{"id":27191,"date":"2016-05-24T12:36:35","date_gmt":"2016-05-24T16:36:35","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27191"},"modified":"2023-06-12T10:53:48","modified_gmt":"2023-06-12T14:53:48","slug":"vinho-verde","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vinho-verde\/","title":{"rendered":"Cheese + Wine: Vinho Verde"},"content":{"rendered":"<p>The lush, green hills of northwestern Portugal have two things in abundance: grape vines and goats. So it\u2019s no surprise that the locals often pair cheese made from area milk with the homegrown wine, Vinho Verde. It\u2019s just that no one ever talks about it.<\/p>\n<p>See, Vinho Verde, for the most part, is a simple wine: Its name means \u201cgreen wine,\u201d an allusion to its freshness, as it\u2019s typically drunk young, sometimes so much so that it has a little effervescence. It\u2019s made in the cool, Atlantic Minho region, mostly from <i lang=\"pt\">alvarinho<\/i>\u2014the same grape as the <i lang=\"es\">albarin\u0303o<\/i> on the Spanish side of the border, but lighter, crisper, and saltier in this clime\u2014often blended with <i lang=\"pt\">loureiro<\/i>, another local grape, for a fillip of florality, or <i lang=\"pt\">trajadura<\/i> for citrus and steel, and <i lang=\"pt\">arinto<\/i> for minerality. Typically vinified in stainless steel rather than oak barrels, it\u2019s one of the most refreshing wines in the world.<\/p>\n<p>Here in the United States, good versions can be had for as little as $7. Great ones run $20 or $30. These days, you can find single-variety ones, too. The loureiro versions tend to be the most delicate, made to enjoy immediately, while those crafted entirely from alvarinho are bigger and broader, and can even gain complexity with age. You might even run into a red version, made from the <i lang=\"pt\">vinha\u0303o<\/i> grape; these tend to be light and bracingly acidic, made for downing with roast suckling pig\u2014or, as it happens, cheese.<\/p>\n<div style=\"margin-top: 35px;\">\n<h2>Light and Easy<\/h2>\n<\/div>\n<p>Fresh, young Vinho Verdes go best with fresh, young cheeses, especially the goaty kind. Think farmer\u2019s cheese, che\u0300vre, or small bloomy-rind pyramids\u2014with or without a dusting of herbs and spices.<\/p>\n<ul>\n<li><a href=\"http:\/\/chapelhillcreamery.com\/\" target=\"_blank\" rel=\"noopener\">Chapel Hill Creamery<\/a> <strong><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Dairyland-Farmers-Cheese\" target=\"_blank\" rel=\"noopener\">Dairyland Farmers Cheese<\/a> +<\/strong> <em><a href=\"http:\/\/www.casalgarcia.com\/en\/vinhos\/vinho-verde-branco\/\" target=\"_blank\" rel=\"noopener\">Casal Garcia Vinho Verde<\/a><\/em><\/li>\n<li><a href=\"http:\/\/www.capriolegoatcheese.com\/\" target=\"_blank\" rel=\"noopener\">Capriole Goat Cheese<\/a> <strong><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Pipers-Pyramide\" target=\"_blank\" rel=\"noopener\">Piper\u2019s Pyramide<\/a> +<\/strong> <em><a href=\"\" http:=\"\" www.aveledaportugal.pt=\"\" target=\"_blank\" rel=\"noopener\">Quinta da Aveleda 2013 Vinho Verde<\/a><\/em><\/li>\n<p><a href=\"\" http:=\"\" www.aveledaportugal.pt=\"\" target=\"_blank\" rel=\"noopener\"><br \/>\n<\/a><\/p>\n<li><a href=\"\" http:=\"\" www.aveledaportugal.pt=\"\" target=\"_blank\" rel=\"noopener\"><\/a><a href=\"http:\/\/www.cheezwhse.com\/detail.php?id=186\" target=\"_blank\" rel=\"noopener\">Le Ch\u00e8vrefeuille<\/a> <strong>Fleur Verte +<\/strong> <em><a href=\"http:\/\/quintadegomariz.com\/en\/vinho\/vinho-verde-qg-loureiro\/\" target=\"_blank\" rel=\"noopener\">Quinta de Gomariz 2012 Loureiro Vinho Verde<\/a><\/em><\/li>\n<\/ul>\n<div style=\"margin-top: 35px;\">\n<h2>Single Vineyard and Reserve<\/h2>\n<\/div>\n<p>When yields are kept low, whether via farming or simply because the vines are old, wines become more concentrated. Some Vinho Verde from special vineyards or old vines have enough substance to withstand a few years of aging\u2014or to take on a buttery cow\u2019s milk cheese. Due to their high acidity and saline flavors, these wines also do well with salty cheeses.<\/p>\n<ul>\n<li><a href=\"http:\/\/mysticcheese.co\/\" target=\"_blank\" rel=\"noopener\">Mystic Cheese Co.