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Published 1999
A food wine, verdelho’s combined sweetness and acidity allow it to work with food elements which help to bring its overt fruitiness into line, such as lemongrass, mild chilli, kaffir lime, galangal and fennel. Try it with Salt-and-pepper Oyster Fritters with Shaved Fennel and Blackbean Dressing, Chicken Livers with Pickled Lamb’s Tongue, Mustard Spaghetti and Garlic Sauce or Chargrilled Octopus with Saffron Rouille and Roasted Onion and Pimiento Salad.
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