The Albariño grape, native to Galicia in north-western Spain where it's often grown on overhead pergolas, is noted for its distinctive aroma, very similar to that of Viognier, Gewurztraminer, and Petit Manseng, suggesting apricot and peach. Citrus notes (lemon & grapefruit), along with melon and nectarine are also found on the palate. The wine produced is unusually light, and generally high in acidity. In Portugal, where it often forms part of the blend in Vinho Verde wines, it's known as Alvarinho. With an Atlantic ocean influence, the wines are very suitable for pairing with seafood, due to a noticeable salinity. A few producers make ageworthy cuvées (sometimes oaked), but most Albarino are to be consumed young and fresh. With the vast majority of the grapes being of Iberian origin, some vines are also planted in California, New Zealand (Marlborough), Australia and, with particular success, in the southern, coastal regions of Uruguay around Maldonado and Canelones. In addition to white fish and seafood dishes, try Albarino wines with light meats, soft cheeses such as feta, or with grilled vegetables such as the classic Padron peppers found in Tapas bars all over Spain.
