The region of Rueda is found on high plains in Spain’s largest wine region, Castilla y León. With an altitude of between 700 and 870 metres, winters are bitterly cold and long, spring is short with late frosts and summers are hot and dry. One has to wonder why over 1000 years ago the monks said, “Hey let’s plant some grapes here!”

In fact the principal grape of the region, Verdejo, rather likes the pebbly soil, harsh contrasts in seasons and the marked difference between day and night temperatures. The vines’ struggle to survive undoubtedly produces incredibly tasty wine!

A glass of Rueda Verdejo, or Sauvignon Blanc, on a summer day is indeed a pleasure worth fighting for. Light in body it’s refreshing with citrus notes and an almondy, mineral finish.

Whilst lovely to drink as an aperitif, Verdejo is brilliant with so many food types. Consider stuffed olives, fresh marinated anchovies or boquerones as they’re called in Spain. And whilst we’re talking of Spanish snacks, croquetas de jamòn or a paella would also pair very well.

But for us the best marriage is seafood. Think crispy fried squid, marinated octopus, grilled sardines or mussels cooked with a splash of Verdejo of course!