Vermentino is a green grape variety grown in Liguria, Sardinia and southern Tuscany: all areas near the sea. Its origins are still uncertain, but most scholars agree on the hypothesis that it originally came from Spain and then spread to France, Corsica and later Italy, by way of Liguria. Others believe it comes from the family of Malvasia grapes: both Malvasia and Vermentino share the ability to adapt to different terrains, capable of giving the wine varying aromas and flavors. But the best Vermentino wines are those grown on granite flaked by erosion and rich in minerals. Its bunches are medium-sized, with round berries and rather thick skin.
The wine of the sea
Whether they’re from Tuscany, Liguria or Sardinia, these wines get their tangy aspect from the land so close to the sea, and the breeze that envelops them in the iodine aroma so characteristic of the coast.
Sardinian, Tuscan and Ligurian Vermentinos
If salinity is the distinctive characteristic of this wine, the difference in land characterizes them in a very clear way, bringing out different aromas and flavors depending on the soil that nourished them. Sardinian wines in particular are generally more full-bodied and aromatic, clearly recalling Mediterranean scrub. The Tuscan ones are fresher, with more minerals, citrus and almond at the end. Whereas the Ligurian Vermentinos are fruitier, with notes of white flowers, peach and melon, and they usually have a lower alcohol content than the other two.
Vermentino and food
The versatility of this wine makes it perfect for different pairings, from aperitivos with vegetable or fish finger foods to fish risottos, shellfish soups, omelets with herbs or zucchini flowers. Vermentino is also ideal for accompanying white meats such as scallops or main fish courses such as grilled squid, octopus soup or sautéed clams. Served in narrower tulip or Rhenish type glasses, which help to retain the aromas of fresh wines, but also more structured ones. Serve it at the table at a temperature between 50 and 54 degrees.