Rias Baxias
Nestled in the extreme northwest corner of Spain is one of the most exciting wine regions you have never heard of. Rias Baixas (ree-ahs-buy-shuss) rests in a narrow band of lush green hills and ocean fiords called Rias, between Portugal and France on the Atlantic border. The climate reminds visitors more of Ireland than the rest of Spain. Unique among great wine regions, Rias Baixas’ average temperature is only 55o-65o with 65 inches of rain each year. In contrast, Napa valley receives only 30 inches of rain annually.
Due to the humid, cool weather and geography, grape vines are protected from mould by elevating the vines five or six feet off the ground suspended by granite posts. This trellising method allows air to circulate under the vines to keep the grapes dry. During harvest, workers must use small ladders to pick the grapes.
Over 90% of the wine made in Rias Baixas’ is from the region’s native albarino grape. This small, thick skinned white grape is perfectly adapted to the region’s growing conditions, making a wine high in acidity and full of flavor. Winemakers extract additional flavor and body from the grapes by allowing the juice and grape skins to macerate for several hours together before fermentation. The use of oak barrels is traditionally very rare although a few adventurous winemakers are beginning to experiment with barrel fermentation and aging.
Albarino is a wonderful match for spicy and oily foods. Very few wines can stand up to Thai food but albarino’s acidity cuts though spicy foods beautifully. Albarino is best served chilled to drink as an aperitif or anything from fajitas to oysters.
Our Favorites:
Pazo San Mauro, 2007 Albarino, Rias Baixas; Apple, citrus and floral aroma’s, balanced acidity and a long finish. ($17)
Artesa, 2006 Albarino, Carneros; One of a handful of California wineries growing albarino. Peaches and apricots dominate the nose with hints of citrus and oak. ($20)
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