Verdelho

There was also a red variety, known as a Verdelho Tinto. But the Tinto is not widely planted any-more and quite rare nowadays, though both white and black varieties are grown on the island. The grape variety traditionally produces a golden Madeira whose colour deepens with age. Always made in a medium-dry to medium-sweet style, which gives it somewhat more body but less acidity than wines may by Sercial. This can make it seem softer and riper than it actually is, although its true astringency is revealed on the finish. Good on the nose, with strong hints of dry fruit. With age the wines develop an extraordinary smoky complexity, whilst still retaining their penetrating character.

Verdelho and especially Sercial styles are fermented to or near dryness.
Verdelho is particularly sensitive to Oidium (Powdery mildew) and was the most widely grown wide grape variety cultivated in Madeira before phylloxera stuck. It is thought that it would have represented 2/3rds of all the grape vines planted. Verdelho and Sercial however, nowadays, are the least produced traditional grape varieties, currently representing 2% of total grape production on the island. The move towards traditional grape stocks and Verdelho’s potential for producing excellent dry white wine, will certainly promote greater production of this variety (see the end of Colheita and Vintage Madeira).

The grape variety is grown on the north side of the island, mainly in São Vicente, Seixal, Arco de São Jorge, Ponta Delgada and Ribeira da Janela and found in smaller quantities in the south, principally in Prazeres, Fajã da Ovelha and Estreito de Câmara de Lobos.
It works surprisingly well with delicate fish dishes, as well as cheese. Verdelho also goes well with light or creamy soups, and consommés. Verdelho is often added to consommés during the cooking process in order to bring out the flavours of the soup. Sercial and Verdelho can also be served alongside canapés or entrées, such as certain types of smoked fish, caviar, olives, cured hams, duck and flavoursome dry fruits and nuts, such as hazelnut, almond or walnut.

Verdelho and other medium–dry Madeira wines can be served slightly chilled, as they tend to be medium bodied with a certain level of residual sugars. As they are richer than Sercial and other dry Madeira’s, they benefit from being served at temperatures between 10ºC and 12ºC (50ºF – 54ºF).

Verdelho is not connected to the Verdello of Italy (of Orvieto in the region of Umbria) and neither to Verdicchio (from the Marche), nor is it Gouveio grown in the Portuguese mainland. Verdelho also grows in the Azores (Ilha do Pico, Terceira and Graciosa) and Australia where it was taken from the island of Madeira around 1824.

See also Madeira, Boal, Sercial, Malvasia, Tinta Negra Mole.