Albarino wine

History, origin and climate.

Albarino is a green-skinned grape variety, native to Galicia on the north Atlantic coast
of Spain. It is high in acidity, and can be produced as a light white wine or in a fuller style,
with oak or lees aging adding to the texture and richness. It is best known as being the key grape
variety in the Rias Baixas DO, where it makes plump white wines with peach, citrus and mineral
characters that pair perfectly with the local seafood.

The variety is high in acidity, and can be produced as a light white wine or in a fuller style,
with oak or lees aging adding to the texture and richness. A marine characteristic from the nearby
Atlantic Ocean is often discernible, sometimes manifesting itself as a slight salinity, which makes
Albarino a perfect food wine. The variety is often made into a lightly sparkling Vinho Verde wine
in Portugal, which is commonly labeled varietally to distinguish it from the usual Louriero-based
Vinho Verde blend.

Albarino Grapes

Albarino is native to the area in the northwestern corner of the Iberian Peninsula, but it is
not clear on which side of the border – as it is planted widely on each side. In Spain, Albarino
constitutes more than 90 percent of the grapes planted in the Rias Baixas area, especially in the
town of Cambados, Condado do Tea and in Barbanza e Iria.

Romans introduced grape growing, and winemaking to Galicia to the area. Wine
production continued successfully until the phylloxera louse (imported to Europe on American
grape cuttings in the mid-1800s) decimated vineyards in Galicia and most of Europe. Whatever
recovery was made from this plague was then crippled by the Spanish Civil War in the 1930s. The
rebirth of Galician wine-making came in in the form of investment funds provided by Spain’s
membership in the European Union in 1986. A look at the numbers for Rias Baixas from the Wine
Regulating Council shows how quickly this appellation has grown. Comparing 1987 to 2017, the
number of wineries grew from 14 to 184, grape growers from 492 to 5,550, acres of grapes planted
from 585.6 to 10,000, and cases of wine produced from over 63,000 to over 2.6 million.

Rias Baixas gets its name from the inlets, or rias, made by the Atlantic into the coastline
estuaries, where sea water mixes with fresh water fed by the Miño, Sil, Ulla and Lérez rivers.
There are five sub-regions. The northernmost and newest is Ribeira do Ulla, located just southeast
of Santiago de Compostela. Val do Salnés, considered the birthplace of Albariño, is the oldest
sub-region with the highest concentration of wineries. Soutomaior located at the head of the Rías
de Vigo is the smallest sub-region. The last two, Contado do Tea and O Rosal, have southern
borders on the Miño River dividing Spain and Portugal. Contado do Tea is east of O Rosal and is
the warmest, driest and most inland of the sub-regions. O Rosal’s vineyards are terraced along the
Miño as it flows into the Atlantic.

Although red grapes are allowed in the DO, white wines make up 99% of production.
Twelve white varieties are allowed in the region, but Albariño represents 96% of the white grapes
grown. Other allowed white grapes are Caiña Blanca, Godello Loureira (called Loureiro in
Portugal), Treixadura and Torrontés. Red grapes allowed are Brancellao, Caiño Tinto, Espadeiro,
Loureira Tinta, Mencía and Sousón. It is also common in the Vinho Verde region of Portugal, but
it is only authorized to be grown in Monção and Melgaço. In other locations such as Ribeiro,
Lima, Braga or Valdeorras it is often mixed with other grapes such
as Loureiro, Godello, Caiño, Arinto or Treixadura to produce blended wines. Such blends were
common throughout Galicia too until about 1985; when the Rías Baixas DO was established on an
experimental basis in 1986, Albariño began to emerge as a variety, both locally and
internationally. Its recent emergence as a variety led the wines to be "crafted for the palates of
Europe, America and beyond and for wine drinkers who wanted clean flavors and rich, ripe fruit"
and led to wines completely different from those produced across the river in Portugal.
In Portugal, Alvarinho Vinho Verde wines are sometimes bottled with a certain amount of
carbon dioxide, resulting in wines that have a light, sparkling sensation in the mouth. They were
the first Portuguese wines to be widely labeled and recognized by their varietal name, and the
growth in their popularity has supported a boom in availability and price. These wines are usually
intended for early consumption.

