Oh, you mean Vinho Verde is actually good?

July 17, 2013 § Leave a comment

razaYes! The third in a recent  (unplanned) blog series of mildly misunderstood zippy/dry-white-wine categories that most people take for granted, my Portland Press Herald column a couple of weeks ago expressed pleasant shock at how interesting Vinho Verde could be. I’d had no idea.

But as always, it’s gottabedoneright. A lot of Vinho Verde is mass-produced by co-ops, from bought grapes that are held at low temperature from one year to the next. Hence, the absence of a vintage listing on that $5 bottle you plucked from the wine-shop cooler.

The good stuff rarely comes to the U.S., though that might be changing. Michael Hutchinson of MatadorVino, whose Portuguese portfolio includes several estate-bottled Vinho Verde wines (white, red and rosé!), told me all sorts of fascinating things about the region. (He also sent me a bunch of wines that I can’t wait to try and then write about, especially the organic and no-sulfur [!] ones).

Speaking of that $5 bottle, I got little-to-no beef with it. But I was a bit surprised that Eric Asimov, whose New York Times wine column is usually a well-considered and insightful overview of a given wine category, chose in his recent Vinho Verde column to speak only of the cheap-n-barely interesting stuff.

I gently called him out on this on the ol’ Twitter, and once the gracious Asimov retweeted that post, it led to a moderately lively exchange amongst a few folksBruce Schoenfeld, for instance, Travel + Leisure’s wine editor, tweeted: “The problem is, those small-batch VVs (and I’ve had plenty) run the flavor gamut from A to about D. Scant complexity.” I like the comment, but disagree. Which small-batch VVs has he had?  I’d say the gamut is more like A to J, which is pretty damn good for $10 wine!

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