Wine of the Week: An Albariño That Really Delivered

Categories: Wine Time

best albarino.jpg
Photos by Jeremy Parzen.
The Rías Baixas Albariño by Do Ferreiro impressed me with its freshness and mineral flavors, steering clear of the candied notes you often find in commercially produced, however quaffable, Albariño that makes it to the U.S.
Some people tend to drink more red wine than white during winter. At our house, we tend to drink more white than red -- year round.

And it's not because we have an issue with red wine. In fact, some of our best friends are red wines. On Saturday nights at home, when I might treat myself to a black-and-blue rib-eye steak or a Brooklyn-cut porterhouse pork chop, you'll surely find me reaching for Loire Valley Cabernet Franc, Nebbiolo from Piedmont, Tuscan Sangiovese, or Carignane from California.

But most nights, when salads, steamed and roast vegetables, wilted and sautéed leafy greens, pasta al pomodoro, or quesadillas with (our favorite) Herdez salsas dominate the dinner table, we crave fresh, bright wines, with -- yup, you guessed if you've been following along here at Wine Time -- zinging acidity and low-riding alcohol.

spanish winemakers.jpg
Grower and winemaker Gerardo Mendez (seated, second from right) recently visited Texas with his importer Andrè Tamers (seated left), who curates one of the best Spanish portfolios in the U.S.
While most of the Albariño that finds its way to Texas underwhelms me with cloying candied notes (the result, no doubt, of cultured "designer" yeasts), the Do Ferreiro Albariño delivered the goods: Its confident minerality (think sea salt) was kept in check by delicate floral aromas and gentle citrus and white fruit flavors. And its 12 percent alcohol content (yes! let me just shout it again, YES!) is exactly what I'm looking for when my wife Tracie P and I sit down for dinner. The traditional pairing for a wine like this is small-plate seafood, but I can't think of a better wine to go with my anchovy-raw egg-Parmigiano Reggiano Caesar salad or the pasta and homemade tomato sauce that we prepare roughly three times a week (onion, garlic, and flat-leaf parsley when I make it; just garlic when Tracie P makes it).

"The majority of Spain is coastline," said grape-grower and winemaker Gerardo Mendez when he came to Texas a few weeks ago, dispelling the myth that Spanish wine is defined solely in terms of the southern European nation's rich and often highly alcoholic reds (the fruit of the warm Mediterranean climate). According to the Wiki "list of countries by length of coastline," Spain ranks twenty-sixth in the "coast/area ratio" index. The cool sea breeze that runs through the Rías Baixas ("maritime influence" in wine geek speak) cools the grapes as they ripen during summer, allowing them to mature more slowly and achieve desired acidity levels without the excessive sugar content (that would result in high alcohol content). "That's why we're able to create these wines, with such freshness, minerality, and balanced alcohol," he said, preaching to the choir.

A sermon for my soul and poetry on my palate.

You can find Gerardo's Albariño at Central Market for less than $30.



Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Sponsor Content

My Voice Nation Help
2 comments
CarmellaB
CarmellaB

Jeremy, amico mio, please do a piece urging restaurants to feature more than Chardonnay, Merlot, and Cabernet Sauvignon on their Happy Hour menus.

It's no bargain to get an oaky, soapy Chardonnay for $3!!

You already know this...what will it take for restaurants to get it?

CelineW2
CelineW2

What do wine guys really prefer to drink? Beer.

Now Trending

From the Vault

 

Loading...