The Vinho Verde is a wine from Portugal and more specifically from the province of Minho. Is has acid dyes and is slightly frothy. The vinho verde is produced in a wide area ranging from Cambra Valley to the Rio Minho, which forms the border with Galicia – Spain. Its name Vinho verde (green wine) comes from the youth of the grapes used and is an appellation of origin since 1984.
It has digestive properties due to its freshness; it is consumed during the summer and can be red (full-bodied, intense color and slightly sparkling) or white (greenish or straw). The history of Vinho Verde was initiated by the religious who made contributions to the Portuguese crown.
The vinho verde is made in the traditional manner without the technological artifacts; young musts rich in sugar and acidity are collected, then treated with nitrogen for a more effective fermentation (sudden temperature increases must be avoided).
For the preparation this wine must pass by a malolactic fermentation, which involves the conversion of malic acid (present in grapes and other fruits) to lactic acid by the bacteria and using vitamin B, purines, pyridines and some amino, reducing the acidity and enhance its quality.
Sometimes malolactic bacteria are artificially added to this wine to cause fermentation. In the special case of the Portugal green wine, we try to prevent that the fermentation takes place in the bottle.
One of the grapes that is more used for the production of Vinho verde is the Albariño grape. It is used for white wine production in the region of vinho verde. Additionally are harvested white caste of Arinto, march back, Azal, Batoca, Laurel, and Trajadura, among others. And red caste of Amaral (Azal red), Borracal, Espadeiro, Baker, Horsetail Anho and Pedral, among others.
As we begin the summer, vinho verde, for its freshness and softness, is a must. Do you sign up to buy vinho verde? Then we recommend:
Casal Mendes Vinho Verde
Quinta do Dorado Auratus 2008