Yikes, my Verdejo is a ringer for Sauv Blanc!

WTN: `05 Verdejo Bribon PradoRey, Rueda Sp.

12.5% alc, synthetic cork, $18 Cdn. Opened one hour allowed to warm a little.

Color. Medium straw plus, no yellow as yet.

Nose. With this varietal, "look for typical aromatic and herbaceous character" says HRH Jancis. Well, I found melon, lime and grapefruit and the wine really picked up overnight with some grassyness and more grapefruit.

Palate. Initial entry thoughts were medium bodied, good balance and structure. There is a good splash of acidity here, fruit is not all that ripe. I did find some almonds on the finish along with apple and pear. I can see why Verdejo is blended with SB! Found the wine tad overblown as it warmed but softened overnight with granny smith apples and more pink grapefruit. Served blind, I would never have guessed Spain. Will try others as time allows.

Verdejo doesn't resemble SB, but too many Rueda producers are blending some SB into their verdejo (and not mentioning it on the label) in order to accentuate the aromatics. I wouldn't be sirprised if Prado Rey did it too. I don't like this practice at all myself.

Thanks Victor, I thought my title would catch your attention!
We are going to sample Albarino over on Wine Focus, any insights?

Verdejo doesn't resemble SB, but too many Rueda producers are blending some SB into their verdejo (and not mentioning it on the label) in order to accentuate the aromatics. I wouldn't be sirprised if Prado Rey did it too. I don't like this practice at all myself.

Victor,

What percentage of SB are they allowed? I've noticed the SB "Verdejo's" too.

[quote="Victor de la Serna"]Verdejo doesn't resemble SB, but too many Rueda producers are blending some SB into their verdejo (and not mentioning it on the label) in order to accentuate the aromatics. I wouldn't be sirprised if Prado Rey did it too. I don't like this practice at all myself.[/quote

I have to agree Victor. It seems to me that if a winemaker has to resort to trickery to sell their wine, they ought to make a better wine.

What percentage of SB are they allowed? I've noticed the SB "Verdejo's" too.

EU regs say 15% if the bottle is labelled Verdejo. But then local regs might be more strict. And what actually happens is another thing again. It surprises me that 15% SB could have such a marked effect.

What percentage of SB are they allowed? I've noticed the SB "Verdejo's" too.

EU regs say 15% if the bottle is labelled Verdejo. But then local regs might be more strict. And what actually happens is another thing again. It surprises me that 15% SB could have such a marked effect.

Thanks, Steve.

I knew about the EU regulation--wondered about the local possibility for stringency, and also wondered how much impact the percentage of SB could have.

I know that if the label doesn't explicitly read "Verdejo" there's likely none to little in the white wine.

No cheating whatsoever here. A European appellation's regulations cannot go further than the EU regulations, and throughout Europe a wine with 85% varietal contents may sport a varietal name on the label. (What a local appelation can do is to ban any varietal names from appearing on the label, as is still sometimes the case in France.) So it is in Rueda. But you don't even need 15% for sauvignon blanc's pervasive and powerful aromatics to show through - Ercavio's airén has just 5%, and it's already quite apparent at that level! All this is obvious in Rueda, in Bordeaux, in the Loire, in Friuli, in New Zealand... I am not so sure about California, though - Cal SB always seems to be practically devoid of SB aromas, as a bland bottle of 2005 Rochioli SB I had yesterday again reminded me! In this case, I think it's the insistence on overripe grapes and the heavy-handed use of oak that bear such results...

Victor typed:I am not so sure about California, though - Cal SB always seems to be practically devoid of SB aromas, as a bland bottle of 2005 Rochioli SB I had yesterday again reminded me! In this case, I think it's the insistence on overripe grapes and the heavy-handed use of oak that bear such results...

Victor I agree with the overripe grapes thing, and the heavy-handed use of oak. IMO, SB should not see oak at all, and do you suppose the over ripeness is simply to get the alcohol levels up? I guess I am on a kick against high 14% or more ABV in wines that don't need it, and IMO most do not.