the slight astringent character of Verduzzo tends to become more noticeable. Oz Clarke describes the sweeter examples of Verduzzo as "runny honey" with floral notes and an "enlivening backbone of acidity. Clarke agrees with Jancis Robinson that well made examples have the potential to develop with age but believes that the wines tend to be at their best when "young and fresh". Italian wine writer Victor Hazan, husband of the Italian cookbook writer Marcella Hazan, recommends consuming sweet examples of Verduzzo, such as Ramandolo, at between three and four years after the vintage date. Food and wine pairing The wide variance in styles of Verduzzo opens it up to a wide variety of food and wine pairing options. The sweeter styles are often enjoyed as dessert in themselves or paired with blue cheeses, nuts and fruit. The drier styles are often paired with seafood and pasta dishes with light seafood sauce common in Venetian cuisine. Author Victor Hazan also recommends dry Verduzzo Friulano with chicken and game bird dishes, either roasted or grilled and notes that some full-bodied examples of Verduzzo could even hold up to beef casserole dishes. Sub-varieties and relationship to other grapes Throughout Italy are several sub-varieties of Verduzzo that seem to be of mostly inferior quality to the Verduzzo Friulano grape but may offer other viticultural or economic benefits such as greater disease resistance and higher yields. One exception is the Verduzzo Rascie which produces looser clusters that are less likely to rot as it hangs longer on the vine, making its slightly better for late harvest wines. Verduzzo Giallo (also known as "yellow Verduzzo" or "Verduzzo Ramandolo") is one of the better sub-varieties and does well with the sweeter wine. Verduzzo Verde is a rare, lower quality sub variety that is mostly found in the plains region of the Friuli. For many years ampelographers were unsure if the Verduzzo Trevigiano grape, which appeared in the Friuli-Venezia Giulia in the 20th century, was related to Verduzzo Friulano. The two varieties were often planted together with the Trevigiano variety producing higher yields but less aromatic and flavorful wine. DNA profiling conducted in 2010 and 2011 using simple sequence repeats (SSRs) on over 1005 Vitis vinifera varieties concluded definitively that the Trevigiano and Friulano varieties of Verduzzo were two distinct grape varieties. The same research also proved that the Verduzzo planted in the Ramandolo region near Nimis, known