The high quality of Albarino and an increased interest in Spanish grape varieties has seen
the variety begin to find a home in various other parts of the world. It is planted in some of
California's cooler areas, and Albarino-based wines are beginning to turn heads in New Zealand.
Albariño is now produced in several California regions including the Santa Ynez Valley,
Clarksburg, Napa, Edna Valley and Los Carneros AVAs. Albariño is also produced in Oregon,
first by Abacela Winery in the Umpqua Valley AVA, and in Washington State.
 In recent years Albariño attracted the attention of Australian winemakers, several of whom
are now producing varietal wines. However, it has recently been discovered that grape growers
and wine makers in Australia have been supplying and selling wrongly labelled Albarino for over
a decade. They thought they were pouring money into the market for the Spanish grape, only to
discover they were incorrectly sold cuttings of the French Savagnin grape instead.

Albariño is the only grape grown on a pergola system. It is an eminently practical system
that optimizes use of the land while providing the best conditions for the star grape variety. The
traditional pergola of the region has stone posts that provide the framework for the trellis, or parra
that supports the vines. Albariño is a vigorous vine that needs space to sprawl. The trellis allows
the leaves to create a cover for the grape bunches and protect them from the sun. The open space
below the trellis allows airflow to mitigate the heavy humidity of the region and protect the fruit
from mildew. The pergola is high enough for people to walk under it. In the past, growers took
advantage of the ground beneath to grow other crops.

While the pergolas are beautiful and provide hospitable growing conditions for the grape,
they not so easy on the harvesters. First of all, as noted, the bunches hang from the overhead trellis
as high as seven feet above ground, which means the harvester must stand on a harvest crate to
reach the grape bunches hanging overhead. Each bunch is inspected, and any berry with an
imperfection is removed from the bunch. The bunch is cut from the vine by hand, inspected once
more for imperfections that will be cut out, then placed in a small plastic 40-pound crate required
by the appellation rules.

Bottle Information.

Wine name Paco & Lola

Producer Cayetano Otero Padín & Nuria de la Torre
Type of wine: White
Vintage: 2018
Region: DO Rías Baixas - Val do Salnés, spain
Composition: 100% Albariño
Alcohol: 13%
PH level: 3.4
Residual sugar: 2.3 g/l
Acidity : 6.75 g/l
Dry extract: 24.5 g/l
Technical information

This 100% Albariño is made from free-run must of selected grapes from the best
vineyards, which are grown on sandy loam soils, granitic and slightly acidic. The wine is
fermented in stainless steel at 16°C (60°F) for 21 days, remaining on its fine lees until the
stabilization and bottling.

Describe the Grape Growing Region:

Albarino is native to Galicia on the north Atlantic coast of Spain. The high quality of
Albarino and an increased interest in Spanish grape varieties has seen the variety begin to find a
home in various other parts of the world. Albarin – also an aromatic white wine variety grown. A
marine characteristic from the nearby Atlantic Ocean is often discernible, sometimes manifesting
itself as a slight salinity, which makes Albarino a perfect food wine. These wines are usually
intended for early consumption.

Sensory Profile

 Attractive straw color with hints of green in the rim.

 Clean and brilliant.
 Very expressive and harmonious nose. Fine notes of white fruit (green apples, pear) and
lemony aromas. Hints of herbs (basil) and flower blossom base notes. Surprising
aromatic intensity.
 Rich and alluring aromas that show plenty of ripe fruit and a streak of minerality,
excellent depth; medium bodied, nice weight on the palate;
 No defect is detected in aroma
  Clean and textured. Seductive exotic palate of pineapple and mango intermingled with
refreshing citrus flavors amplified by minerally accents. Silky but yet full bodied, with
long lingering finish. Round and very tasty.
 dry, medium acidity, well balance; fine and charming ripe fruit flavors; generous in the
aftertaste

Food and Wine Pairing.

