Great video and I completely agree about Albarino and Rueda. The point I want to make is that Spanish white wine, throughout the country, has to be the most underrated wine in the world. Top white Rioja is fantastic as are great whites from other regions such as Navarra, Malaga, Jumilla and the list goes on. I recently had an absolutely superb Chardonnay produced in Somontano.
White Rioja is really trendy right now and prices are skyrocketing. Viña Tondonia white is bonkers. It’s what a heavy white is supposed to taste not like typical overoaked Chardonnay Verdejo is good but the overproduction of grapes per vine leads to piss poor wines without identity.
You should make a video on Greek wines. Greece has amazing red wines like Xinomavro, Agrioritico. In the whites you have Assiritico from Santorini, Moscophilero. And sweet wines from Samos
If you want Godello go for his place of origin like Valdeorras and Bierzo not Rueda where recently they approved the use of it. I hate when other places hop on when a variety is trending upwards.
I just popped a superb Airén Las Tinadas (Viura) by Bodegas Verum. La Mancha gets a bum wrap because of all the bulk wine but when a great winemaker is involved it's a whole different picture. Top Georgian wines use Tinajas and guess what? Old fashioned La Mancha has centuries of that tradition.
Albariño wines have a huge problem which is the acidity level. 1 glass is ok but if you want to have a full lunch / dinner with this wine it may become an issue. I strongly suggest to invest a bit more and go for the “Barrica” ones that have a bit of “crianza” in traditional oak barrels. Even though this makes the wine a lit less “fresh” it removes the excess acidity and adds so much complexity to the wine that I believe is money well spent. Overall when you think about it is very expensive to charge 25-30€ per bottle (starting level for this barrica albariños) for a 6 months crianza wine, but as the video points out these are expensive wines…
I kind of agree but styles like Albarino are very popular all over the world. It's Txakoli on the other side of the northern coast. Folk love it when it's from New Zealand. The dry and acidic style is seen as a perfect partner of fish, seafood and some white meat dishes. Personally, I think that fino is better for that. I completely agree that Crianza or even Roble make a fine upgrade sometimes.
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Great video and I completely agree about Albarino and Rueda. The point I want to make is that Spanish white wine, throughout the country, has to be the most underrated wine in the world. Top white Rioja is fantastic as are great whites from other regions such as Navarra, Malaga, Jumilla and the list goes on. I recently had an absolutely superb Chardonnay produced in Somontano.
White Rioja is really trendy right now and prices are skyrocketing. Viña Tondonia white is bonkers. It’s what a heavy white is supposed to taste not like typical overoaked Chardonnay
Verdejo is good but the overproduction of grapes per vine leads to piss poor wines without identity.
@@MrJcalvino I've still got some old Tondonia whites and I love them. It's too expensive for me now.
You should make a video on Greek wines. Greece has amazing red wines like Xinomavro, Agrioritico. In the whites you have Assiritico from Santorini, Moscophilero. And sweet wines from Samos
Excellent video. Thank you.
The fascinating White Wines of Spain. Thank you for sharing.
If you want Godello go for his place of origin like Valdeorras and Bierzo not Rueda where recently they approved the use of it. I hate when other places hop on when a variety is trending upwards.
Nicely done. Happy holidays!
love your channel
Sir, don't forget about the Viura grape, which makes one of my favorite Spanish white wines.
I just popped a superb Airén Las Tinadas (Viura) by Bodegas Verum. La Mancha gets a bum wrap because of all the bulk wine but when a great winemaker is involved it's a whole different picture. Top Georgian wines use Tinajas and guess what? Old fashioned La Mancha has centuries of that tradition.
Just subbed my friend, very educational. I do some wine reviews as well.
Albariño wines have a huge problem which is the acidity level. 1 glass is ok but if you want to have a full lunch / dinner with this wine it may become an issue. I strongly suggest to invest a bit more and go for the “Barrica” ones that have a bit of “crianza” in traditional oak barrels. Even though this makes the wine a lit less “fresh” it removes the excess acidity and adds so much complexity to the wine that I believe is money well spent. Overall when you think about it is very expensive to charge 25-30€ per bottle (starting level for this barrica albariños) for a 6 months crianza wine, but as the video points out these are expensive wines…
I kind of agree but styles like Albarino are very popular all over the world. It's Txakoli on the other side of the northern coast. Folk love it when it's from New Zealand. The dry and acidic style is seen as a perfect partner of fish, seafood and some white meat dishes. Personally, I think that fino is better for that. I completely agree that Crianza or even Roble make a fine upgrade sometimes.
The Albarino's are to be consumed cold with some of Galicia's outstanding seafood
Very cold and must be maintained cold. I should add that it's the same for Txakoli and Basque food on the other side.
You didn’t mention treixadura.