Vermentino

Vermentino is a light-skinned wine grape variety, primarily found in Italian wine. It is widely planted in both Sardinia and Liguria, to some extent in Corsica, in Piedmonte under the name Favorita, and in increasing amounts in Languedoc-Roussillon. The leaves are dark green and pentagonal. The grapes are amber-yellow and hang in pyramidal bunches. The vines are often grown on slopes facing the sea where they can benefit from the additional reflected light. The Vitis International Variety Catalogue now gives Italy as its origin.
The most famous wine made from Vermentino is probably the DOCG Vermentino di Gallura and Vermentino di Gallura Superiore, which is produced in the province of Olbia-Tempio, in the north of Sardinia. The grape is said to have been cultivated in this part of Gallura, often under the name Arratelau, since the 14th century. Elsewhere on the island the grape is used for a variety of white wines, including sweet and sparkling variants.
Despite the typical light-bodied character of Vermentino, it’s actually quite complex to taste. This is because Vermentino has high levels of phenols which contribute to its subtle bitterness on the finish, a taste often described as green or unripe almond. A glass of classic Sardinia Vermentino will offer up lively aromas of pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest. On the palate, Vermentino is almost always dry and somewhat oily with flavours of grapefruit and citrus, with a crushed rocky minerality and saltiness. On the finish, it can be a bit snappy with bitterness similar to the taste of grapefruit pith or, if it’s on the riper side, fresh almond.
There are two different styles of Vermentino, based on the winemaking techniques applied. One style is is lighter, more floral and zestier and the other is richer and creamier. The difference between the two styles occurs after the alcoholic fermentation as the wine sits in the tank. At this point, the winemaker may choose to add Malolactic Fermentation. The Malolactic Fermentation creates a creamy and buttery taste and offers a richer oily sensation on the tongue.
Vermentino with its somewhat oily character, salinity and phenolic bitterness is a wonderful wine to match with medium-weight dishes that play with rich herbs and spices. Due to its bolder intensity, you can easily match this wine with richer fish such as halibut or even meats as bold as fennel-spiced pork sausages. One key thing to pay attention to when pairing with Vermentino is the acidity level in a dish. Vermentino often doesn’t have enough spritzy acidity needed to match against tart pickled dishes. Vermentino also is a great wine to pair with dishes with garlic and pesto.