Albarino
My first grape of the day is albarino, also known in Portugal as alvarinho. Why did I pick that grape first? I just started my brain scrolling through grapes in alphabetical order and it was the first not totally obscure grape that popped into my head. Yes, I could have started with the more alphabetically precise abouriou, but I've never even seen, let alone tasted a wine that I know contained abouriou, so what would be the point?
For starters, we know that the grape is white. Why? I'll give you two good reasons: 1) you can tell by looking at it as it is one of the whitest in color of all grapes and 2) its roots in either Spanish or Portuguese (albar, alvar) imply white.
Albarino wines are produced in a number of parts of the world, but the areas best known for them are the Rias Baixas area in northwestern Spain as well as the Moncao district in the far northern part of Portugal. In addition, you can find albarinos in such distinct areas as California, Uruguay, and Australia.
What makes albarino different? It's a really thick-skinned grape. This serves the purpose of making it less finicky and able to withstand much more rain during the growing season than other somewhat popular grapes. It also produces a highly acidic white wine, to the point where some of the lesser producers make wines that are extremely bitter.
At its best, however, the acidity is clean and refreshing. On the nose, expect wet stone intermixed with grassy notes. On the palate, you'll often get subtle citrus notes as well as stone fruit like nectarine and even the fresher tastes of honeysuckle and beeswax.
Albarino's classic pairing is seafood. Less steaky fish like trout, halibut, and sole, as well as shellfish like oysters and crabs are perfect. From a seasoning standpoint, think coriander, cilantro, and basil.
If you care about your stemware for your wines, this grape has many characteristics similar to sauvignon blanc, so consider the same glasses.
It's a great wine to sip by itself on s ummer afternoon. It's easy to find at your favorite wine store and the price is usually right.
For starters, we know that the grape is white. Why? I'll give you two good reasons: 1) you can tell by looking at it as it is one of the whitest in color of all grapes and 2) its roots in either Spanish or Portuguese (albar, alvar) imply white.
Albarino wines are produced in a number of parts of the world, but the areas best known for them are the Rias Baixas area in northwestern Spain as well as the Moncao district in the far northern part of Portugal. In addition, you can find albarinos in such distinct areas as California, Uruguay, and Australia.
What makes albarino different? It's a really thick-skinned grape. This serves the purpose of making it less finicky and able to withstand much more rain during the growing season than other somewhat popular grapes. It also produces a highly acidic white wine, to the point where some of the lesser producers make wines that are extremely bitter.
At its best, however, the acidity is clean and refreshing. On the nose, expect wet stone intermixed with grassy notes. On the palate, you'll often get subtle citrus notes as well as stone fruit like nectarine and even the fresher tastes of honeysuckle and beeswax.
Albarino's classic pairing is seafood. Less steaky fish like trout, halibut, and sole, as well as shellfish like oysters and crabs are perfect. From a seasoning standpoint, think coriander, cilantro, and basil.
If you care about your stemware for your wines, this grape has many characteristics similar to sauvignon blanc, so consider the same glasses.
It's a great wine to sip by itself on s ummer afternoon. It's easy to find at your favorite wine store and the price is usually right.
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