Marmicas Verdejo

This Verdejo from MARMICAS carries a Massachusetts appellation. Verdejo is a Spanish white grape, best known from Rueda, so this is a New England expression of a variety usually associated with Castile. Wines from cooler Northeast growing regions tend to run lean and bright, so expect crisp acidity and a light to medium body. Verdejo usually shows citrus (lime, grapefruit pith), green apple and stone fruit, with herbal notes of fennel, fresh-cut grass or bay leaf and a faintly bitter almond finish. The label doesn't list vintage, ABV or oak treatment. Most Verdejo is made in stainless steel to keep it fresh, so don't expect noticeable oak or tannin. The finish is typically clean and dry, with a slight snap of bitterness at the end. That acidity and herbal edge make it a good match for food from the sea and the garden. Try it with steamed clams, fried calamari, oysters, grilled shrimp with lemon and garlic, or a New England fish fry. It also suits goat cheese, asparagus, pesto pasta, ceviche, and salads dressed with vinaigrette or avocado. Its brightness works against fried and salty dishes, and it can handle mildly spicy Thai or Vietnamese dishes where fresh herbs are the main flavor. Serve it well chilled at about 45 to 50°F (7 to 10°C). Pulling it from the refrigerator ten minutes before pouring lets the aromas open up without losing the crispness. It doesn't need decanting. Use a standard white wine glass or a slightly tapered tulip-shaped one, which focuses the citrus and herbal aromas better than a wide bowl. Verdejo is a drink-now white, best within a year or two of release while the fruit and acidity are at their freshest. Without a stated vintage or any information about structure, there's little reason to cellar it. Keep the bottle cool and out of light until you're ready to serve it.