I thought the winehounds on the board would be interested in this note I received from the Fancy Food Show folks: Four new names have been added to the list of prime grape variety names for use in designating American wines:...

to Spanish wines – an albarino would work as well.

it is a drier one, (Sec)) or an Albarino like the 2007 Sete Cepas which has some nice weight for Albarino. Another option would be a nice Pinot Gris from Alsace or Oregon.

? This is the offer...you tell me if its true. 50% off a full case of ANY wine for 24 hours! Our delicious Barona was picked as a favorite, included in the 'Dow Jones Albariño Index' and described as: "an Albariño of substance....

Vermentino, albarino, rose (still or sparkling), champagne or other sparkler (prosecco, cava, cremant, etc.), sauvignon blanc, riesling (kabinett or spatlese), gewurtz (Alsace), lambrusco. Stay away from wines with high alcohol...

Thanks for interesting tasting notes to an obscure white! I’ve only seen Irouleguy mentioned in passing: Kermit Lynch has pushed it a few times over the years in his newsletters and Vinography tasted a bottle. How would it...

, Braised Endive w/ ham, and Brussel Sprouts w/ chestnuts. Desserts were Lemon Gelato, Profiteroles that everyone gave an A+, and Chocolate Pot De Creme (outstanding Chocolate Mousse). We drank an Albarino (spanish white wine) and...

, followed by all four reds. 2007 Ca' del Solo Albariño, Ca' del Solo Estate Vineyard, (Monterey County, California): Produced from 75 percent Albariño (or Alvarinho, if you prefer) and 25 percent Loureiro, this truly captures the...

is that they are quite affordable, and will fall well within your budget. The predominant varietal in the region is Albarino, an excellent (and superior) alternative to white zin. How to show that you are not snobbish in choosing...

, pretty traditional all around. Enjoyed a beautiful albarino from the mostly spanish list. I recommend B44 highly.

Had dinner a couple of nights ago at Blue Point in San Diego at the recommendation of a colleague that had eaten there the night before. Decent wine selection (though mostly overpriced) - we settled on a very good and reasonably...

There are some good Sicilian whites appearing in North America now, but, even following my Sicilian style sardine recommendation, I’d say, have an Albarino with those sardines. perfect match.

I do agree with the suggestion of buying lesser known varietals from less glamourous regions when in restaurants. I almost never buy a Bordeaux or a California Cab-Sauv in a restaurant. I’m looking for the single-vineyard...

it will remain true to its origins and not try to be Cru II. Bacchus had the best success in this place and only closed when Shannon went to open Cru. I had a nice panini with grilled zucchini, mushrooms, pesto and lightly...

—and not unpleasant—quanities of bubbles in young Rieslings and Albariño, but never in semi-serious reds. Can someone enlighten me? (yes, I know those Italians are a little nutty with their Lambruscos and Brachetto...