Albariño
Pronunciation: Ahl-bah-REEN-yohWhere it's Grown: Albariño is a native grape of Spain that has been grown in Galicia for centuries. It is thought the grape was brought to the Iberian Peninsula by Cluny Monks in the 12th century. The name, in and of itself, loosely translates to "white from Rhine." It has been thought that it was some clone of Riesling from the Alsace area, but that is not known for sure. It does possess many Riesling characteristics, but it also is rumored to be ralated to Petit Manseng, of the Basque Region of France. Regardless, it has become the white grape of Galicia and the Northwest quadrant of Portugal. Other places are trying to grow it, but for now it is all about Spain and Portugal.
Rias Baixas is the Spanish wine region that concentrates on Albariño. This area is the antethesis of our idea of Spain, as it is lush, green, and heavily influenced by the Atlantic ocean. The abundant moisture that would greatly impede the quality of most grapes does not bother this grape. Pergolas that trellis the grapes about 6 feet above the ground keep the air moving through the vineyards and create a beautiful landscape. This area is the current definition of what you should expect from this lovely grape.
Vinho Verde is the Portuguese region for Albariño, and it traditionally turned it into very lght, slightly bubbly, low-alcohol whites. These are wonderfully refreshing summer wines meant to be consumed immediately. In modern days, the wineries are turning to a more traditional style of white table wine made from Alvarinho, as it is known there. When made in this style, they strongly resemble the wines from just across the border in Spain.
What to expect:Well made Albariño/Alvarinho should bring to the table a fruit basket that starts with citrus. Expect to find lime or lime zest, ripe green apple, green pear, and if that were not enough, a round ripe note of peach is very common. There will traditionally be a complexity of minerality reminscent of wet stones supporting the fruit. It also has a relatively oily nature in texture. Great with seafood and vegetables, or as an aperitif.
