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Swedish Chef Celebrates “Hurdy Verde Bork Bork” Wine

Posted by on April 5, 2013

Periodically, I go to our wine racks and grab some whites and rosés to toss into the fridge so we have chilled wines ready and waiting for us when we want/need them.  Because of this, a bottle occasionally gets moved around and forgotten behind other things.  This happened with a bottle of ’11 Broadbent Vinho Verde that I tossed into the fridge at the end of the summer.

I’d occasionally notice it in there, but we weren’t drinking much wine, so I’d forget about it, and when we did open a bottle, it was often something we needed to cook with or planned for a particular food pairing.  I finally reached a night where I just wanted a glass of wine or two, and this light white wine seemed like the best option.

Broadbent Vinho Verde

Like most vinho verdes, this wine is a blend of a number of white grapes, loureiro, trajadura, and pederna (or arinto) in this case.  It was also lightly carbonated.  The wine initially struck me as tart and floral with some light green apple notes along with a hint of peach.  In addition to the fruit coming through, I also noted both apple and peach blossom notes that gave a simple wine a bit of depth.  As the wine warmed, the white peach notes became more dominant while the apple receded, and the wine started to read as slightly sweeter.

This wasn’t a wine to write a book about, but it was a straight forward and enjoyable wine that has a low alcohol level (9%) and made for a great sipper as I hung out with Grape Envy Guy on a night when he wasn’t interested in wine.  It’s good to remind myself from time to time that wine doesn’t need to be about deep thoughts and amazing food pairings.  At heart, it’s just a beverage and can just be enjoyed at that level.

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The Swedish Chef Celebrates “Hurdy Verde Bork Bork” Wine by Swirl, Sip, Snark, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

2 Responses to Swedish Chef Celebrates “Hurdy Verde Bork Bork” Wine

  1. Jordan Harris

    They do tend to be fairly simple but great wine with some shucked oysters if you like that sort of thing.

  2. VAWineDiva

    I’m going to take your word for the oyster pairing – I had a major taste aversion experience with a clam when I was a kid and haven’t been able to eat them ever since. In a pinch I can eat muscles, and I’ve had oysters a time or two, but they’re not typically something I’ll gravitate towards since my taste aversion generalized fairly easily to other similar foods.

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