A wine-geek friend brought over this Lodi version of Albariño last night. Amazing apricot nose when the bottle was first opened, but didn’t taste anything like any Spanish Albariños, and wasn’t very nice. It... (1 reply, last updated by Melanie Wong August 12, 2006)

purchase this wine, please write back and let me know. PS: If you do get an opportunity to try Albarino, I would suggest that you go for it. It is a light white wine that can be enjoyed by the most discriminating wine drinkers. (12 replies, last updated by aacharya September 25, 2007)

2006 Bodegas Gerardo Mendez Do Ferreiro Albariño, Cepas Vellas (Rias Baixas DO, Spain): Purported to come from 200-year old vines (and I have absolutely no reason to doubt this!), this Albariño is like no other. Fermented in... (3 replies, last updated by MOREKASHA March 26, 2009)

I’ll probably take some heat from the wine experts on the board, but I think albariño — like many light white wines — does not improve in the bottle. It’s best when it is young, vibrant and semi-bubbly.... (9 replies, last updated by torta basilica August 18, 2005)

2006 Bodegas del Palacio de Fefiñanes "Albariño de Fefiñanes" (Rías Baixas, Spain): Very light, pale straw with a greenish cast; wonderful lime and mineral notes, echoed on the palate with firm acidity and laser-like focus. Truly... (2 replies, last updated by ibstatguy May 26, 2008)

Hi, Have not found any posts on the “Lobster Capital of Spain”. Looking for the best place in the area to enjoy a seafood feast with lots of Albarino. Cheers, (0 replies, last updated by ilyar June 5, 2007)

1) Parmesan Reggiano + Pinot Noir (light fruity red) 2) Morbier + Sancerre (ie: Sauv Banc = acidic/dry) 3) Albarino + White bean Dip Also, can you explain why these work? THANKS! (0 replies, last updated by 914NYC October 25, 2008)

Methinks an Albarino would be a good choice. Burgans Rias Baixas Albarino is always a good bet. You could also go with a few sparklers. Something like Cordoniu Cuvee Raventos Brut or Marques de Gelida Brut Exclusive. Lots of good... (28 replies, last updated by ibstatguy October 28, 2009)

with tuna, the palamos shrimp, the sea bass...wow. Together with a Pazo de Seronans Albarino or a Capafons Osso Enllac white Priorat! (1 reply, last updated by Willem August 30, 2009)

I think your Rosato idea is spot on. Failing that, I would go for white. An Albarino that is above “entry level” would be excellent. (1 reply, last updated by ChefJune April 14, 2009)

by the glass. I had the Spain tasting flight. The Nora Albarino was ok – I have had better Albarinos - its citrus qualities would work well if you were eating pescado. We were given a taste of the Napa valley Cain Cuvee - a... (1 reply, last updated by sdnativa January 17, 2008)

Couldn’t agree more on the Naia—it’s a great wine, and perfect for summer sipping. I’m liking albarinos these days for the same reason. They’re not so “green” as a sauvignon blanc, and... (2 replies, last updated by vinosnob May 31, 2007)

serves what else but Pulpo? A great plate of pulpo liberally dusted with the spicier pimenton, and this is 100 miles inland. We also had a cecina pintxo and two glasses of Albarino (Condei de Albarei) for12 euros, Cafe Bar Perez,... (0 replies, last updated by MOREKASHA June 19, 2008)

the restaurant business, and when the food is good NO PROB. I would have liked to have tried some albarino but that will be for next time. We then started the long march of the tapa....... Tortilla espagnola (nice b/c it was... (15 replies, last updated by Frommtron May 10, 2008)

de Goupin Blanc, Organic – 2007 (750) Salice Salentino Maiana, Leone de Castris – 2005 (750) Albariño, Martín Códax – 2007 (750) Pick up your favorites individually, or buy the pack and save! (6 replies, last updated by scrappydog October 6, 2008)