Albariño

Albariño is a popular white grape that thrives in the coastal regions of the Iberian Peninsula. Renowned for producing high-quality, refreshing white wines, Albariño is also a key component in many blends – in particular Portugal’s refreshing Vinho Verde blends – and can even be used to make some dry sparkling wines.

Typically, Albariño wines are light-bodied with high acidity, and are full of zesty citrus, green apple and mineral flavours. The grape’s inherent high acidity culminates in a complex finish, making it an excellent choice for various dishes, especially seafood.

Learn more in our beginner's guide to Vinho Verde. 

Albariño’s origins are uncertain, although some believe the grape was to be brought to Spain by Cluny monks in the 12th century. What we do know is that Albariño found its true home in northwest Spain – in Galicia’s Rías Baixas region, where it has thrived for centuries – as well as Portugal’s Vinho Verde region, where it’s known as Alvarinho. 

The cooler climates of these lowland regions are ideal, but the regular rainfall can cause high humidity levels. This dampness can put the small, green-skinned grapes at risk of rotting and mildew. To prevent this, growers train the vines as they grow to ensure enough airflow around the leaves and grapes for a successful harvest.

Outside of its traditional home, Albariño is grown in the US, mainly in California’s central coast areas. Uruguay, Chile, Brazil and New Zealand have also started growing Albariño grapes.

Albariño can be made in different styles. Some are light and fresh, some are aged on lees for a richer, creamier texture, and some even come as sparkling wines.

Typically though, Albariño wines are dry whites, light in body and zesty in acidity, with alcohol levels between 11.5%-13% ABV. The grape’s thick skin contributes to its robust structure, giving the wine a certain weightiness on the palate.

As these grapes grow in coastal areas, the wines can exhibit a distinct salinity that intertwines with zesty citrus and floral aromas, adding to Albariño’s signature refreshing appeal.

Albariño wines radiate refreshing aromas of fresh lime, grapefruit, pear and honeysuckle. In terms of taste, you can expect classic fruit notes such as:

• Nectarine
• Grapefruit
• Lemon curd
• Apple
• Pineapple
• Honeydew
• Tangerine

The grape’s coastal influence is reflected in its minerality and subtle saline notes that refreshes the palate and invites you to take another sip.

Some Albariño wines, aged on the lees (the sediment of dead yeast cells) or barrel-fermented, can develop intriguing bready or creamy textures with hints of almond or vanilla.

Spanish Albariño wines contain floral notes along with tones of melon, apricot and citrus fruit, combined with a hint of sea saltiness from the Atlantic Ocean. Even though they’re vibrant and crisp, they can have a creamy texture and a smoother feel.

Portuguese Albariño wines often have lower alcohol content with fresh, salty, and mineral flavours.

Albariño pairs well with a broad range of foods thanks to its high acidity and complex flavours. It’s particularly good with appetisers, thanks to its saline finish that cleanses the palate.

Born by the sea, Albariño is a great match for all kinds of fish and seafood dishes. Shellfish, octopus or cod cooked with garlic and parsley beautifully echo Albariño’s bright character.

Its stony, mineral tones also complement classic dishes such as paella and tapas, as well as cheeses like Burrata, Gouda and salty Feta.

Albariño also pairs well with Asian cuisine, especially sushi, Thai curry or spicy noodles, as the wine’s acidity and fresh fruit expression counterbalance the heat and complex flavours.

To best enjoy Albariño, serve it chilled at a temperature between 7-10°C. Chilling brings out the fruity, zesty character and sharp acidity, making it more refreshing.

Serve in a standard white wine glass, which has a smaller bowl, as it preserves its delicate floral aromas and maintains a cool temperature. If you’re serving an Albariño with some age or one that’s been lees-aged or oak-aged, consider using a larger white wine glass or even a smaller red wine glass. This can help to express the wine’s more complex aromas.