Aug 12, 2018
We share the story of Spain's Albariño/ Portugal's Alvarinho. From ancient fame, to near extinction, and then triumphant resurrection, this grape is one of our favorites -- aromatic, acidic, complex yet delicious! It's a must in your wine rotation.
We also discuss Underground Wine Events, Washington D.C. on November 3. Go to www.undergroundwineevents.com to get your tickets before we sell out! $59 per person!
Here are the show notes:
Albariño/Alvarinho
- Spanish/Portuguese name for aromatic, high quality vine
- In Spain considered to be among the oldest varieties of the northwest
History
- The regular: Romans, Cistercian monks, big fame in the 14th and 15th centuries with the discovery of the New World /colonies
- And its own quirks: Trade wars and export bans in the 19thcentury led to overcapacity and vineyard abandonment, and some issues with drugs
- Phylloxera devastated vineyards, during the replanting in the early 20th century, Albariño began to emerge as the region’s star, with new generation of skilled winemakers – many of them women
Spain
- Rías Baixas called “Green Spain”,
- Moderate year-round temperatures, damp Atlantic-influenced climate but lots of sunshine for ripening granite and alluvial soil
- Rías Baixas, “Lower Rivers”—referring to the four estuaries in the region’s southwestern edge. Albariño 96 percent of plantings.
- of Producers: Approx. 180
Portugal – Alvarinho
- Grown in northwest Portugal over the border in Galicia in NW Spain
- Great diversity – probably an old variety
Some in CA, Oregon, Australia thought they were growing it but it was the French grape Savagnin
In the vineyard
- Moderately vigorous, controlling yields is important
- Thick skins so they can withstand damp climate
- Trellising system is important – can reduce or increase yields, help with reducing mildew issues but can encourage overcropping too
- Most all grapes are hand-harvested
Winemaking
- Temperature control in modern, stainless steel tanks
- Wild yeast fermentation is common
- Sometimes oak matured or aged for years on the lees (dead yeast cells) in stainless before release, for texture and increasing the aging potential of Rias Baixas wines.
Wine Flavors:
- Peach, apricot, melon, pineapple, mango and honeysuckle. Sometimes a salty marine note. High in acidity with alcohol levels of 11.5–12.5%.
DO Rías Baixas - five distinct sub-regions:
- Ribeira do Ulla: Inland, newer area
- Condado do Tea: inland, warmer, drier area, less fruity, earthier
- Val do Salnés: on the Atlantic coast, northern half of the region, features the most coastline. crisp, aromatic “melony”, salinity, minerality acidity and freshness
- Soutomaior: Smallest sub-regions
- O Rosal: Peachier, softer style
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