July 25, 2016
Summer Whites Series - Albariño
It's impossible not to recognize the remarkable ascent of Spanish whites in the last few decades, with Albariño being one of them. Like Pinot Grigio for Italy, the wine has become a brand name for Spanish whites. Read all about our Wine of the Week below:
Relatively unknown on the world stage, Albariño is having its moment in the sun. Sure, everyone knows and loves Sauvignon Blanc, or Riesling, but it’s time to give Albariño a try.
Galicia is split into two regions: Rías Altas (the “high rivers,”) and Rías Baixas or Bajas (the “low rivers.”) Las Rías Baixas, the low rivers, are where you’ll find your Albariño-producing Pazos (Galician manor houses, many of which now produce wines). The Albariño grape accounts for more than 90% of the grape planting in Galicia, its likely birthplace.
Many say that Albariño shares characteristics of Riesling (minerality), Viognier (peach/apricot), or Pinot Gris (floral). Most often fermented in stainless steel tanks, Albariño is a light, soft and round wine that is perfect for drinking.
Pairing Albariño with food is fairly simple – you can’t go wrong with fish. Galicia is carved up by estuaries, and seafood (particularly shellfish) is an absolute staple. Albariño’s mineralistic character and light body make it a perfect match for your favorite fish, particularly local delicacies like Pulpo a la Gallega (Galician-style octopus) or percebes (hand-harvested barnacles).
Cheers to an endless summer!