high acidity, aromatic, redolent of peaches and apricots
and can display a complex array of flavours
shell fish, tapas style dishes
Spain; Minho, Portugal
Baixas, Vinho Verde (Vinho Alvarino)
produces Albariño to a significant degree in the Rías Baixas
DO, especially in the town of Cambados. It is also common
in the Vinho Verde region of Portugal, but it is only authorized
to be grown in Monção. In other locations such as Ribeiro,
Lima, Braga or Valdeorras it is often mixed with other grapes
such as Loureiro, Godello, Caiño, Arinto or Treixadura to
produce blended wines. Such blends were common throughout
Galicia too until about 1985; when the Rías Baixas DO was
established on an experimental basis in 1986, Albariño began
to emerge as a varietal, both locally and internationally.
recent emergence as a varietal led the wines to be "crafted
for the palates of Europe, America and beyond and for wine
drinkers who wanted clean flavors and rich, ripe fruit" and
led to wines completely different from those produced across
the river in Portugal.
is now produced in several California regions including Santa
Ynez Valley and Clarksburg, AVA's. In recent years Albariño
has attracted the attention of Australian winemakers, several
of whom are now producing varietal wines. However, it has
recently been discovered that grape growers and wine makers
in Australia have been supplying and selling wrongly labelled
Albarino for over a decade. They thought they were pouring
money into the market for the Spanish grape, only to discover
they were incorrectly sold cuttings of the French Savagnin
expert visiting Australia raised questions in 2008 and DNA
testing has confirmed that the grapes are in fact French Savagnin.
Almost all wine in Australia labelled as Albarino will be
is noted for its distinctive aroma, very similar to that of
Viognier, Gewurztraminer, and Petit Manseng, suggesting apricot
and peach. The wine produced is unusually light, and generally
high in acidity with alcohol levels of 11.5-12.5%.
Its thick skins and large number of pips can cause residual
beginning of the 20th century, Albarino vines could be found
growing around the trunks of poplar trees and in bushes along
the outside margins of a field. However, in the middle of
the century, the growers made big investments and became professional
grape growers. When grown in
a vineyard, the vines need to be wire trained with large canopies
to accommodate the 30 to 40 buds per vine that is typical.
The grape responds well to the heat and humidity though the
high yields and bunching of clusters usually keeps the grapes
within the margins of ripeness.
Science of Wine Aroma
the Acids in Wine
(Tannins) in Wine
The Basic Wine Pairing Rules
Science of Food and Wine
a Wine Sommelier
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