Albariño
Albariño is the primary
grape used to make dry white wine in the Rias Baixes
(Lower Inlets) section of the Galicia region of Northwestern
Spain. Considered by many to be Spain's premier quality white
wine, Albariño is also known in Portugal as Alvarinho
and often used as a component of Vinho Verde.
Weather conditions in the Rias
Baixes are generally cool, windy and rainy. Vines must be
trained high and open to allow winds to dry them out and avoid
the ongoing threat of rot, mildew and other fungal diseases.
Notably, Albariño grapes develop thick skins here,
contributing to their intense aromas.
Typically, wines made from
Albariño are very aromatic, often described as having
scents of almonds or almond paste, apples, peaches, citrus,
and flowers or grass. Albariño wines are particularly
suited to seafood due to their bracing acidity (Jancis Robinson
calls it "razor-sharp."). This grape's inherent
tartness should be embraced in youth, for wines made from
albariño do not age well, and the vibrant aromas begin
to noticeably fade within months of bottling.
Although very few acres are
planted in California, nascent interest in growing and producing
Albariño began in the mid-1990s. Bob
Lindquist, of Qupé, had about 150 acres planted in
the Ibarra-Young Vineyard in Los Olivos and has released some
under the "Verdad" label. Bryan Babcock has also experimented
with making Albariño from the Santa Ynez area. Michael
Havens planted three acres in Carneros in 1996. He felt there
was some ecological parallel in the region's cool and windy
conditions that also exist in Galicia, Spain. Under
the Havens label, he produced about 400 cases from the 2001
vintage. Bokisch Vineyards has substantial plantings in Lodi.
Abacela Vineyards in Oregon's Umpqua Valley is notable for
their successes with Albariño.
In March 2002, the
Alcohol and Tobacco Tax and Trade Bureau
approved using Albariño
as a varietal designation on domestic labels. We'll keep updating
this page as interest and production grows.
Jim
LaMar
