Vinho Verde Wines Pair Well With A Variety Of International Dishes
Vinho Verde wines are finding their place on international tables, you will find them in some of the top restaurants around the world. The region’s new generation of winemakers are producing serious wines that are food friendly and can be found on wine lists that serve more than just typical Portuguese Food. The unique aromas and flavours of the region’s white wines include citrus, floral and mineral notes and have a nice freshness and length. These premium, quality wines can pair with a variety of cuisines from around the globe.
Vinho Verde wines are capable of aging. These wines are a deep lemon color and have complex, concentrated characteristics, and a richness that makes them good companions to a variety of dishes. Quality wines from well-tended vineyards are the norm in Vinho Verde.
The most prominent white grapes in the region are Alvarinho and Loureiro. Alvarinho can be rather tropical, sometimes mineral too, and has citrus notes, while Loureiro is more floral. Both have great freshness, meaning wines made with these grapes work well with a variety of menu items, especially seafood, as well as the many pork and potato dishes common in Portugal. However, Vinho Verde is a wine that can travel the globe and pair well with many international dishes.
Vinho Verde Whites range from dry to off dry with citrus, apple, and floral notes, and always have great freshness. There is a variety of possibilities for pairing; I have enjoyed Vinho Verde recently with lobster, oysters, baked scallops in a cream sauce, and the wines excellent with roast pork and sushi. The off dry versions can also stand up to spicy dishes such as Thai turkey cups. We have included a recipe from Vancouver Chef Shelome Bouvette from Ceviche, another great pairing.
Classic Peruvian Ceviche
In Peru they say that a great ceviche does not need more than five ingredients. Fish, lime juice, chili pepper, onion, and salt. Try and source the freshest white fish and best limes possible. Use locally caught seasonal and sustainable seafood for your ceviches; halibut in spring and summer and Pacific Ling Cod in the fall and winter.
Ingredients
1 1/2 pounds fish, cut into bite sized pieces (halibut, pacific ling cod)
½ fresh, finely diced, aji amarillo chili or 1 tablespoon aji chili paste
½ thinly sliced, rinsed red onion
1 cup of lime juice
2 tablespoons cilantro leaves
1/2 chili (habanero or jalapeno) finely chopped
4 lettuce leaves
5 ice cubes
1 tablespoon iced water
Sugar to taste (to cut the acidity)
Toasted cancha Peruvian corn
Method
Prepare a salsa criolla, a popular condiment in Peru. In a steel bowl combine rinsed red onion, half of the chopped jalapeno chilis, half of the chopped cilantro, 50 ml of lime juice and add salt and sugar to taste.
For the ceviche, in a stainless-steel bowl add chopped white fish and season with salt and aji amarillo. Add lime juice, ice cubes and iced water. Let rest for 5 minutes, discard ice cubes before serving and sprinkle with cilantro leaves and chopped habanero or jalapeno and add sugar to taste. On four individual serving bowls arrange lettuce leaf. Place Ceviche in the center of the bowl. Top with salsa criolla and toasted cancha corn and serve immediately. Serves four.
Vinho Verde Wine Tastings
Portal do Fidalgo 2019
An elegant, rich, and complex wine with citrus, tropical flowers and fruits. Nice minerality here, full bodied with good length.
Soalheiro Alvarinho & Loureiro 2019
A great example of how Alvarinho, full of tropical fruit and structure combines with Loureiro, more floral and elegant, in a wine with vibrance and balance. Great with seafood. Available at Westcoast Liquor.
Adega Ponte De Lima 2019
Another fine example of Loureiro and Trajadura marrying well to bring us a pale-yellow zesty wine with aromas of lime and melon. Very lively and fresh with some good structure.
Quinta de Golaes 2018
In this bottle, from the Monção and Melgaço sub-region, you will find predominantly Alvarinho, with Trajadura and Loureiro added. Hand harvested, whole bunch pressed and fermented in stainless steel, this bottle has complex flavours of grapefruit, lime, and pear with some mineral and honey notes. This white would work well with some spot prawns or even a plate of cured meat.
Conde Villar 2019
Vinho Verde with 10.5% alcohol. A fruity and fresh wine with green apple, citrus and a softer minerality. Pairs well with sushi and ceviche.
**Brought to you in partnership with wines from Vinho Verde
