Wine Wednesday: Martinsancho Rueda Verdejo | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Wine Wednesday: Martinsancho Rueda Verdejo



We hear a lot these days about "artisanal" products: artisan salami, artisan cheese, artisan beer, artisan wine, and so on. Well, my Wine of the Week is a true artisanal wine from Spain: Martinsancho Rueda Verdejo, 2013 ($17.99). 

The original majuelo (plot) of Martínsancho is less than an acre of gnarled, ancient Verdejo vines that were planted in the 17th century. These vines are preserved, in isolation, kind of like a museum of pre-phylloxera viticulture. In 1976, winemaker Angel Rodríguez planted out 25 acres of his best gravelly soils using cuttings from the original Martínsancho vines. Today the wine is blended from both vineyard sources. 

The result is a dry, racy wine with plenty of food-pairing acidity, with green apple and lemon-lime flavors and floral aromas. 

I'd suggest pairing Martinsancho Rueda Verdejo with the same foods you'd have alongside Sauvignon Blanc: fish and shellfish dishes, as well as greens dressed with vinaigrette, or tomatoes, olives and such.