Verdejo
Spanish white grape with a slightly bitter, herbaceous finish. The defining grape of DO Rueda in inland Castile and León.
Verdejo is the indigenous white grape of DO Rueda, a wine region in Castile and León on the high plateau between Valladolid and Segovia. The wines are pale straw with a green tint, aromatic (lime peel, fennel, white peach), high in acidity, and finish with a distinctive light bitterness almost like a green almond. The combination makes them more textural and food-friendly than most international Sauvignon Blanc styles they're sometimes compared to. DO Rueda is the largest white-wine producer in Spain after Rías Baixas; Verdejo accounts for the vast majority of the region's plantings. Best drunk young (within 1-3 years of vintage), cold, with tapas, white fish or vegetable dishes.
How it's served
Cold (8-10°C), in a regular white wine glass. Pairs widely: salads, white fish, prawns, vegetable dishes, light cheeses, tortilla española, traditional tapas. The slight bitterness on the finish cuts through fried food well; Verdejo is one of the better Spanish whites for fried fish or croquetas.
Regional variation
DO Rueda is the canonical region. Some producers blend Verdejo with Sauvignon Blanc or Viura for a softer profile; the 100% Verdejo bottlings are the more characterful and the more Spanish. A small barrel-aged style (Verdejo Fermentado en Barrica) exists and adds creamier oak notes; most everyday Verdejo is unoaked and meant to drink young.
- Origin
- Rueda, Castile and León
- Etymology
- From the Spanish verde ('green'), referring to the grape's distinctive yellow-green colour.
Frequently asked
What is Verdejo?
A Spanish white grape, the defining variety of DO Rueda in Castile and León. Produces pale straw-green wines with citrus and herbaceous notes and a distinctive slightly-bitter green-almond finish. Spain's most-planted serious white grape after Albariño.
Is Verdejo the same as Sauvignon Blanc?
Different grape, similar profile. Verdejo and Sauvignon Blanc share aromatic, crisp, herbaceous characters and are sometimes blended together in DO Rueda. Verdejo is unique to Spain (mainly Rueda); Sauvignon Blanc is global. Verdejo finishes slightly more bitter; Sauvignon Blanc finishes more tropical and fresh.
What food pairs with Verdejo?
Tapas, white fish, prawns, vegetable dishes, light cheeses, tortilla española, croquetas, fried calamari. The slight bitterness on the finish cuts through fried food and the high acidity handles citrus and vinegar dressings well. One of the better Spanish whites for a tapas spread.
Related terms
- AlbariñoCrisp, mineral, faintly salty Galician white wine made from the Albariño grape. The default Spanish pairing for seafood.
- Denominación de Origen (DO)Spain's protected geographical indication system for wine and food. Sets rules on what can be made where, how, and from what.
- TapaA small plate of food, usually eaten standing at the bar with a drink. The foundational social-eating format of Spain.