Perrum is a traditional white grape variety predominantly cultivated in the Alentejo region of southern Portugal. This lesser-known varietal produces wines with a restrained aromatic profile, typically expressing delicate notes of citrus peel, green apple, and subtle floral nuances. On the palate, Perrum wines are recognised for their freshness, medium body and well-balanced acidity, often featuring mineral undertones and a clean, crisp finish.
The principal viticultural area for Perrum is Alentejo, particularly in the subregions around Évora and Vidigueira, where the grape thrives in the hot, dry climate and sandy soils. Perrum is commonly blended with other native varieties, such as Antão Vaz and Arinto, to enhance structure and complexity.
Typical wine styles range from youthful, unoaked blends displaying vibrant fruit and lively acidity, to more textured examples where lees ageing contributes creaminess and subtle nutty notes. Perrum's moderate alcohol levels and refreshing character make it highly approachable.
For food pairing, Perrum is ideally suited to light seafood dishes, grilled fish, and Mediterranean salads. Its acidity also complements mild goat cheeses and vegetable-based appetisers, while richer examples can pair well with poultry in delicate cream sauces.