The white variety of Verdeca was most likely brought to South-Italy by the ancient Greeks. For a long time, the grape was only used for blending purposes with the Falanghina , Coda di Volpe or Chardonnay, or it was just used for the production of vermouth. However, more and more winemakers are discovering the true potential of Verdeca and are producing it into a single blend. The acidity of the Verdeca is remarkable and very welcoming in grapes grown in Southern Italy. The aging potential keeps on amazing and even with oak aging the Verdeca seems to be a perfect fit!
The grape is mostly found in the region of Puglia, but also in Lazio around the capital of Rome. Remarkable Verdeca grapes are planted in Campania on the volcanic slopes of Mount Vesuvius, where it is usually blended or used for the dessert wine of Lacryma Christa.
Important to know is that Verdeca is a completely different variety and has no connection with the Verdicchio from Le Marche or the Spanish Verdejo grape.
Aromas
Even though the grape is mostly found in Southern Italy, the acidity is still high and lively, leading to aromas such as lime, bergamot and tangerine. The grape does display beautiful exotic fruit characters, but then more on the greener side, think of green pineapple, white peach, pear and quince. This aromatic grape gives us wines with a lot of floral aromas such as elderflower and ue to the volcanic soils that are very present throughout the Italian south, you can find touches of flint as well.
Wine type
Medium bodied white wine
Colour
Medium to deep straw
Food match
Looking at the crisp acidity first, you can find a perfect pairing with different kinds of Italian seafood. Think of Tagliata di Tonno where the tuna is confit in olive oil, or with octopus and mackerel.
The more rounder versions, that may or may not have had aging on oak, will work perfectly with Pesce Spada alla Messinese where the swordfish is served with a sauce made of capers, olives, raisins and tomatoes.
You can have it with different kinds of street food as well, think of Panelle a fritter of chickpeas and the Arancini a fried risotto ball with cheese, fish or meat. Here the high acidity of Verdeca will cut trough the fat of the fried street food.
Verdeca wines do very well with types of vegetable dishes like Parmigiana di Melanzane eggplant with mozzarella, or with Insalata di Rinforzo made with cauliflower or even with stewed artichokes and olives! Make sure to go with the crisper Verdeca, that is higher in acidity.
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