Casal Garcia Vinho Verde

Vinho Verde is a style before it is a grape: the name belongs to the cool, Atlantic-influenced Minho region of northwest Portugal, and bottles under it are typically blended from local varieties such as Loureiro, Arinto, Trajadura and Azal. Casal Garcia is the label on this one. The listing doesn't give a blend, ABV or vintage, so what follows describes the style as it is usually made, not a measured profile of this bottle. Expect a pale, near-colourless lemon-green wine. The aromas are usually citrus and green fruit: lime zest, grapefruit, green apple, sometimes a little white flower or melon. The body is light and the acidity high and bracing, with no tannin and no oak influence, since these wines are made for freshness. Many carry a faint spritz from dissolved carbon dioxide, which lifts the palate and makes the finish short, clean and slightly salty. Some bottlings keep a touch of residual sugar to soften the acidity, so a hint of off-dry roundness would not be unusual. Check the label if you want a bone-dry wine. The acidity and light weight make it a good match for salty or briny food. Oysters, grilled sardines, shrimp, ceviche and fried calamari work well, as do salads with vinaigrette, goat cheese, and sushi or other simple raw fish dishes. It also holds up against mildly spiced Thai or Vietnamese food, where a rich or oaky wine would clash. Because it is low in weight, it suits heavy, creamy sauces and red meat less well. Serve it well chilled, around 6 to 8°C (43 to 46°F), which keeps the acidity crisp and the spritz lively. It does not need decanting, and opening it just before pouring preserves the fizz. A standard white wine glass with a moderate bowl is enough. Narrow, tulip-shaped glasses concentrate the citrus aromas. This is a drink-now wine, best within a year or two of its vintage. Vinho Verde is not made to age, and extra time in the bottle generally costs it the freshness that defines it. Keep it cold until serving and finish it within a day or two of opening.