Albarino
A zesty, salty Spanish white made for seafood. It has caught on in cool coastal California, Oregon, Virginia and Maryland.
Albariño (Alvarinho in Portugal) is the crisp, aromatic white grape of Spain's Rías Baixas, on the rainy Atlantic coast of Galicia. It loves cool, maritime climates, and American growers near the ocean and the Chesapeake Bay have made it one of the fastest-growing whites in the country.
What It Tastes Like
Expect lime, grapefruit, white peach and apricot, a floral lift, and a distinctive salty, mineral finish that makes it a natural with seafood. It's almost always dry and unoaked, with bright acidity.
Where It Grows
In California, look for Albariño in Edna Valley and the Central Coast, Lodi, Santa Barbara County and the Sonoma Coast. Oregon's Umpqua and Rogue valleys, Washington, Virginia, Maryland and North Carolina also grow it, and Virginia producers have shown it handles humid East Coast summers well thanks to its thick skins.
What to Look For
- Dry, stainless-steel Albariño, the classic.
- Lees-aged versions with more texture.
- Sparkling Albariño, an occasional treat.
Where to Find Albarino
Wine regions on American Winery Guide where Albarino is grown or poured: