Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
Most comes from Italy - Sardinia being a particularly good source - but it’s also produced in Liguria, Tuscany, Corsica, Provence and the Languedoc where it's also known as Rolle.
With crisp fresh young vermentinos I’d serve:
* Raw and marinated shellfish such as oysters and carpaccios
* Fritto misto or other fried fish - I had a lovely side of fried lemon and sage (below) at Spring recently
* Simply grilled or baked fish such as seabass especially with fresh olive oil or a salsa verde. Grilled squid. Grilled prawns or shrimp - try this recipe for prawn brochettes from Bruce Poole
* Spaghetti alle vongole, linguini with crab and other pasta dishes with seafood
* Spring and early summer vegetables such as asparagus, peas, broad (fava) beans, fennel and even artichokes
* Raw and lightly cooked vegetables such as marinated courgettes and leeks vinaigrette
* Dishes where herbs are predominant such as pasta or gnocchi with pesto
Late harvested or more mature vermentinos pair well with:
* Richer fish dishes such as lobster or lobster rice (a local Sardinian speciality)
* Light meat dishes such as roast veal, baby lamb and suckling pig.