![]() In other words, the characteristics of this cheese are the same as many you find in Verdejo. It’s creamy and mouth-filling, yet it’s light and bright. Made by the company Cypress Grove in Arcata, California, this iconic American goat cheese is possibly the most wine-friendly cheese of any made in the world. Here’s how you match them download our Pairing Guide here Whether from Spain or the United States, cheeses of all kinds find comradeship with the many styles of Verdejo. ![]() ![]() In addition to being a super sippable wine, Verdejo sidles up to cheese like a cowboy to a saddle. Not Verdejo, which excels at all ages and stages. Very few white grapes can be released both young and aged - usually, it’s one or the other. This oak aging is also a testament to the versatility of Verdejo. The wines spend some amount of time in oak barrels or casks, and while not oaky, take on some of the spice and broadness on the palate that only oak can create. The acidity of the grape remains, and in concert with the rich mouthfeel, inches into Chablis-like territory. In turn, this takes the wine in a creamy direction giving it more body. Lees-aged means the wine spends time on the spent yeast cells called lees. Think pinot grigio and sauvignon blanc with a Spanish accent. Joven means young in Spanish and in the case of Verdejo, translates to approachable, light, bright-acid wines with hints of grapefruit, lemon, and lime. ![]() Verdejo has three main styles – joven, lees-aged, and oak-aged. Those styles are the result of the variety of soils, higher altitudes, and extreme climate in the two regions. Part of this has to do with the many styles of Verdejo and Ribera del Duero-grown Tempranillo (also known as Tinta del Pais and Tinto Fino in this region). ![]()
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