Aveleda - and the understated wines from Vinho Verde
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What makes Vinho Verde an underrated value wine and why should listeners care?
You're listening to Two Guys Talking Wine with Michael Pincus and Andre Proulx. Michael. Hello, Andre. How are you? I'm fine, yourself? I'm doing very well. We've got a bit of a project in front of us today. I pulled up my socks and did some yeoman's work over the past week. As a yeoman does. And, you know, I got a chance to touch on one of my favorite regions, wine regions on the planet. I think it's certainly one of the regions that just might be one of the last great values in the wine world. Kind of unsung? I'd say unsung, but I think this is something where it's unsung because we have a monopoly that doesn't have an interest in developing it. I know we have some really great agents. He doesn't sponsor the podcast, but Bernard from Le Sommelier reps some really great producers from Portugal. And today we're talking about Vino Verde. Yeah, Vino Verde.
I would agree with you. It is very much one of those unsung regions where most people think of it as a summertime region, if they think of it at all. Yeah. I think you've said everything that I could say about it. And it's fascinating because, I mean, these do work as summer wines. It's 34 degrees. We're sitting outside. We have in our glass the Aveleda Lutero, one of the... entry-level, call it entry-level, for lack of a better term. I think these wines are $10, if that. In and around there at the LCVO, and it's sort of what my introduction to Vino Verde was before having the opportunity in 2017 to go over there and be a judge at the Vino Verde competition, go back on vacation, and I've fallen deeply in love with a few producers there, but also with the region in general, and we're going to be talking about
that throughout the podcast in general. I know that when Aveleta wines appear, let's say at the door, which is when I remember them. I hate to say it. It's not something that I immediately go, oh, I need an Aveleta. But when they appear at the door... And I throw them in the fridge and I start tasting them again. I'm like, why don't I think of these guys more often? Why don't I think Vino Verde more often? You know, obviously I write the Rosé report, so Rosé is top of mind. Yeah. But... I get them in my glass and I'm like, I am so happy. I am so summarized at that point because they're so fresh. They're so light. They're easy to drink. They're great with food. They're just a fantastic wine. And I just, as I said, it's not something that I immediately...
jump to think about, but the moment I see them, I'm like, oh, yeah, you know, with a slap on the forehead. Yeah, this was a really nice, like, revisit as well, and I'm really excited. We have five wines to taste through today, but I had a chance to sit down with the winemaker, the head winemaker. It's a fairly large winery, and the winemaker is Diogo Campilio, and I know you and I have given our initial thoughts about Vino Verde, but we're going to let him do most of the talking here, and
I asked him to give us just an overview because who can better talk about Vinho Verde than the Portuguese? When I talk about Vinho Verde, the first that it comes to my head is a very delicate white wine. We produce more whites than reds and then rosés. So I would say it's around 65% of the entire region is white wines. But when I need or when I'm doing... a dry tasting when the whites come to my head they bring the idea of a very light wine but at the same time with a nice perfume very elegant very white flowers and with a lot of styles that we can do we can do wines with oak wines without oak wines with batonnage So there's a lot of different wines that we can do, but when I need to talk about the Vinho Verde region to a consumer, normally I try to tell them that when they are trying, when they are tasting our white wines, they are tasting something that is a little bit unique because they are very fresh, very light, but at the same time, gastronomic wines, but very elegant. That's how I would explain the white wines.
You and I, we talked a bit about our own biases. I think that the difference is, you know, I was drawn to some producers that are on great wine lists. So Afro Shvino and Anselmo Mendes, which are two producers that I've mentioned on this podcast before. But I was always a bit surprised about how the locals look.
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Chapters
6 chapters
1
What makes Vinho Verde an underrated value wine and why should listeners care?
0:06–11:49
2
How does Aveleda’s head winemaker Diogo explain the character of Vinho Verde’s white wines?
11:49–22:49
3
Why have Vinho Verde red wines improved dramatically in the last decade?
22:49–34:11
4
What modern viticultural practices are driving higher quality grapes in Vinho Verde?
34:11–44:54
5
How is Aveleda preserving and promoting indigenous Portuguese grape varieties across its estates?
44:54–56:34
6
What are the flavor differences between Loureiro ‘25, the Loureiro‑Alvarinho blend, and the single‑vineyard expressions?
56:34–57:48
Speakers
2 identifiedMore from Two Guys Talking Wine
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