Verdicchio is a yellow-green grape variety from central Italy responsible for making dry wines of the same color. The variety has been used here for many centuries, and its use has been documented in the Marche region since the 14th Century.
In Marche, two DOC titles exist for varietal Verdicchio wines: Verdicchio dei Castelli di Jesi and Verdicchio di Matelica. The grapes may also be used in blends from other regions, including Marche's neighbors Umbria and Lazio. In the various DOCs where Verdicchio is allowed to be blended, Malvasia and Trebbiano are used as traditional partners. Verdicchio and Trebbiano are very similar in the vineyard, and have often been confused with each other – as is evidenced in Verdicchio’s regional synonyms, Trebbiano di Soave and Trebbiano di Lugana.
Verdicchio is not a particularly aromatic variety, especially when over-cropped. At its best it offers elegant aromas of citrus and nuts, specifically lemon and bitter almonds. The variety lends itself well to the production of spumante (sparkling) wines, which are a local specialty on the Adriatic coast.
Synonyms include: Trebbiano di Soave, Trebbiano di Lugana, Marchigiano, Turbiana.
Food matches include:
Europe: Marinated eel (anguilla marinata); turbot fillets with escalivada (smoky roasted peppers, eggplant and onion)
Asia: Prawn and sweet potato fritters (bánh tôm)
Americas: Broad bean salad with peanut dressing
Australasia/Oceania: Roasted flounder with lemon butter