Verdicchio has a long history in the Marche region, with documents noting its presence there since the 14th century. Verdichhio is the 15th most planted varietal in the world, ahead of such well-known varietals as Chardonnay, Pinot Noir, Sauvignon Blanc and Sangiovese.
Verdicchio can produce wines that are virtually colorless with noticeable high acidity that can come across on the palate with citrus notes. Well-made examples of Verdicchio from favorable vintages can have flavors of lemons and slight bitter almond notes. The high acidity of the grape makes it a good base cuvee variety for producing sparkling wine.
The subtlety of Verdicchio flavors allows it to pair well with a variety of foods. For example, Verdicchio pairs well with fish and shellfish baked or poached with a savory sauce or fried and with seafood pasta, polenta, pesto, risotto, savory soups and vegetable dishes.
Cheeses that go well with Verdicchio include Brie and Camembert (without rinds), Colby, Cheddar (mild), Fontina, Gouda, Manchego, Monterey Jack, Mozzarella, Provolone, Triple Creme, St. Andre and Zamarano (Spanish sheep-milk cheese).