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Loureiro is a white-wine grape originating in the Iberian peninsula (most likely in the valley of the River Lima); it is today grown mostly in Portugal (in the Minho region, at the north of the land), but also in Spain (in the Galicia region, which adjoins Minho), where it is called “Loureira”.
It is not well known under its proper names, but is famous world-wide as the wine “Vinho Verde”. (The name “Vinho Verde” does not refer to the color of the wine, but to its freshness, in the sense that “green” means young; there are actually red “Vinho Verde” wines.) Vinho Verde wines are not all 100% Loureiro, and need not necessarily include any Loureiro at all: it is a “recommended” type for Vinho Verdes, but no particular grape is required (though there is a limited list of allowed grapes). That said, though, Loureiro is nearly universal as a good portion of white Vinho Verdes, and is not infrequently 100%. With the modern recognition of Loureiro as a premium—indeed, “noble”—grape, one sees more and more monovarietal bottlings expressly labelled as Loureiro.
(The phrase “Vinho Verde” can be confusing. While it is, as noted above, usually thought of as the name of a style of wine, it is actually the name of a particular wine-producing region, as set forth in Portugese wine laws: referring to a wine as “Vinho Verde” is analogous to referring to a wine as “Bordeaux”—you are referring to the place that produced it. Click this link for more details.)
Loureiro long suffered in reputation because the wines made from it were almost invariably quite inexpensive, and what is low in cost is rarely valued much. Vinho Verde wines were dismissively referred to as “summer sippers” or “poolside wines”. Now they may work well enough as such things, and certainly not every Loureiro-based wine is a wonder and a marvel; but well-made Loureiro wines—and there are a lot of them—definitely reward attention paid to them, and are definitely serious drinking.
The grape’s name derives from the name of the laurel bush, and its scent and flavor is indeed reminescent of laurel (think “bay leaf”)—indeed, “aggressively” flavored and scented in some cases (which is A Good Thing). It is distinctive and interesting. In addition to the dominant laurel quality, Loureiro wines usually also show both citrus and clear mineral flavors, making them quite a flavor package. Loureiro wines also typically exhibit keen acidity, giving them zest, plus making them good with many foods.
Some Loureiro-based wines exhibit a trace of petillance—a faint trace of “fizziness” from dissolved carbon dioxide. Traditionally that CO2 was a byproduct of the fermentation, but nowadays it is often deliberately injected to make a more “interesting” wine. Some like it, some don’t, and most don’t care much one way or the other. Just don’t be surprised by an occasionally sense of “spritz” in a Loureiro. (Some feel that adding a little CO2 reduces the chances of unwanted bottle oxidation, to which Loureiro is said to be prone.)
One does have to be wary of Vinho Verde that is made to conform to the popular image of a lightweight “sipper” (though even those are often quite flavorful); but with a little care, there is lots of fine enjoyment to be had. To repeat, then: Loureiro wines are often serious, excellent wines worthy of slow and careful imbibing.
Factoid: Loureiro is often called by misleading names, from Arinto to Moscatel. Caveat emptor.
“Loureira, Loureiro or Loureiro Blanco is a white wine grape cultivated primarily in Galicia, Spain. It is also grown across the border in the Portuguese wine region of Minho where it is known as Loureiro and used in Vinho Verde. It is made either as a varietal wine or in a blend with Treixadura.”
“‘Loureiro’ means ‘laurel’ or ‘bay’ and the aroma of Loureiro wines is said to resemble that of laurel flowers, also orange blossom, acacia and lime blossom, overlaying appley, peachy fruit. Loureiro wines usually have refreshing, well-balanced acidity. Loureiro is much in evidence nowadays bottled as a single variety, but traditionally it was more often blended with Arinto (Pedernã) and Alvarinho, or with Trajadura. It is a very vigorous, high-yielding variety that has only recently been recognised as ‘noble’.”
