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!