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
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.