How to pour it
an albariño in
Place the bottle in the refrigerator for about three hours, so the wine reaches 8 to 10 degrees. Colder than eight degrees and the peach and apricot fruit disappears behind the acidity; warmer than ten and the wine loses its tension. Take the bottle out only just before pouring.
Cut all the way around the capsule below the ridge of the neck and wipe the rim of the bottle clean. Place the spiral in the center of the cork, turn it straight down until just before the end, and pull the cork out in one smooth movement.
There is no need to decant. Albariño is enjoyed young and gains little from extra air; its acidity and saline note are precisely what makes it appealing. Instead, place the bottle in a cooler with water and ice next to the table, so the temperature remains steady for as long as it is open.
Pour up to about one-third of the glass and no further. This leaves room above the wine for the aroma, and because there is little in the glass, the last sip is still just as cool as the first. It is better to top up with a small amount more often.
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The story
Rías Baixas lies on the Atlantic coast of Galicia, in northwestern Spain. It is green there and receives a lot of rain, and that very humidity shapes how albariño grows there. The grape has an unusually thick skin, making it more resistant to mould in a wet climate. Many vineyards use pergolas, tall trellises on granite posts, so the vines are raised above the ground and the wind can pass underneath. The ocean keeps summers cool, allowing the grapes to retain their acidity. Just across the Minho River, in northern Portugal, the same grape is called alvarinho.
The right glass
Albariño does not call for a large bowl. A compact bowl of around 35 to 40 centilitres keeps the wine cool for longer because less of its surface is exposed to the air, and concentrates the citrus and stone fruit aromas instead of letting them disperse. The description of the Stölzle Classic glass explicitly names albariño as a wine this size is intended for. Compare the sizes in the white wine glasses; if the bottle stays on the table, a wine cooler does at least as much as the glass.
Stölzle Lausitz Classic Wine Glass 37 cl (6 pieces)
Zwiesel Glas Bouquet Fine White Wine Glass Gavi 37 cl (2 pieces)
Both sets together € 62,85.
The right tools
For an albariño, besides the glass, you mainly need a corkscrew and a wine cooler. The bar tools below only come in handy once you turn it into a spritz: a jigger for measuring and a citrus juicer for the juice. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 63,85.
What do you serve alongside it?
Albariño rarely stands alone on the table. These are the wines served alongside or after it during the same meal, from a glass of cava beforehand to a moscato with dessert. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works in and which glass you need.
Variations & twists
Not every albariño is the same. Most bottles are crisp and young, but some wines spend time on their lees; these gain more body and a bready note without losing their acidity. A few producers age it in wood, making the wine rounder but muting its saline character. In northern Portugal, the same grape appears on the label as alvarinho, where it is the finest grape in vinho verde. Want to read more? View all drinks and brands.
Serving tip
Serve at 8 to 10 degrees and keep the bottle in a cooler in between pours, because a compact glass helps, but a warm bottle does not. In Galicia, albariño is the wine served with shellfish and seafood: mussels, clams, prawns, squid and fried fish. Its acidity cuts through fried fat, while its saline note matches what comes from the sea. It cannot hold its own against a heavy cream sauce or strongly spiced meat.
Good to know
Why albariño has such a thick skin
Rías Baixas gets a lot of rain and remains humid. A thick skin makes the grape more resistant to mould, which is an important reason why albariño thrives there. The skin also contributes flavour, as most of the aromatic compounds are found in it. That explains the pronounced notes of peach, apricot and citrus in the glass.
Pergolas instead of rows
In Galicia, you often see the vines growing high on pergolas, trellises on granite posts that you can walk under. This keeps the bunches far from the wet ground and allows the wind to pass through, limiting the humidity around the grapes. A pergola also left room on the same plot for other crops.
Albariño and alvarinho
It is the same grape, with a Spanish and a Portuguese spelling. In Spain, Rías Baixas is the well-known region; in northern Portugal, alvarinho is the grape used to make the more serious vinho verde. The Minho River forms the border between the two countries there.
Where that salty note comes from
Many drinkers detect a salty, almost maritime impression in albariño alongside the fruit. This is a flavor impression, not salt contained in the wine. Exactly where this impression comes from has not been definitively established; the proximity of the ocean is often mentioned, but it cannot be substantiated as an explanation.
How much alcohol it contains
Albariño contains roughly 12 to 13.5 percent alcohol. The exact percentage is stated on the label. Alcohol-free white wine contains less than 0.5 percent and states this on the bottle.
How long you can keep it
Most albariño is meant to be drunk young, within a year or two of the harvest, because its freshness is precisely what makes it appealing. Bottles that have spent time on their lees can last longer. Once opened, a bottle can be kept tasting good for another two to three days in the refrigerator with a stopper.
Frequently asked questions
What kind of wine is albariño?
Albariño is a white grape from Rías Baixas, in Galicia in northwestern Spain. The wine is dry and fresh, with plenty of acidity, notes of peach, apricot and citrus, a salty impression and a slightly bitter finish. It is drunk young and served at 8 to 10 degrees.
At what temperature do you serve albariño?
Between 8 and 10 degrees, which you can achieve by chilling it in the refrigerator for about three hours. Colder temperatures mask the peach and apricot fruit, while warmer temperatures make the wine lose its tension. Keep the bottle in a cooler in between glasses, so the last glass is just as cool as the first.
Which glass do you use for albariño?
A compact white wine glass of about 35 to 40 centiliters. The smaller bowl keeps the wine cool and concentrates the citrus and stone fruit. A wide Burgundy bowl is too large here: the wine warms up faster and the aroma disperses. Hold the glass by the stem, not the bowl.
What do you eat with albariño?
Shellfish to start: mussels, clams, shrimp and squid, served as they are in Galicia. Also fried or grilled fish, a plate of tapas and young cheese. The wine does not show at its best with a rich cream sauce or heavily seasoned meat.
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