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Vinho Verde is an official DOC appellation of the Rios do Minho region, in Northern Portugal.
It is the largest wine-producing area in the country, covering 160 km from Vale de Cambra south of the river Douro to the river Minho forming the Spanish border.
edit Tasting
The name "Vinho Verde", litterally translated as "green wine", is thought to originate from its traditional bright fruitiness and its low level of alcohol, in sharp contrast with its Spanish counterparts.
Most Vinho Verde is white. Its four main varietals are the highly aromatic Alvarinho (also known as Albarino in Spain), the spicy Loureiro, the apricot-flavored Trajadura, and the apple-scented Avesso. These four varieties are blended differently in the diverse areas of production in the appellation, along with many other varietals.
White Vinho Verde is relatively low in alcohol (8 to 11% by vol.), very clear, and lightly sparkling. It generally offers a pleasing acidity which is hard to find anywhere else in Mediterranean Europe.
White Vinho Verde is best served with grilled seafood or other spicy Portuguese specialties. It should be consumed at an early age, when fruitiness is still high. It is an excellent white wine for warm days.
Vinho Verde is known to suffer from long travel, hence its reputation for tasting better when consumed in Portugal - with Portuguese food of course!
Among the six official production areas, Monção is known to give the most interesting wines. They display more alcohol (11.5 to 14%) and offer ripe tropical aromas.
Red and Rosé Vinho Verdes are also produced, although in much smaller quantity. The red Vinho Verde has a citrus-like acidity and its freshness make it a good companion for spicy dishes. The rosé Vinho Verde is very fresh and fruity.
edit Facts and figures
- Vinho Verde is divided into six subregions: Monção, Lima, Braga, Basto, Penafiel, and Amarante.
- Main varietals: Alvarinho, Loureiro, Trajadura, Avesso
- Planted area: 35,000 hectares
- More than 30,000 producers throughout the region. Most of them are very small.
- About 11% of production is exported, mainly to France, United States and Germany.
edit History
The name "Vinho Verde" first appeared in the 1500s. However, winegrowing has been around for a long time in this region, as documented by Roman authors such as Seneca and Pliny.
Vineyards have expanded throughout the centuries, mostly planted by religious orders for the Catholic rites.
Most of the production has long been consumed domestically, however Vinho Verde has been exported to England since the 1800s.
The boundaries of the appellation were passed into law in 1908. Other regulations controlling production were largely set in 1929, and the DOC status was finally introduced in 1984.
edit Geography
Vinho Verde is divided into six production areas, each with its own specificities: Monção, Lima, Braga, Basto, Penafiel, and Amarante.
The region is mostly montainous and rocky, composed of schist, granite and slate.
edit Climate
Rainfall and western Atlantic winds are the strongest influence in the region. They allow for intensive cultivation, despite the mountainous nature of the terrain.
edit Viticulture
The region is characterized by many small growers who train their vines high off the ground on pergola trellises, on trees and on fences.
A vine rolled around a tree is called o enforcado. When suspended between two trees, it is called cordao. Vine branches supported by wiring are called ramadas or latadas. If a wooden barrier is used, it is an arjoada.
Suspension of vines high off the ground was historically intended to leave room for farmers to cultivate other crops below the vines, in order to feed their families. Besides this economic benefit, it also reduces the risk of diseases as well as excessive heat.
There is no strict regulation regarding the blends. Along with the dominant Alvarinho, Loureiro, Trajadura and Avesso, many other varietals can enter the mix.
edit See also
- http://www.vinhoverde.pt/ -- Official website of the Vinho Verde Commission (in Portuguese)