Albariño pairs exceptionally well with white fish and meats as well as leafy green herbs.
Albariño is often made without any aging in oak, and it tends to have tons of great acidity. The
combination means it's flexible with food. The long zippy finish and playful nature of Albariño
make it a natural flirt, happy to sidle up alongside a wide range of dishes.

The juiciness of the wine lends itself to cooling down the spiciness of Thai and Indian
fare. Albariño's lighter weight and flavors complement shellfish and grilled fish. Its freshness
accents fresh garden produce beautifully.

Seafood:

Particularly from the Galicia region, is perhaps the perfect accompaniment for an
Albariño from Rías Baixas. Served chilled, the pairing of Albariño with a serving of fresh
oysters or French-style fruits de la mer may be impossible to beat. Take a fresh example such as
the Albariño de Fefiñanes from Bodegas del Palacio de Fefinanes, and pair it with just about any
fresh, ready-to-eat seafood or fish – even sushi

Rich, Buttery Dishes:

The zingy acidity of the Albariño will cut through rich, creamy and buttery sauces. Pair a young
and lively Albariño such as Marieta from Bodegas Martín Códax with a creamy carbonara, potato gratin
or even a simple old macaroni and cheese.

Meat Pairing:

Lighter meats, fish, and seafood sing with Albariño. Try it with ceviche, seafood risotto,
grilled (or fried) fish tacos, oysters, mussels, and clams.

Cheese Pairing:

Soft cheeses like burrata, or semi-hard cheeses such as manchego, gouda and salty feta
will be killer alongside these fresh and bright wines.

Vegetable Pairing:
 The grassy notes of Albariño play well with fresh green herbs, like salsa verde. Try
Spanish tapas such as grilled padrón (or shishito) peppers, grilled vegetable dishes, caprese, or
even caesar salad.
 Zinfandel wine
History, origin and climate.

Zinfandel is a dark-skinned red wine grape variety widely cultivated in California. It

arrived in the Americas from Europe in the early years of the 19th Century, and was an immediate
success in both Napa and Sonoma counties, which remain its strongholds today. Zinfandel has
been used to make various wine styles since it arrived in the USA, including dry and sweet red
wines and the famous White Zinfandel blush, created to cater for a white wine-drinking American
consumer base of the 1970s. The arrival of this new wine style in the early 1970s led to an
explosion of Zinfandel plantings – perhaps ironic given that the style of wine was created to find
a use for the swathes of underused Zinfandel vines already in existence.

After 30 years of discussion and disagreements (including legal intervention by the Bureau
of Alcohol, Tobacco and Firearms), DNA research carried out by Carole Meredith of the
University of California at Davis from the early 1990s to 2002 (known as the Zinquest) confirmed
that Zinfandel is identical to Italy's Primitivo. But although this research closed the debate over
whether Zinfandel is Primitivo, it opened up an even older chapter of the variety's history.

Zinfandel Grapes

We know that Primitivo arrived in Italy via Croatia, where it was known by various names
including Tribidrag and Crljenak Kastelanski. But the question of whether Zinfandel arrived in the
U.S. from Italy or via another route remains unanswered. So the question is now: is American
Zinfandel based on Primitivo cuttings, or Tribidrag, or both? Another unsolved mystery is the
linguistic origin of the word Zinfandel.

Zinfandel has been used to make various wine styles since it arrived in the USA, including
dry and sweet red wines and the famous White Zinfandel blush, created to cater for a white wine-
drinking American consumer base of the 1970s. The arrival of this new wine style in the early
1970s led to an explosion of Zinfandel plantings – perhaps ironic given that the style of wine was
created to find a use for the swathes of underused Zinfandel vines already in existence.

By the 1990s the popularity of dry red Zinfandel had given these plantings a new raison
d'etre, although they were still being used to generate many millions of liters of sweet pink blush
every year. Today, red Zinfandel has risen to become the signature wine of the U.S., not due to the
quality of wine it produces, but because it is as close to an "American" variety as vinifera vines
get. The discovery that it was an Italian variety in disguise led to mixed reactions, including pride
at the association with a prestigious wine nation, but also a certain uneasiness that Zinfandel had
lost some of its American individuality.

