Vinho Verde is a perfect summer wine — crisp and light, tart and a little fizzy. And, all this from a green wine!

Actually, the wine is not green; the name Vinho Verde means green wine or young wine and can be a white, red or rosé. Anything labeled Vinho Verde is meant to be consumed within a year of bottling.

Originating in the Minho province of Portugal, Vinho Verde is second to Port as the best known wine exported out of that country. The region stretches from the Spanish border to south of Oporto. The soils are acid-rich and granite based, giving a slight minerality to the wine.

The region is also characterized by its many small growers who train their crop to grow high off the ground, up fences, telephone poles and trees so they can cultivate vegetable crops below. This practice adds an herbal element to the flavor profile.

Because Vinho Verde is not a grape varietal and a large variety of grapes are allowed in making this wine, you should expect to experience a full range of flavors when going from wine to wine. The two most successful white grapes used in making Vinho Verde are Alvarinho and Loureiro. Typically, the grapes used do not reach great doses of sugar; therefore, Vinho Verde does not require an aging process. The slight fizz you experience with this wine dates back to the early years of production, in which malolactic fermentation gave it a slight effervesce. Today, the characteristic spritz is added through carbon dioxide injections.

One to try: Broadbent Vinho Verde NV ($15 or less)

The blend of grapes is 50 percent Loureiro, 40 percent Trajadura and 10 percent Perderna. Expect a flavor profile that includes tart green apples, white peaches and melons with a crisp, clean finish.