Versatile Verdejo
While most people tend to associate red wines with Spain, which I do love, I have taken a real liking to whites from the Rueda region grown along the Duero River of north central Spain. Forgoing the traditional Palomino grape variety which was used for ages to produce fortified wines, the emphasis lately has shifted to alternative styles. New winemaking techniques and styles of wines have been pushed to the forefront through the pioneering efforts of progressive local producers. The sleeping beauty awakened from its centuries long sleep is the Verdejo grape. Prime vineyards are planted mainly on sandy soils throughout Rueda, including some vines that are over 140 years old. With its similar style to Sauvignon Blanc, fermentation in temperature-controlled stainless steel and lees aging, we have a modern, food friendly wine. The end product ticks off the boxes today’s wine drinkers are looking for. Light yellow in the glass, this wine offers generous tropical fruit aromas. The mouth feel is gorgeous with textures of stone fruits and wet stone flavours lingering on the palate. Despite the double digit below zero temperatures these days, let’s lighten things up with the ultimate Spanish food match – seafood paella. There are lots of recipes available on the internet. Verdejo pairs magically with the assemblage of different textures and flavours of the key ingredients of rice, mussels, prawns, calamari and spices and don’t dare leave out the saffron.