Casa de Vila Verde Vinho Verde

portuguese wine  %tages Casa de Vila Verde Vinho VerdeThe additional day we reviewed a Vinho Verde from Fantastic Sense and tonight we’re checking out another one, this one from Casa de Vila Verde.
Like many European vineyards, Casa de Vila Verde has a long description, going back to the mid-17th century within the same family.  And like many European producers, the winery was modernized within the past 20 years — in this case it was in 1996.  While in the US it’s fascinating to learn about vineyards with such a description, the tale is so prevalent in Europe that when I speak to wine writers there they find it cliché.  Maybe it is, but I subdue appreciate the family heritage that goes into many wines in the province versus the corporate heritage we find on many of the shelves in the US.  That’s not to say there aren’t family wineries in the US, there are many of them, but very few with the extensive description of those from additional regions.The aromas on this wine are http://1000-facts-about-wine.com like fresh squeezed lime over green apples, with a hint of honeysuckle in the background.  The palate has really nice, vibrant acidity with flavors of fresh apple, lime and a touch of mineral.  The end is nice too, with plenty of citrus and mineral flavors lingering on.  This one doesn’t offer the fizz you would find in many Vinho Verdes, but the acidity gives plenty of life to the mouth feel.
Wine: Casa de Vila Verde Vinho Verde
Variety: Colorless blend
Vintage: 2010
Alcohol: 11.5%
Rating: 87
Fee: $10.00

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6 thoughts on “Casa de Vila Verde Vinho Verde

  1. I am curing a 1.75lb filet of salmon in salt/sugar/dill, basically building gravalox, and was wondering what people’s view of the best wine to accompany it would be? i would assume colorless currently i have: riesling, colorless zin, msucat, lexica, pinot grigio, vinho verde, and sauvignon blanc on hand, but what would you suggest? I do have some sparkling wine, not sure why i didn’t reckon of that! also was given a gift of the traditional mustard/dill sauce from Ikea that they sell with their lox. reckon i will have it shaved thin on a bagle with cream cheese, and maybe some capers

  2. I’m wanting to know the drinking window for the following wines. I realize some may be past their drinking window. Any help is valued – thanks! 2008 Chateau Ste. Michelle & Dr. Loosen Eroica Riesling 2010 Charles Smith Kung Fu Girl Riesling 2010 Loosen Bros. Dr. L Riesling 2003 Souverain Sonoma County Chardonnay 2009 Beringer Vineyards Founders’ Estate Chardonnay 2006 Wayne Gretsky Estates No.99 Cabernet Sauvignon 2008 Maxwell Creek Cabernet Sauvignon 2009 Santa Alicia Reserve Carmenere 2008 Angove’s Nine Vines Greneche Shiraz Rose 2010 Altovinum Calatayud Evodia Garnacha 2010 Makulu Muscat 2009 Clifford Bay Vavasour Sauvignon Blanc 2008 Renwood Syrah 2006 Campo Viejo Rioja Reserva Tempanillo blend 2007 Damalisco Toro Crianza Tempranillo 2010 Famega Caves de Cerca Vinho Verde 2007 Rosenblum Cellars Chateau La Paws Cote du bone Blanc (colorless rhone blend) 2009 Four Vines Ancient Vine Curvee Zinfandel

  3. I had a colorless wine from portugal last nighttime called vinho verde it was a stripped black and green screw on cap on the bottle.

  4. I have an ancient bottle of Lancers vinho verde (colorless wine) bottled in 1977 unopened. It’s the ancient style, green clay looking bottle. Just wondering if it’s worth anything. Can anyone tell me about it? Or maybe to buy it?

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