Viognier, Verdelho and Verdejo

What is it about grape varieties beginning with V. There are loads of them, I suspect because the Italians and Spanish secretly love the letter V. And it's also confusing because many of them are also known by other names. Actually, a little confession here, it confuses me too. Until a week ago in my mind Verdelho and Verdejo were one and the same just different spellings from a different language. You know, the old syrah - shiraz or pinot gris - pinot grigio thing that still confuses my staff sometimes. Only when I tried a bottle of Verdejo did I think, hang on this doesn't taste like those lovely wines from Australia I tried that I realised my mix up. More of which later.

Firstly to Viognier - hard to pronounce, easy to drink. It's been on my list of up and coming varieties for some time now and whilst it's still somewhere in the higher reaches of the Championship rather than the Premiership (little English football analogy there for you) I'm pleased to say you do now see it in most supermarkets as well as the better merchants. And so you should. It's really rather good. In my mind I usually associate a fruit flavour with different varieties. For example say Chianti and I will shout cherries, say New Zealand Sauvignon Blanc and I will shout gooseberries. A form of tourettes if you like. Well for Viognier it is apricots. I don't think I have tried one yet where they haven't been present.

Classically Viognier is French, like most of the classic varieties and is grown in the Rhône Valley. It produces, most famously, wines of the AC Condrieu which are 100% Viognier but is also grown in Languedoc and blended with the likes of Roussane and Marsanne in Vin de Pays from that region. Until recent times it was very much out of fashion and declining but successful production in Chile, the United States and Australia has seen it rise again.

But I think Viognier has one great asset, it is a fantastic accompaniment to chicken, virtually any kind of chicken dish you could think of from a whole roast bird to chicken tikka massala. So much so I call it the chicken wine and tell this to my guests in our restaurant. Having roast chicken for lunch this Sunday? Why not give it a try.

Crisp, dry Verdelho

Whilst I was in Australia I came across a variety that I did not know too much about. Verdelho is the principal grape variety of Madeira and is grown extensively in Portugal but I discovered it makes a lovely white wine and I tried two whilst in Oz. One from the Hunter Valley and one from Margaret River region. 

 

Rich, creamy Verdejo

Once back in the UK I decided I would blog about Verdelho and set out to find another one to taste. In my confusion in Majestic I purchased a Verdejo instead thinking it was the same grape. Of course it's not and I realised immediately. The Verdelho were herbaceous with bundles of acidity whilst the Verdejo was rich and creamy with notes of pineapple, almost like a Chardonnay. Still great wine though and well worth a try.





Next time: The launch of my new business offering bespoke, fun, informative wine tastings in your home.  Oh, and the importance of wine temperatures.


Enjoy your wine. Cheers!
Simon

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