Discover the Secret of a Lesser-Known Grape Variety - 2

Vidadillo 🍇🍷

Origin: Spain

Region: Aragón, mainly in the province of Zaragoza, in areas such as Cariñena

Color: Red

Style: High acidity and significant tannin content

Apart from wine, my second passion is cycling. For years, I've been following cycling races not only for the sport but also for the geographical aspect. You could say that I learned geography by watching Eurosport and listening to cycling legends (Wyrzykowski, Jaroński, Baranowski, Probosz), where I was fascinated by the nature and the descriptions of the various regions the peloton passed through.

A few days ago, the Vuelta ended... The beautiful landscapes of Spain and the detailed, professional descriptions reminded me of a grape variety I haven't tried in about two years. Vidadillo.

Vidadillo, also known as Vidadillo de Almonacid, is an ancient grape variety with a rich history, particularly associated with the Spanish region of Aragón, especially the Cariñena area in the province of Zaragoza. It is one of the oldest indigenous varieties in this region, though it is now cultivated on a small scale. In the past, it was more widely used, but over time its popularity waned in favor of other, more well-known varieties.

Key Characteristics of the Vidadillo Grape:

• Resilience and Durability: Vidadillo is a grape variety distinguished by its strong resistance to adverse weather conditions and vine diseases. As a result, it adapts well to difficult climatic conditions, such as droughts and poor soils, which are typical of the Aragón region.

• High Acidity and Tannins: Wines made from Vidadillo naturally have high acidity and a significant amount of tannins. This makes them quite strong and long-lived, capable of aging for many years, developing more complex aromas and flavors over time.

• Flavor Profile: Vidadillo wines are characterized by an intense aroma of dark fruits such as black currants, blackberries, and plums, along with spicy and earthy notes. You can often detect hints of pepper and herbs, as well as light mineral nuances related to the region's terroir.

• Rarity: Due to the decline in its popularity and the reduction in cultivation area, Vidadillo is now rarely found on the international market. It has become more of a local specialty, appreciated by connoisseurs and those looking for unique wine varieties.

• Aging Potential: Thanks to its high tannins and acidity, Vidadillo wines have excellent aging potential. Over time, they gain depth and softness, making them even more interesting after a few years of cellaring.

Ideal Culinary Pairings:

Here are some suggestions for pairing Vidadillo wines with food:

• Steaks (especially well-done or medium-rare)

• Lamb (grilled or braised with herbs)

• Blue cheeses, such as Roquefort or Stilton – the wines enhance the spicy and intense flavors of blue cheeses.

• Tapas: chorizo sausages, bocadillos with serrano ham, or grilled vegetables – strong wines perfectly complement the intensity of these flavors.

• Roasted vegetables: eggplant, peppers, zucchini, pumpkin – enhanced with herbs and spices.

• Grilled or braised mushrooms: truffles, portobello mushrooms, oyster mushrooms – the earthy notes in the wine complement the mushroom flavors beautifully.

This wine is not very well known in Poland, which is a shame. There are a few importers who carry this interesting variety in their portfolio.

I'm off shopping! ;-)

Michał Wójcik