Outside the U.S., the variety is grown in South Africa and Australia, where it has been
bottled as both Zinfandel and Primitivo. It hasn't acquired any particular significance in either of
these countries – more a product of a few key producers than an independent grape variety. Also,
as Australia has a developed a strong tradition in Shiraz, there is little motivation to bring in and
develop a similar variety to compete with it. The Cape Mentelle winery of Margaret River has
taken up the reins as an Australian pioneer of Zinfandel.

During the 1970s, various Italian producers began labeling their Primitivo wines as
Zinfandel, to cash in on Zinfandel's popularity in the U.S. market. Now, the reverse is happening;
as Primitivo's star rises once again in Italy (most notably in Manduria), a number of Californian
vineyards (mostly those of Italian heritage) now label their Zinfandel wines as Primitivo.

Almost unaffected by the politics and wranglings between Italy and the U.S., the
winemakers of Croatia have carried on producing deeply colored, full-bodied red wines from their
Crljenak Kastelanski and Tribidrag grapes. Interest in these wines has naturally increased
following the Primitivo/Zinfandel debate, so many of them are now available in various countries
around the world.

Bottle Information.

Wine Name Sula Zinfandel Red

Winery: Sula Vineyards
Producer PREMIA WINES LTD
Region – Country: Nashik Valley - India

Grape Variety: Zinfandel 100%

Vintage: 2014
Residual sugar 3.5 g/l
Bottle size 750ml
 Alcohol Content 13%
Tasting Notes: Fruit driven, seductive and youthful.
Aromas of red berries laced with
cinnamon and spice. Red peppers, ripe
cherries and spice on the palate,
medium bodied with supple tannins.

Describe the Grape Growing Region:

Zinfandel cuttings were collected from the Napa Valley in 1997 and planted in the Sula
vineyards (Nashik Valley - India). Nashik is located approx 2000 feet above sea level, to the
north of Mumbai, in the Western Ghats Mountains. The climate is mild with winters reaching 8-
10C and summers 35C, rainfall is high. Similar in climate to the Loire and South Africa. Unlike
the powerful Zinfandels of California, the Sula wine offers more fresh fruit and a more
approachable style.

Sensory Profile

Color

 Zinfandel is lighter in color than both Cabernet Sauvignon and Merlot.

Flavor
  A luscious, jammy red Zinfandel redolent with blackberry aromas and cinnamon and
plum flavours.

 No defect in aroma

Taste and body

 Moderate tannin and high acidity make it taste bold. Higher alcohol adds an oily texture
and bigger, bolder body.

Food and Wine Pairing.

Zinfandel is a versatile and expressive varietal. The bold dark- fruited flavors of Zins
make them ideal for pairing with beef dishes, provided the wines are not overly ripe and
alcoholic. More moderately red-fruit flavored, spicy and well-balanced Zins are wonderful with
lamb, pork and poultry and shine with pizza and pasta dishes. Zins also pair well with different
cheeses as part of a meal or on their own.
There are many good sources of information and recommendations on pairing Zinfandel
with food. Some consist of recipes for a wide variety of dishes that pair well with Zinfandel;
others evaluate the pairing of selected dishes with different Zinfandels according to their
flavors and styles. In what follows we combine the two approaches drawing upon recipes in the
public domain and the results of our own pairings and the parings of others whose judgments
we value.
Beef
Zinfandel pairs magnificently with beef and you can hardly go wrong choosing Zinfandel to
drink with a Charcoal broiled rib-eye steak, or Rib-eye steak au poivre, New York strip
steak, filet mignon or other grilled meats. If you are having a thick cut that is crusty and
charred you would do well to select a bold flavored Zinfandel with good density, and tannic
grip. Zinfandel also pairs beautifully with other grilled meats such as Beef kabobs, Grilled
Asian Beef Kebabs, or Shish Kebabs.
Zinfandel also pairs well with roast beef, beef stroganoff, braised short ribs of beef and
other cuts for braising and barbecuing such as brisket, skirt steak or flank steak. Zinfandel can
go well with these dishes if they don’t overwhelm the savory character of the preparations with
spice and oak.
Pork

