorite, excellent by itself or with a delicious local seafood dish.  Welcome to Vinho Verde!

 

Location, Climate & Soil

Vinho Verde borders the Atlantic Ocean in the west, the Minho River (and Spain) in the north, inland Portugal in the east, and the city Port in the south. Soft green hills, red roofs, farms, crop fields, orchards, peaceful agricultural area by the Atlantic. The two rivers, Lima and Minho curve and turn as they flow to the Atlantic. The climate is Atlantic, wet, rainy and cold and gets warmer and dryer inland. The soils are mostly granite. 

 

History

The name Vinho Verde means “Green Wine”. One explanation is that the name describes the all green area. Another explanation is that in the past the wine was meant to be drunk young (unripe and “green”). Perhaps both explanations are correct.

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Wine is part of Portugal's tradition, culture and way of life. In agricultural areas, vines are naturally among the crops grown, like beans, vegetables and citrus trees.

 

When the Romans arrived in Portugal 2000 years ago, they found an existing wine culture and developed it further, as they did in most of Europe, keeping the wines flowing through the veins of the Empire. Following the era of the Ancient Romans, viniculture continued in Portugal, mainly by the church, as wine was required for ceremonial purposes as well as a significant source of income.

 

For centuries, vineyards continued to be cultivated,  however, they were of lower priority and importance compared to the growing of other foods like beans and corn, and often the vines were planted on the sides of the fields and next to the houses, just enough to make wines for family and friends.

 

Historical Wine Production

For a long time the wines produced in Vinho Verde were simple bulk white wines sold locally and exported from Port, south of the region. The grapes were harvested early and bottled within 3-6 months before fermentation was completed. Yeast were added to the bottles to complete fermentation and increase alcohol levels. The result was an acidic, simple, low alcohol, plain, often cloudy white wine with a slight sparkling (fizzy), an unripe “green” wine. The main drive to sell the wines as soon as possible was commercial and quality was irrelevant. Often the wine was not even labeled. 

 

Shift to Quality

In recent years, the smaller wineries are re-creating Vinho Verde wines with an emphasis on quality and on the varieties used, allowing their potential to shine. Vineyards are given priority over other crops, and planted such that their sun exposure is best, having been moved to the “top of the line”. Oenological requirements are being analyzed prioritized.

 

The effect of different handling, modern technologies and focus on the qualities of the grape varieties on the wines - is fascinating. Whether the producer’s philosophy is minimal intervention or not, the goal is always to reach the best expression, transforming yesterday's simple wine into today’s gem. 

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Same River Different Wine

Vinho Verde is close to the Spanish border, the Minho River has a southern Portuguese bank and a northern Spanish Bank. Nature does not recognize borders, and several varieties grow in both countries, yet the geography and topography result in different flavors even for the same varieties. Given the different languages, each variety has a different name in each bank of the river. 

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Varieties & Styles

Vinho Verde can be produced from any number of varieties of 25 white grapes. When quality matters less, any combination of available varieties may be sufficient. However, when the producer wants an excellent wine, the selection of the varieties becomes important and is a challenging process. To do so successfully, there are required high expertise, deep understanding of each variety, and how the varieties would interact.  

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Vinho Verde modern white wines are highly acidic, light, elegant and crispy. The styles can be dry or fizzy. The flavors and texture will depend on the varieties of the blend and on the production techniques.

 

Currently, Vinho Verde is typically made from Alvarinho (Albariño in Spain), Arinto, Azal, Avesso, Loureiro (Loureira in Spain) and Trajadure (Treixadura in Spain). The Vinho Verde DOC is dry, fresh, highly acidic, with flavors of white melon, gooseberry, citrus, grapefruit, green fruits, and lime blossom.

 

Sometimes the wine is aged in oak and the flavors become more complex and intense with a rich texture. There are also wineries that use bio-dynamic methods. The best wines are sophisticated, complex and elegant wines.   

 

Most Vinho Verde wines are blends, but there is an increasingly growing number of varietal wines made from Alvarinho grapes (from Monção e Melgaço in Minho Valley, lemony,  honeysuckle, pear, slightly tropical, high acidity, smooth, rich) and from Loureiro (from Lima valley, aromatic, floral, salty, lime, lemon, acidic). 

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There are exceptional white Vinho Verde wines in some of the smaller wineries, dry, rich and intense, proudly labeled, under the name of the winery.

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Red & Rose Vinho Verde

Cool climate is often better for white grapes, and indeed, most of the wines produced in the region are white. However, there are some interesting reds, mainly produced in Vinhao, with a dark purple color, medium tannins, high acidity, with flavors of pepper, sour cherries and sour berries. There are also a few fresh and fruity rose wines.  

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We believe that, as the producers keep exploring the potential of local varieties, and as wine lovers' passion for wines that express and reflect their terroir continues to grow, Vinho Verde wine will develop further to achieve even higher levels.

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