Thu 13 Jun 2013
The whole Anything But Chardonnay trope can be justified because the poor grape is often treated so barbarically in the winery that the results are hideous to drink. On the other hand, there are scads of lovely chardonnays out there to choose from. On the other hand, again, if you’re looking for an alternative to chardonnay — one that’s not, say, sauvignon blanc or pinot grigio — look for wines made from the albariño grape, a mainstay of Rias Baixas, the most important wine region in the province of Galicia in northwest Spain, right up against the Atlantic coastline above Portugal. Albariño does not take well to oak, and its quality diminishes exponentially when it is over-cropped, so care must be taken in the vineyard and the winery. (These wines were samples for review.)
The first examples we look at today were made by Bodegas Terras Gauda, which produces just these two wines, one that’s all albariño, the other a blend. Both wines are made completely in stainless steel to retain freshness and immediate appeal. First is the Abadia de San Campio Albariño 2012, Rias Baixas, sporting a bright gold color and enticing aromas of roasted lemon, lime peel and cloves; this is very spicy, lively with bracing acidity and saline qualities and unfurling notes of orange blossom, fig, limestone and dried thyme. Abadia de San Campio Albariño 2012 is a sleek, tasty, moderately complex and highly drinkable wine that we happily tried over several nights with different fish entrees. 12.5 percent alcohol. Very Good+. About $20. This wine’s stablemate is the Terras Gauda 2012, Rias Baixas, a blend of 70 percent albariño, 20 percent loureira and 10 percent caiño blanco. The addition of the loureiro and caiño blanco grapes lends the albariño here both heft and suavity, as well as touches of lemongrass, quince and ginger, a bit of leafy fig. This too is bracing and saline, offering a hint of brisk salt-marsh austerity to a tone and texture that come close to elegance, while a slightly chiseled limestone finish edges up the spice quotient. 12 percent alcohol. Fabulous with seared swordfish and held its own with tomatillo-braised pork tenderloin. Excellent. About $24, representing Real Value.
Imported by Aveniu Brands, Baltimore, Maryland.
I mentioned up top that the albariño grape doesn’t take kindly to oak, unless the regimen is carefully applied. That’s the case with the Lee Family Farm Albariño 2012, Monterey, a 100 percent albariño that aged a brief four months in neutral French oak barrels, meaning barrels that have been used several times previously, so their influence is not only subtle but almost subliminal. That’s the case here, any wood effect being in a super supple structure that feels as if it has a bit of give to it and a below-the-radar permeation of cloves and ginger. There’s fresh green apple here, the roasted lemon and lemongrass that we expect, a hint of pears and a backnote of grapefruit, with just a smidgeon of grapefruit bitterness on the finish and a slightly leafy quality. This mainly features tremendous character and polish, beautiful tone and balance, and a texture that flatters the palate without being opulent or obvious. Lee Family Farm is the side-project of Dan Lee, proprietor of Morgan Winery; the knowledge and experience show. 13.5 percent alcohol. 213 cases. Excellent. About $18, a Phenomenal Bargain.