Spain's Ras Baixas region is where Albarino, pronounced al-bar-EEN-yo, is mostly grown as a white wine grape. Along with California's central coast, it is also grown in Portugal's Vinho Verde region, where it is known as Alvarinho. The resulting dry, comparatively low-alcohol, delightfully acidic, light-bodied white wines are particularly food-friendly and ideal for sipping on a hot day. Sweet melon, citrus, and honeysuckle flavours and smells are typical.
Albarino is a dry white wine with refreshing citrus and peach aromas. Its flavours may range from grapefruit and lemon peel to apricot and sweet melon on the palate. The grapes, usually grown in coastal regions, may also have a slight saltiness. Some Albarino wines may end with a faintly bitter finish resembling citrus pith. With a light body, minimal tannin, and high acidity, it's best served chilled to maintain its refreshing acidity. Ideally, Albarino should be consumed young (within 16 months), as it may lose its desirable characteristics if stored for an extended period.
Origins Of Albarino
As the most prominent grape of the Rias Baixas winemaking area in Galicia, Spain, Albarino has become a symbol of the region's winemaking prowess, accounting for 90% of grape production. Its popularity has extended to the Minho region of Portugal, where it is commonly blended with other grapes to produce Vinho Verde, known for its robust "old world" flavour profile.
While Galicia remains the primary producer of Albarino, the grape has made its way to other parts of the world, including California, Argentina, and Chile. However, these regions have yet to match the grape's native region in terms of planting.
In the 20th century, Albarino blends were the norm, but producers started making varietal Albarino wines after the establishment of the Rias Baixas Denominación de Origen in 1986. Today, Albarino wines are crafted with modern European and American tastes in mind, resulting in a crisp, light flavour that has captured the hearts of wine lovers worldwide.
Aged Albarino Vs. Young Albarino
Even though wine-ageing is uncommon, it can have a significant impact on the flavours of Albarino. They can mature for roughly 5 to 7 years, which will bring out more delicate notes, but it is advised to enjoy the wine within the first few years to preserve its distinctive acidity and powerful fruit-forward flavour.
Food Pairings
Fresh fish pairs especially nicely with the acidic, sharp white wines. Try serving Albarino with grilled octopus, risotto with shrimp, steaming mussels, or any other white fish or shellfish. Lean pork and white meats like chicken go nicely together. Fresh veggies and creamy dressings, such as those found in a traditional caesar salad, go well with albarino's freshness, as do salty cheeses like feta or creamy cheeses like burrata. Surprisingly, the vivacious wine also goes well with Cajun cuisine.
