Vermentino is a white wine grape varietal grown throughout the Mediterranean. While it is perhaps most often associated with the Italian island of Sardinia, the grape is grown throughout Italy, most notably in the Colli di Luni appellation of Liguria, the Bolgheri in Tuscany, and Piedmont. Vermentino notoriously goes by many names, even in the same country: In Liguria, it’s known as *pigato*; in [Piedmont](https://www.masterclass.com/articles/piedmont-wine-guide), *favorita*. \n\nIn Sardinia, the grape is so popular it has its own regional appellation, Vermentino di Sardegna, which produces one of the best-known expressions of the grape, Vermentino di Gallura.\n\nVermentino is also a common grape in France—where it is also sometimes known as *rolle* or *malvoisie de Corse*—and can be found in the Languedoc-Roussillon region, the Côtes de Provence, and the island of Corsica.\nVermentino’s flavor profile often garners comparisons to [sauvignon blanc](https://www.masterclass.com/articles/learn-about-sauvignon-blanc-grapes-wine-region-taste-and-pairings) or [pinot grigio](https://www.masterclass.com/articles/learn-about-pinot-grigio-grapes-winemaking-and-the-best-pairings), thanks to its bright, fresh acidity with notes of green apple, citrus fruits like grapefruit and lime, and soft, salty minerality. \n\nDepending on the winemaker, Vermentino wines may go through malolactic fermentation, in which bacteria are introduced into the tank to create a compound called diacetyl. Diacetyl changes the mouthfeel of the wine just slightly, making a rich, buttery, [chardonnay](https://www.masterclass.com/articles/learn-about-chardonnay-grape-oaked-vs-unoaked-how-to-serve-and-pairings)-style Vermentino.\nWhen pairing with Vermentino, think fresh herb sauces, like [pesto](https://www.masterclass.com/articles/what-is-basil-pesto-easy-recipe-and-tips-for-making-perfect-pesto); light, breezy rustic soft cheeses; and *fruits de mer*. Though it showcases light, citrusy flavors, a glass of Vermentino can be overwhelmed by overly acidic dishes—so maybe skip the [key lime pie](https://www.masterclass.com/articles/key-lime-pie-tips-techniques-and-fluffy-key-lime-pie-recipe). \n\n1. __Seafood__. Vermentino is a star pairing for most seafood dishes, from freshly shucked oysters and mignonette sauce to fried [clams](https://www.masterclass.com/articles/guide-to-clams) or battered [fish tacos](https://www.masterclass.com/articles/how-to-make-fish-tacos-at-home). The wine’s light salinity echoes the ocean, and mellow citrus notes won’t overshadow even the most delicate preparations.\n2. __Artichokes__. Vermentino has a reputation as one of the few wines that pairs well with artichokes—a notoriously tricky task thanks to a compound called cynarin that renders dry wines sweet. Vermentino’s bitter, almond finish easily holds its own alongside grilled [artichoke](https://www.masterclass.com/articles/how-to-cook-and-eat-artichokes-easy-roasted-artichoke-recipe) hearts with [garlic aioli](https://www.masterclass.com/articles/easy-homemade-garlic-aioli-recipe-tips-for-making-the-creamiest-aioli-and-5-creative-variations). \n3. __Fennel__. Whether it’s fennel-spiced pork sausages or a raw, shaved fennel salad with slices of green apple, Vermentino is among the few white wines rich enough to match the sultry, licorice tones of [fennel](https://www.masterclass.com/articles/what-is-fennel-benefits-of-fennel-plus-easy-recipe-and-cooking-ideas) without becoming muddy.\nBecome a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.\nBright, citrusy, and made for easy drinking, the Vermentino grape is still relatively uncommon outside of Europe.