Last updated on October 25th, 2020
Hey, we get it. Rosé has been played out since the New York Times declared it the “summer drink to be seen with” for those damn hipsters a few summers ago, and you’re looking for a newer, fresher glug for your glass.
Allow me to introduce you to my longtime, semi-undercover summer love: vinho verde.
A Portuguese wine whose name translates to “green wine” for the fact that it’s bottled young, vinho verde is an effervescent white wine.
It’s heavy with tart citrusy notes—think lime, green apple, and nectarine—and sometimes lets a hint of summery melon sneak in.
(Reds and rosés do exist in vinho verde-land, although they’re rarely to be found in American wine stores.)
Best of all, it’s scary affordable.
Most bottles fall in the under-$10 category, making it a zippy alternative to Prosecco or Cava (both of which should not be bank-breakers either, but I’ve noticed their prices creeping up over the years).
Vinho verdo is a wine born for nights on the patio, backyard barbecues, and early al fresco happy hours—not something to hoard in your cellar for decades.
It’s young, it’s hip, it’s fun; take it out on the town for a spin!
Even Trader Joe’s has a version of vinho verde, a $4 bottle of Espiral, and my house brand is the widely-found Gazela. But by all means, check out the selection at your local wine shop to find some less-obvious bottlings.
And may I suggest cracking open a bottle or two to make an unusually refreshing vinho verde sangria?
This version plays up the wine’s fruity palate, while the slight effervescence means it goes down quickly. Maybe a little too quickly.
Vinho verde sangria pairs the usual grapes and apples with fresh peaches, all the better to embrace the in-season fruits of summer. Use Granny Smith apples to really play up the natural flavors of the wine.
- 2 peaches, cubed
- 1 Granny Smith apple, cubed
- 1/2 pound green grapes, sliced in half
- 2 750-ml bottles vinho verde
- 1 cup triple sec or Cointreau
- Combine all ingredients in a large (3-4 quart) pitcher.
- Refrigerate for at least 4 hours to chill the wine and let the flavors meld.
- Serve over ice.