Verdejo grapes are generally harvested at night to take advantage of lower night-time temperatures, which means less oxidation or browning of the juice.
Verdejo wines are aromatic, often soft in texture and full-bodied with pear overtones. With age, Verdejo may become nutty and honeyed in a few years, much like a Sherry. It is often blended with Viura (Macebeo) and/or Sauvignon Blanc.
Verdejo pairs well with frittatas, seafood pasta, polenta, pesto, white pizzas, savory soups, vegetable dishes and baked, fried or poached fish and shellfish served with a savory sauce.
Cheeses that go well with Verdejo include Brie and Camembert (without rinds), mild Cheddar, Colby, Fontina, Gouda, Manchego, Monterey Jack, Mozzarella, Provolone and St. Andre.