Martinsancho Verdejo

Martinsancho Verdejo is a single-grape white wine, and Verdejo is the variety behind Spain's crisp, aromatic whites. Wines in this style usually show lime, green apple and white peach, with notes of fennel, cut grass or fresh herbs. A faint bitter-almond edge on the finish is common. Expect a light-to-medium body, brisk acidity and no tannin to speak of. Most Verdejo is fermented and aged in stainless steel to keep it fresh, so oak is rarely part of the picture. The finish tends to be clean and dry, with a slightly saline or citrus-pith snap. Serve it well chilled, around 7 to 10°C (45 to 50°F). Pull it from the refrigerator about ten minutes before pouring so the aromatics open up. Decanting isn't needed. Just open and pour. A standard white wine glass with a modest bowl suits it, since a narrower tulip shape keeps the herbal and citrus aromas concentrated. Avoid oversized glasses meant for fuller whites. They let the delicate aromas fade. The acidity and herbal lift make it a natural match for seafood. Grilled prawns, steamed clams, ceviche and fried calamari with lemon all work well. It also handles dishes that can overwhelm softer whites, such as green salads with vinaigrette, asparagus, goat cheese, and chicken or vegetable dishes finished with fresh herbs or garlic. A light touch of chili or ginger in Asian-style dishes is fine too, because the wine's freshness resets the palate between bites. This is a drink-now bottle. Verdejo of this kind is built around youthful fruit and zip, and extra time in the cellar rarely improves it. Open it within a year or two of purchase, keep it away from heat and light until then, and finish it within a day or two of opening, re-corked and refrigerated.