Wine transports me – not only because it is such a sensory delight, but also because wine sends me searching for its source. When I’m in the company of a pleasurable wine, I want to ask it probing questions as I would a new-found friend. Where are you from? What’s it like there?
For a recent Wine 101 class, I was looking for a white varietal less familiar to most participants than, say, a Chardonnay or Sauvignon Blanc. Roaming around the center aisles of the premium state store where I shop, I noticed a Licia Albariño Rías Baixas 2013 from Galicia, Spain, at the enticing Chairman’s Selection® sale price of $11.99. If you read my post on Muscadet Sèvre et Maine, you know that this French favorite of mine sold for approximately the same price. I’m just drawn to bargains, I guess. Who isn’t?
What can Albariño tell us about its homeland?
Spain is known to be hot and dry, but Galicia (pronounced “Galithia” in Spanish), home to Albariño, is located in the green northwestern corner of the country. Facing both the Atlantic Ocean and the Mar Cantabrico, this part of the country has its own distinct cultural heritage and an economy based on fishing, farming, agriculture and increasingly tourism. Galicians may speak “Gallego” as their native tongue. They may also speak of themselves as belonging to the nation of Galicia.
The coastline of Galicia consists of a string of rugged cliffs, while the interior is known for its lush valleys and hills. Pine and eucalyptus scent the many “rías” (bays). The cool, maritime climate and elevated rainfall contribute to aromatic and bracingly acidic white wine. Tradition holds that wine cultivation stems from the monks of the Cistercian monastery of Armenteira (Meis), but the evidence shows that viticulture already existed long before the monks arrived.
Why the class loved Albariño
Paired with a mild Brie topped with tomato jam, the Albariño sprang to life. Class participants noticed stone fruit flavors of peach and pear on the nose, a minerally acidity and a bright, strong finish. The wine specialist at the state store recommended paella to pair with this Albariño. I’d also choose shrimp in cocktail sauce or tomato, eggplant and mozzarella stacks drizzled in balsamic vinegar. Next time!
Sources: http://www.galiciaguide.com/Galicia-index.html; http://socialnewsroom.spain.info/the-vineyards-of-galicia-a-wine-tour/