Verdejo wine

Verdejo (pronounced Vurr-day-ho) is a vibrant white wine from the Rueda region of Spain, known for its crisp, refreshing character.

Made from the Verdejo grape, this wine is a celebration of citrus zing. Think zesty lemon, luscious grapefruit and a hint of tropical fruits dancing on your palate. What sets Verdejo apart from other white wines from Spain is its lively acidity, giving it a zingy, mouthwatering sensation that makes it oh-so refreshing.

If you're into aromatic wines, Verdejo won't disappoint. Its fragrant bouquet often includes hints of herbs, like fennel or a touch of minerality, adding depth to its charm.

Whether you're a seasoned wine aficionado or just starting to explore the world of whites, Verdejo is a must-try. It's like a breath of fresh air on a warm summer day –invigorating, vibrant and utterly refreshing. Not to mention a great choice for your next meal. It’s ready to be paired with seafood and salads, or even slightly spicy paella.

Verdejo (meaning green) is a thin-skinned grape, which means it can oxidise easily, so winemakers handle it with care. Thanks to the introduction of cold fermentation in the 1990s, that no longer poses a problem, and the grape makes delicious, characterful, fresh whites. And if you want to get a bit wine geeky, it’s a crossing between Traminer (Savagnin) and Castellana Blanca. 

Today, 4 out of 10 bottles of white wine bought in Spain are made from Verdejo.

Young Verdejo is a crisp, aromatic, lean style of white, with notes of lemon, lime, green apple, blossom and herbaceous notes. So if you love Sauvignon Blanc this would be a great alternative to try. It can also develop a slight nuttiness with a little bit of age. 

A few wines have a smoky, creamy, nutty and savoury style and a bit more roundness, which is the result of lees ageing and time in oak. These wines can be aged and tend to be better with food.

Surprising though it may seem, the Verdejo grape originated in north Africa and was brought to Spain by the Moors. So, it’s been around for centuries. 

More recently, this variety was the one that brought fame to the small Rueda region in northwest Spain. In fact, it makes up 90% of Rueda’s plantings. Although this variety had been established there for centuries, it was largely ignored for years in favour of Palomino because, susceptible to oxidisation, it largely produced deep amber-hued fortified wines, with little appeal. Then cool fermentation was introduced, and Verdejo hit its stride. 

That was largely thanks to Rioja’s famous Marqués de Riscal estate, which invested in Rueda in the 1970s and realised the potential of Verdejo. Their success was the main driver for Rueda’s Verdejo gaining DO status.

The grape benefits from the altitude of Rueda’s vineyards – 700-800 metres high – which means hot sunny days, and a dramatic drop in temperature at night. This helps to bring out the aromas and freshness of this grape. 

More generally, Verdejo is planted all over Castilla y León, northwest Spain and, thanks to its success there, Castilla La Mancha and Extremadura have also adopted it in a more limited way. 

Little is grown anywhere else, although there is a little experimentation in the US and Australia.

Verdejo tends to be a crisp, aromatic, dry white, best drunk young and fresh. So chill your bottle down, like you would a Sauvignon Blanc and enjoy.

There are a few more intense wines, even some that are oaked, that are longer lived – this variety tends to mature more gracefully than a Sauvignon Blanc. These barrel-aged wines are likely to be more golden in colour, as opposed to the pale straw of exuberant youthful whites.

Discover more tips to serve the perfect glass of wine. 

Chill your young Verdejo whites down well, then enjoy. Here are some suggestions:

• Solo glass – with its appealing fruit and lemony freshness, it makes a great aperitif or simple glass on its own.
• Chicken – the freshness of Verdejo wines will cut through richer, creamier sauces, so try it with chicken pie. The barrel-aged Verdejos would also work here too, it’s weight and character balancing the food.
• Salmon – quite a fatty, rich fish that the acidity of Verdejo could easily handle.
• Paella – this rice dish, with all its additions, needs a white with character and acidity which Verdejo provides with ease.
• Seafood – Verdejo’s freshness makes it a great choice with crab, lobster and the like.
• Cheese – try with cheeses like haloumi, feta and pecorino … its acidity balancing the salty character.

Read our beginner's guide to food and wine pairing.