All You Need to Know About Verdejo: A Quick Guide

In a region known for Tempranillo and Rioja blends, it’s easy to forget about Spain’s fine white wine grape, Verdejo. Known for being refreshing, balanced, and delicate, this white wine grape is found almost exclusively in northern central Spain in the province of Rueda.

The name Verdejo refers to the grapes’ faint green-blue color on the vines, as well as the subtle greenish hue of the finished wine. It’s typically enjoyed young, following stainless steel aging, though several years of bottle aging can deepen natural citrus and almond notes.

Verdejo is the prominent white wine grape in Rueda, in the Castile and León region, though it is also found in Rioja, where it’s permitted to be used in white Rioja blends alongside Sauvignon Blanc.

A few more notes on Verdejo:

It’s believed that the Verdejo grape originated in North Africa, despite being one of Spain’s well known whites!

Verdejo is most often compared to Sauvignon Blanc in its color, vibrancy, and green flavors, and the two are frequently blended together.

While best known for being light and crisp, winemakers are also exploring barrel-fermented, sur lie styles (on the lees) which give a little more body and complexity.

The following guide will illustrate what Verdejo often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!

How would I describe Verdejo?

Subtle

This is not a strikingly acidic or buttery wine; rather, it has a clean, smooth flavor that lends itself well to food pairing or enjoying as a standalone beverage. Its aromas and flavors are straightforward, and its stainless steel aging allows you to taste the truest expression of the grape.

Green

Much like the Vinho Verde of Portugal, Verdejo is known for its subtle greenish hue and natural flavors and aromas of green grass, fennel, and fresh herbs. It doesn’t have the green pepper flavor of Sauvignon Blanc, though the two work together seamlessly, which is why they’re often blended.

Versatile

With a light body, moderate acidity, and refreshing floral and citrus notes, this wine works with a variety of occasions. It’s also food-friendly and lends itself well to more hard-to-pair dishes, like green salads, spicy food, or (dare I say) asparagus!

What does Verdejo taste like?

Considering Verdejo is almost exclusively made in one place, its flavor is consistent. When I sip on a glass of Verdejo, the first flavors and aromas I notice are orange blossom, Meyer lemon, melon, lime, grapefruit, and almonds. If you come across an aged bottle, you may notice stronger almond and orange notes.

Keep in mind the flavor of wine will depend greatly on your palate, and not all wines may exhibit these aromas and flavors!

What about structure?

There is no “one size fits all” when it comes to structure for every grape, however, there IS a general range when it comes to body, acid, alcohol, and tannin for each. Below are general guidelines for classic representations. Growing conditions and winemaking techniques can impact each of the following.

Light Body

Body can best be compared to how a wine sits in your mouth. Does it feel like water, skim milk, or whole milk? The lighter the body, the thinner the texture. Verdejo is light-bodied, though some aged bottles can exhibit a more oily or creamy mouthfeel.

Medium (+) Acid

Acidity is what you notice as you sip the wine. Namely, how much saliva builds up after swallowing. The more acidic the wine, the more saliva gets produced. Verdejo, like most aromatic white wines, leans toward medium to high acidity.

Medium Alcohol

Alcohol is that burning sensation you get after you swallow wine. The more alcoholic, the stronger the burn. In the case of Verdejo, it sits comfortably within the low to medium ABV (alcohol by volume) at 11-13%.

Where is Verdejo from?

Spain

Primarily in: Rueda and Rioja

The Verdejo grape is most closely associated with Rueda, a northern central province of Spain. This is one of Spain’s lesser-known but nonetheless significant white wine regions. It’s best defined by the scorching summers, frigid winters, and steep plateaus interrupted by the Duero River as it flows into Portugal.

Rueda was previously known for the Palomino grape, but in the 70s, Rioja winemakers and French enologists decided it was time to experiment with more white wine varietals. Unlike most of Europe, Rueda wines are typically referred to by the grapes found in the wine. Wines labeled “Verdejo” must contain at least 85% Verdejo wines, whereas wines labeled “Rueda” generally have 50% Verdejo, along with Viura, Sauvignon Blanc, and Palomino.

What food should I pair with Verdejo?

Tapas

Why?

When in doubt, pair a wine with foods common in that region. Spain is best known for small plates of hot and cold dishes, which are always shared along with a few bottles of wine. Verdejo is a perfect choice because it’s balanced, with not too much of any one thing to steal the show.

Seafood

Why?

Lighter-bodied wines, especially white wines, are the ideal pairing partners for fresh seafood. Subtle wines pair best with subtle dishes, and the freshness of the seafood balances the slightly bitter, mineral notes of the wine.

Mexican

Why?

Mexican food is known for having bold flavors, with lots of acid and smokey flavors, all of which would pair perfectly with a smooth, aromatic, citrusy wine. The higher acid and low alcohol help cut through rich flavors and keep the wine feeling light and refreshing. .

Other Pairings: Paella, feta cheese, goat cheese, tomato, fresh fruit, green salads, and blackened chicken.

What other similar varieties would I enjoy?

(common confusions)

Sauvignon Blanc has/is:

Generally more tropical fruit
More vegetal (pyrazine) quality
Typically higher acid and alcohol

Albariño has/is:

More aromatic (fruit and floral notes)
Typically more leesy notes
Typically fuller body with higher acid

Pinot Grigio has/is:

More stone fruit
Often more residual sugar and a simple flavor profile
Typically lower acid

Olivia Abramson

Olivia is a Washington-based freelance writer with a Level 2 Award in wines from the Wine & Spirit Education Trust. She has a passion for all things food, wine, and travel, though her heart belongs to the Pacific Northwest. When she’s not sipping on a glass of Washington Cab., she’s usually bikepacking, crocheting, or chillin’ in the sun with her dog Tater.

IG: @liv_eatslocal
Website: liveatslocal.com

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