Vermentino is a type of white grape, also known as Agostenga, Agostenga blanc, Brustiano and Favorite among many others, which is mostly grown in the Italian regions of Sardinia, Liguria and Piedmont and which is used to make some popular white wines such as the Vermentino di Sardegna (continue)
Vermentino is a type of white grape, also known as Agostenga, Agostenga blanc, Brustiano and Favorite among many others, which is mostly grown in the Italian regions of Sardinia, Liguria and Piedmont and which is used to make some popular white wines such as the Vermentino di Sardegna, the Colli di Luni Vermentino, the Candia dei Colli Apuani and the Bolgheri Vermentino.
The vine and wine-makingThe vines of Vermentino can be found growing on slopes which face to the sea because the reflected light on the water helps this type of grape to grow. There are two different styles of Vermentino, one of which is richer and creamier while the other is lighter. The difference between these two types happens after the alcohol has been fermented. That is when the wine-maker can decide to add some bacteria known as Oenococcus oeni which produces Diacetyl, which is a special flavor compound, that gives Vermentino the richer and creamier feel.
The color of the Vermentino wine can be described as straw yellow with some golden hues and green reflections. The fragrance is very floral while the flavor is rich and dry and can leave a bitter aftertaste.
Serving suggestionsIn order to be able to enjoy a glass of Vermentino as much as possible, you should make sure you team it with good food. Experts suggest matching Vermentino with various types of meat and fish such as chicken tacos, crab cakes, langoustines, pork sausages or even spaghetti with seafood. Different types of cheese such as ricotta, mozzarella and pecorino, all of which are traditional Italian types of cheese, are also great companions for a good glass of Vermentino. But vegetables can also be paired with Vermentino wine, especially green and white beans, spinach, zucchini, asparagus and more elaborate dishes which include vegetables such as spinach and ricotta ravioli or a nice Tabbouleh salad.