Azal Espanhol

Azal Espanhol is a white grape variety native to the Iberian Peninsula. It is primarily grown in the Vinho Verde region of Portugal, but can also be found in certain areas of Spain. The grape is known for its high acidity and distinct aroma, often used in the production of light, fresh white wines.

History

The origins of Azal Espanhol are not well-documented, but it is believed to have been cultivated in the Iberian Peninsula for centuries. The grape is often associated with the Vinho Verde region, where it has been grown for generations.

Viticulture

Azal Espanhol is a hardy grape variety that can withstand the cool, damp climate of the Vinho Verde region. It is typically harvested in late September or early October. The grape has a thick skin, which helps protect it from diseases and pests.

Wine Production

Azal Espanhol is used to produce light, fresh white wines with high acidity. These wines are typically consumed young and are known for their crisp, refreshing taste. They often have notes of green apple, lemon, and mineral.

Food Pairing

Due to its high acidity and light body, Azal Espanhol wines pair well with seafood, particularly shellfish like oysters and clams. They also complement dishes with strong flavors, such as spicy Asian cuisine.

See Also

• Vinho Verde
• Portuguese wine
• Spanish wine
• List of grape varieties