Virtuoso Insights - June/July 2008 - (Page 8) i n truth, Vinho Verde is a white wine; it is called “green” because it is made from green grapes that haven’t fully matured. The wine is produced in the verdant Minho region of northern Portugal, one of the country’s oldest provinces. Minho shares a rich history with Galícia just across Spain’s border, and its Celtic roots can be found in the many castles, shrines, and other ruins that dot the lush countryside — made all the more beautiful by the Vinho Verde vines that grow not in neat rows, but rather freely along trellises, on rooftops, and just about anywhere else they see fit. At their finest soon after being released from wineries in the spring, green wines are best enjoyed young, fresh, and in their native country, perhaps at a Lisbon café or on a verandah in the Minho countryside, paired with a light meal of fish, gazpacho, salad, and bread. But wherever you sample Vinho Verde, one thing is for certain: On a hot, sunny day, green wine is pure gold. i our friends at Tours for You pride themselves on “bringing you the charms of Portugal.” your Virtuoso travel advisor will work with them to create a personalized tour that’ll have you drinking green wine in lisbon, touring the lush countryside, visiting boutique wineries, and much more. Fruits from the Vinho Verde vine and (top) poached sole fillets paired with green wine. I nSI DER TIp: While you won’t find vintage dates on most green wine, you can make sure you’re getting a fresh bottle by examining the back seal, which contains the year it was certified by the Vinho Verde commission. 8 Virtuoso insights
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