BBQ Baby Back Ribs and Zinfandel is a heavenly combination. But one needs to take
into account how the ribs were prepared and what rubs and sauces were used. A little know-
how will prove useful in making the correct pairing, Korean BBQ Short Rib. Sweet or spicy
sauce will work. Roast Pork Loin, pork shoulder, pork chops can all be paired with light to
medium-styled Zinfandels.
Succulent roast boneless pork loin is one of the best pairings for this style. Pork with
prunes and Zinfandel are divine. Pulled Pork with North Carolina Style Barbecue
Sauce; Medium Zinfandels also go well with Smoked Sausage Jambalaya and Pork
Skewers with Spicy Red Wine Marinade. You might also try Pork Tonkatsu, a Japanese
dish served with richly spiced curry sauce. The spice and savory sweet quality of this dish
make it an ideal pairing partner for Zinfandel.
Lamb

Rack of Lamb and Zinfandel pair beautifully, if the lamb is kept juicy, tender and rare
and the wine is medium to full-bodied red. Darker fruited Zins with intense blackberry fruit
would not be as good for pairing rack of lamb as red fruited wines, especially if the lamb is
medium to rare doneness. Lamb chops with Spicy Thai Peanut Sauce would probably pair
best with a red fruity Zinfandel. Lamb Burgers pair well with the medium-bodied Zinfandel as
do Lamb Stew and Lamb Shepherd’s Pie. One of the more exciting dishes to pair with
Zinfandel is Roasted Bone-In Leg of Lamb.
There are many different ways to season a leg of lamb for roasting. The one we like for
Zinfandel is a paste of garlic olive oil and rosemary. We also like to serve it with root
vegetables. Roast Leg of Lamb with Anchovies also goes beautifully with Zinfandel. Braised
Lamb Shanks with Mint-Parsley Pesto is another savory dish for pairing with Zinfandel for a
festive holiday like Passover. You might also try Spring Lag Stew (Navarin Printaniere)
Poultry
Zinfandel and BBQ or Grilled Chicken pair well together, provided the BBQ sauce
doesn’t overwhelm the wine and the bold lush fruitiness of the wine doesn’t overwhelm the
chicken. Fried Chicken can also pair well with Zin.
Pasta and Italian Specialties
Zinfandels pair extremely well with pasta dishes. Light to medium style Zins pair best
with simple preparations of pasta with olive oil, herbs and vegetables, like Roasted Butternut
Squash. Bigger Zins do well with hearty dishes like Spaghetti and Meat
Balls or Lasagna Likewise, Italian Sausages with Green Peppers and Onions pair
beautifully with all styles of Zinfandel.
Seafood
Pairing Zinfandel with seafood is challenging, to say the least. However, there are some
interesting possibilities, provided the wine is not overly fruity and has good acidity. Our friends
at Rombauer offer a spectacular recipe for Gumbo made with a dark roux, onion, green bell
pepper and spicy Anndouille Sausage or tasso ham combined with shrimp, crab, and briny
oysters.
Cheeses and Dessert
Zinfandel helps cheeses shine. Try medium and bold Zins with strong and rich cheeses
like Blue, Feta, Stilton, Double Gloucester, Aged Gruyere, Havarti, Gorgonzola, Parmesan
and Cheddar.
Summary Tips on Pairing Zinfandel and Food
1. Keep in mind there are different styles of Zinfandel. Learning about their characteristics
will help you select ideal pairing of the wine with food.
2. Try a variety of the Zins from top producers reviewed in this report for pairing with your
next meals
3. Marinating meat with Zinfandel will add to the flavor of the dish and enhance the spicy
character of the wine
4. When preparing stews or Daubes with wine, use Zinfandel and pair it with the same wine
or an even better one for the meal
5. Zinfandels love most smoked meats
6. Spiced BBQ and curry are divine with Zinfandel
7. Zinfandel is a good foil to edgier flavors like soy, sweet and sour even wasabi
8. Avoid cream sauce, fish, oysters, seafood, shellfish