- Vinho verde might well be Portugal’s most recognized region for non-fortified wine (port). It’s wedged up in the north-west of the country and its thirst-quenching white wines are best drunk young. They’re usually made from a blend that may include loureiro, trajadura and arinto as well as alvarinho grapes – which over the border in Galicia (north of Spain) is better known as albariño. Vinho verde can be light to the point of insipid but if you want to try one with flavor, come to La Vinotheque, buy and cook some shrimp from Highland Park Market of Farmington and crack open a bottle of Tousca Alvarihno 2012 $18.99, 10% off if you buy a case.
- This Vinho Verde it’s complex and mouthfilling wine, as on nose, notes of lemon butter, ripe pineapple and a stream of mineral. Bold, structured, refined and elegant with perfectly balanced acidity. Long lingering finish, accompanies grilled fish, especially oysters and prawns.
- The names of Portuguese grapes are well worth translating. Rabo de ovelha means ewe’s tail. Or you could have a bottle of borrado das moscas (a synonym for the grape bical) – fly droppings.
- And that’s just for starters – happy exploring.
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