Finding great verdelho is as awesome as finding cold chicken in the fridge. It’s a very satisfying thing, yet a very rare one here in NZ, with only 4 companies that I know of growing it. Historically verdelho was used to make Madeira, but it’s found a new talent as a table wine. Exotically perfumed with honeysuckle, lime, peach and a squeak of toast from a 9-month stint maturing in older oak barrels the Summerhouse is stunning with teriyaki chicken.
