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Jose Pariente Verdejo 2015

Verdejo from Rueda, Spain
  • WW90
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Winemaker Notes

In the visual phase, the wine shows a brilliant straw yellow with greenish reflections. The aroma, of great intensity, is elegant, fresh and complex. It has a markedly fruity tone that spans the range of white fruits (pear, peach), citrus and passion fruit. There are also hints of fennel and garrigue on a balsamic aniseed ground. In the mouth, the notes of fresh fruit appear again. Unctuous, sweet and elegant with a slight touch of bitterness in the finish characteristic of the Verdejo variety. It has a big structure that favours its persistence.

This is an excellent wine for accompanying appetizers and fish dishes, seafood, pasta, rice and white meat. It goes well with smoked meats, soft cheeses, and serrano ham.

Critical Acclaim

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Wilfred Wong of Wine.com

A rewarding wine that I would easily substitute in place of Chardonnay on a warm and sunny day in San Francisco. The 2015 José Pariente Verdejo brings rewarding ripe core fruit flavors that are nicely tempered with an accent of dried citrus. Its rich finish makes an excellent sipping wine with appetizers or a first-course seafood salad. While I often drink Chardonnay, I find a changeup like this to be a welcome treat for the palate. (Tasted: June 7, 2017, San Francisco, CA USA)

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Jose Pariente

Jose Pariente

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Jose Pariente, , Spain
Jose Pariente
Victoria Pariente, the winemaker and daughter of Jose, has moved production of the Jose Pariente wines to this new winery in the heart of Rueda. Their new production facility will allow her better control of grape quality coming into the winery as well as the possibility of increased production. The grapes are still sourced from the original vines, her father planted, now a bit older than 40 years, planted near the village of Simancas.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

VTOJOPARVER_2015 Item# 158553

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