<\/a> <strong>Sea Change +<\/strong> <em><a href=\"http:\/\/www.casademouraz.com\/en\/portfolio\/biotite\/\" target=\"_blank\" rel=\"noopener\">Antonio Lopes Ribeiro 2012 Casa de Mouraz Biotite Vinho Verde<\/a><\/em><\/li>\n<li><a href=\"http:\/\/www.formaggiokitchen.com\/shop\/cabra-raiano-8oz.html\" target=\"_blank\" rel=\"noopener\">Casa Lusa<\/a> <strong>Cabra Raiano +<\/strong> <em><a href=\"http:\/\/www.soalheiro.com\/en\/vinhos\/alvarinho-soalheiro-2015\" target=\"_blank\" rel=\"noopener\">Soalheiro 2012 Alvarinho Vinho Verde<\/a><\/em><\/li>\n<li><strong>Queijo de Nisa PDO +<\/strong> <em><a href=\"http:\/\/www.anselmomendes.pt\/en\/osvinhos\/vinho\/2\" target=\"_blank\" rel=\"noopener\">Anselmo Mendes 2012 Muros Antigos Alvarinho Vinho Verde<\/a><\/em><\/li>\n<\/ul>\n<div style=\"margin-top: 35px;\">\n<h2>Rose\u0301 and Red<\/h2>\n<\/div>\n<p>It\u2019s not often that a pink or red Vinho Verde turns up on this side of the Atlantic, but if you find one, snag it. The high acidity of the Portuguese grapes and the cool temperatures of the growing region ensure that even the darkest-color reds are palate-whettingly juicy and bright, perfect for drinking with rich foods and cheeses. Pour a rose\u0301 with a watermelon and feta salad, or beets and goat cheese.<\/p>\n<ul>\n<li><a href=\"http:\/\/www.haystackgoatcheese.com\/\" target=\"_blank\" rel=\"noopener\">Haystack Mountain Goat Dairy<\/a> <strong>Feta +<\/strong> <em><a href=\"http:\/\/www.quintadaraza.pt\/en\/catalogo\/detalhes_produto.php?cat=7&amp;id=8\" target=\"_blank\" rel=\"noopener\">Quinta da Raza 2013 Dom Diogo Padeiro Rose\u0301 Vinho Verde<\/a><\/em><\/li>\n<li><a href=\"https:\/\/www.facebook.com\/Joe-Matos-Cheese-Factory-1530291580548953\/\" target=\"_blank\" rel=\"noopener\">Matos Cheese Factory<\/a> <strong><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/St-George-Matos\" target=\"_blank\" rel=\"noopener\">St. George<\/a> +<\/strong> <em><a href=\"http:\/\/aphros-wine.com\/index.php?option=com_k2&amp;view=latest&amp;layout=latest&amp;Itemid=67&amp;lang=en\" target=\"_blank\" rel=\"noopener\">Aphros Vinha\u0303o Espumante Super Reserva Bruto<\/a><\/em><\/li>\n<\/ul>\n<hr>\n<h2>How to Taste<\/h2>\n<p>Since much of what we consider \u201ctasting\u201d is actually smelling, start the tasting with your nose: If you\u2019re tasting several wines, give each of them a swirl and a sniff to get an idea of their differences; then order them by intensity. Taste, adjusting the order as necessary. Then move on to the cheese, tasting each one first without the wine. Once you have a good idea of what you are working with, you can play: Take a bite of cheese, then a sip of wine, and repeat to find the best matches. If everything begins to taste the same (or if one pairing really clashes), take a break with a piece of plain bread or a cracker.<\/p>\n<p><small><em>Feature Photo Credit: <a href=\"http:\/\/www.shutterstock.com\/pic-92289586\/stock-photo-white-wine-bottle-glass-young-vine-and-bunch-of-grapes-against-green-spring-background.html?src=Y6QYCS9IT5khik3nJ0LKbQ-1-44\" target=\"_blank\" rel=\"noopener\">Sunny studio<\/a> | <a href=\"http:\/\/www.shutterstock.com\/\" target=\"_blank\" rel=\"noopener\">Shutterstock<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This bright wine of Portugal is perfectly suited to ch\u00e8vres and bloomy rinds<\/p>\n","protected":false},"author":6,"featured_media":27194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[572,149],"coauthors":[141],"class_list":["post-27191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-drinks-2","tag-wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cheese + Wine: Vinho Verde - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vinho-verde\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Wine: Vinho Verde\" \/>\n<meta property=\"og:description\" content=\"This bright wine of Portugal is perfectly suited to ch\u00e8vres and bloomy rinds\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vinho-verde\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-05-24T16:36:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-12T14:53:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/05\/VinhoVerde_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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Raised on California\u2019s Central Coast, educated in the Pacific Northwest, and transplanted to New England, Grant likes to write, edit, and code things.\",\"sameAs\":[\"https:\/\/www.facebook.com\/grantgbradley\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/grant-bradley\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cheese + Wine: Vinho Verde - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vinho-verde\/","og_locale":"en_US","og_type":"article","og_title":"Cheese + Wine: Vinho Verde","og_description":"This bright wine of Portugal is perfectly suited to ch\u00e8vres and bloomy rinds","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vinho-verde\/","og_site_name":"culture: the word on cheese","article_author":"https:\/\/www.facebook.com\/grantgbradley","article_published_time":"2016-05-24T16:36:35+00:00","article_modified_time":"2023-06-12T14:53:48+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/05\/VinhoVerde_ftr.jpg","type":"image\/jpeg"}],"author":"Tara Q. 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