decant: No

September 12th, 2018

Vernaccia di San Gimignano

Hailing from Tuscany, this white grape is also the varietal in the Tuscan regional wine with the same name. Wines are bright, citrusy and crisp, and lend a slight bitter note on the finish.

September 12th, 2018

Txakoli (White)

A bone dry, slightly spritzy wine from Spain’s Basque Country, produced in three different regions from a host of grapes, most importantly Hondarrabi Zuri.

September 12th, 2018

Verdejo

An herbaceous white wine that grows almost exclusively in the Rueda region of Spain. Not to be confused with Verdelho, a Portuguese grape used in primarily in Madeira.

September 12th, 2018

Vin Jaune

A rare, oxidized French white with bizarrely unique aromas. Occassionally, you’ll find it used in cooking where it adds an indescrible nutty taste to classic French dishes.

September 12th, 2018

Verdelho

This Portuguese native is one of the four key grapes used in the production of Madeira; it is found little elsewhere, though select Australian producers are making quality wines.

September 12th, 2018

Vin Santo

Vin Santo or “holy wine” is a rare dessert wine found mostly in Tuscany. The grapes are first dried on straw mats to concentrate the sugars and can take as long as 4 years to ferment.

September 12th, 2018

Verdicchio

A fascinating white found primarily in the Marche of Italy where Verdicchio wines are loved for their sweet, peachy aromatics and somewhat oily texture.

September 12th, 2018

Vinho Verde

A regional wine blend from Portugal offered in both white, rosé and red styles. The most popular style is a fun, fruity white that usually has a touch of spritz.

September 12th, 2018

Vermentino is an important white of Sardinia and Tuscany where producers offer both oaked and unoaked styles. It’s also one of the top white blending grapes included in Provence Rosé (labeled as Rolle).

September 12th, 2018

Vinsanto

Confusingly, not Italy’s Vin Santo, Vinsanto is a Greek sweet wine made in a passito style (sun-dried grapes) and known mostly from Santorini where it’s made with Assyrtiko.