In Portugal it’s known as Alvarinho and is used to make Vinho Verde wines, which have more citrus and green apple character than their peachy Spanish cousins.
However, good value Albariño wines can now be found all over the winemaking world, in locations as unexpected as Uruguay and New Zealand.
Ranging from light and minerally to fuller-bodied with intense stone fruit character, they all share a high level of acidity which makes them perfect wines to drink in the summer months.
Try one of the Albariños below with light summer dishes and salads. Albariños also make a particularly good pairing with fish and seafood, from sea bream and hake to squid and sardines, as well as fruits de mer platters.