“High in acid, intense aromas, and fresh, but loses its fresh, floral and fruity characters with age. The aromatic intensity lends this young varietal much expression which harkens back to its name (‘the laurel’), but is bolstered by hints of lime, orange, and acacia blossom, and the fruitiness of the orange and peach. Good well-balanced structure, lasting finish.”
“Grown almost exclusively in the Vinho Verde region of Portugal and the Galicia region of Spain just over the border, [Loureiro] was most often used as a blending grape with Alvarinhao (Albarino) or Trejadura (Treixadura). However, it’s recently been re-evaluated for its freshness, crispness, and super complex aromatics of orange blossom, lime blossom, apple, peach, and acacia, and more often than not pops up these days as a single varietal wine.”
“Loureiro means ‘laurel’ or ‘bay’ and the aroma of Loureiro wines resembles that of laurel flowers, orange blossom, acacia and lime blossom with undertones of appley, peachy fruit. Loureiro wines usually have refreshing, well-balanced acidity. Loureiro can be bottled as a single variety but, traditionally, is often blended with Arinto, Alvarinho or Trajadura.”
“The name Loureiro means ‘laurel’, and refers to the bay-leaf (Laurus nobilis) scent that marks Loureiro wines out. Loureiro wines have excellent acidity and are low in alcohol. Varietal Loureiro wines are becoming more popular, but historically, Vinho Verde wines have also consisted of Trajadura and Pederna (the Minho name for Arinto). These simple, refreshing wines are prone to premature oxidation and are increasingly bottled with a hint of carbon dioxide to ensure optimum quality and to add an effervescent spritz.”
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Some Descriptions of Loureiro Wines
“Loureira, Loureiro or Loureiro Blanco is a white wine grape cultivated primarily in Galicia, Spain. It is also grown across the border in the Portuguese wine region of Minho where it is known as Loureiro and used in Vinho Verde. It is made either as a varietal wine or in a blend with Treixadura.”
“‘Loureiro’ means ‘laurel’ or ‘bay’ and the aroma of Loureiro wines is said to resemble that of laurel flowers, also orange blossom, acacia and lime blossom, overlaying appley, peachy fruit. Loureiro wines usually have refreshing, well-balanced acidity. Loureiro is much in evidence nowadays bottled as a single variety, but traditionally it was more often blended with Arinto (Pedernã) and Alvarinho, or with Trajadura. It is a very vigorous, high-yielding variety that has only recently been recognised as ‘noble’.”
“High in acid, intense aromas, and fresh, but loses its fresh, floral and fruity characters with age. The aromatic intensity lends this young varietal much expression which harkens back to its name (‘the laurel’), but is bolstered by hints of lime, orange, and acacia blossom, and the fruitiness of the orange and peach. Good well-balanced structure, lasting finish.”
“Grown almost exclusively in the Vinho Verde region of Portugal and the Galicia region of Spain just over the border, [Loureiro] was most often used as a blending grape with Alvarinhao (Albarino) or Trejadura (Treixadura). However, it’s recently been re-evaluated for its freshness, crispness, and super complex aromatics of orange blossom, lime blossom, apple, peach, and acacia, and more often than not pops up these days as a single varietal wine.”
“Loureiro means ‘laurel’ or ‘bay’ and the aroma of Loureiro wines resembles that of laurel flowers, orange blossom, acacia and lime blossom with undertones of appley, peachy fruit. Loureiro wines usually have refreshing, well-balanced acidity. Loureiro can be bottled as a single variety but, traditionally, is often blended with Arinto, Alvarinho or Trajadura.”
“The name Loureiro means ‘laurel’, and refers to the bay-leaf (Laurus nobilis) scent that marks Loureiro wines out. Loureiro wines have excellent acidity and are low in alcohol. Varietal Loureiro wines are becoming more popular, but historically, Vinho Verde wines have also consisted of Trajadura and Pederna (the Minho name for Arinto). These simple, refreshing wines are prone to premature oxidation and are increasingly bottled with a hint of carbon dioxide to ensure optimum quality and to add an effervescent spritz.”