Issue link: http://digital.copcomm.com/i/288975
98 / the tasting panel / april 2014 "When I'm with customers at the table, I give a little introductory note," says Sommelier Hector Perez of Casa Mono in New York, "telling them how Verdejo is making a comeback and how it is comparable to Sauvignon Blanc. But I emphasize it has its own flavor profile." A Striking Comeback Indeed, Verdejo and Rueda are making comebacks. Located in what was long considered the backwater of Spanish wine production, Rueda is situated mostly along a plateau above the Duero River, sandwiched between the prestigious Ribera del Duero wine area to the east and the emerging Toro region to the west, both known for red wines. For decades, Rueda was mainly known—when it was known at all—for its rustic, golden, sherry-like wines, yet in the 1970s Rioja producer Marqués de Riscal thought it might have the capability to produce fresh, crisp white wines, then a rarity in Spain. Riscal recruited French wine con- sultant Émile Peynaud do help with a two-year study, afterward deciding to locate a winery there, planting Sauvignon Blanc in addi- tion to Verdejo and Viura. "Nobody had shown any interest in Rueda until then," says Riscal's Francisco Hurtado, Technical Director for the large, family-owned firm. "Only one winery coopera- tive and some small local producers existed in the area." One of those small Left to right: Emina Verdejo, Verdejo from Palacio de Bornos, Lurton Verdejo. Angel Rodriguez of Martinsancho wines (imported by Classical Wines). Zach Moss, Wine Store Manager and Purchasing Director for Despaña Vinos y Mas in New York says that Millenniels will love Verdejo. PHOTO: ERICA GANNETT TP0414_072-101.indd 98 3/21/14 8:29 PM