Verdelho - A Classy Partner Summer Wine

Verdelho is a white wine grape grown throughout Portugal, at the turn of the 20th century it was the most widely planted in Madeira.

Since 1993 any Madeira wine labeled as Verdelho must contain at least 85% of the grape after the region was badly affected by the Phylloxera plague.

Verdelho is a moderately vigorous vine that produces small bunches of small oval berries with a high skin to juice ratio. The skins of the berry can be thick and taste "hard" when eaten. The grapes ripen early but can be prone to powdery mildew. The vines can also be susceptible to frost during the spring.

The grape has been successful in the vineyards of Australia, particularly the South Burnett wine region in Queensland, Hunter Valley region, Langhorne Creek, Cowra and the Swan Valley.

Verdelho is one of Australia's niche white wine varieties. Its flavorsome palate and full-bodied nature makes it a good alternative to Chardonnay. Although usually sold as a straight varietal, it also blends well with Chardonnay and Semillon.

Verdelho most recognized for its vinification into fortified wine on the island of Madeira, producing a medium-dry style with high acidity, high alcohol and a citrus tang. However, Australia adopted the variety and produced a unique style of table wine.

The warm areas of Western Australia, Langhorne Creek and the Hunter Valley have all had success with Verdelho. However due to the wide variations in climate between these areas, very different styles of wine are produced.

Verdelho from Western Australia is fresh and fruity, sometimes with a honeysuckle vein. From Langhorne Creek, it has a soft and flavoursome palate with tropical flavours such as pineapple and guava. And from the Hunter Valley, the variety expresses a spiciness, both on the nose and the palate. In general, if the variety is picked early, it will exhibit citrus and herbaceous elements. If it is picked late, rich fruit flavours will be dominant.

The production of Verdelho varies from winery to winery. Some producers use barrel fermentation and/or ageing to add creaminess and structure to the palate whilst others prefer a more fruit-driven style. Some styles are slightly sweet, adding to the generosity of flavour and balancing the inherent acidity.

In all styles, care must be taken to avoid alcohol 'hotness' and a phenol coarseness, which can sometimes occur when the variety is allowed to get very ripe.

Foods to partner Verdelho include seafood and light meats such as chicken, pork and veal. The spicy styles go well with pesto and roasted vegetables whereas the sweeter styles work well with Asian influenced dishes. A classy partner to a long, lazy lunch, though perfectly delightful served alone.