Albarino is the primary grape used to make dry white wine in the lower inlets (Rias Baixes) section of the Galicia region of Northwestern Spain. It is known in Portugal as Alvarinho and often used as a component of Vinho Verde. It is Spain’s premium quality white wine. The terroir is cool, windy and rainy and thus vines must be trained high and open to permit winds to dry them out and avoid the ongoing threat of rotm mildew and other fungi. Grapes develop thick skins and thus intense aroma usually of almond or almond paste, apple, peach, citrus and flowers or grass. There is a spritzy taste in the mouth. They are suited for seafood because of razor sharp acidity and their tartness should be appreciated early. They do not age well and noticeably fade within months of bottling. Very few acres are planted in California with three acres in Carneros since 1996.
Albarino tends to be fresh and vibrant tasting, often with a spritzy taste in the mouth. Tasters compared it to a combination of sauvignon blanc and a very dry Riesling. The fruit tends to be peaches, apricot, melon and citrus. Some recommendations:
• 2001 Morgadio Albarino at $18.99
• 2001 Valminor Albarino at $15.99
• 2001 Varanda do Conde Vino Verde (Alvarinho) at $10.99
• 2001 Antonin Rodet Chablis at $14.99
• 1999 Trapiche Malbec at $10
• 2000 Santa Julia Malbec Reserva at $10
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