I made no statement on its currently availabillity, I'll assume you're quite capable of checking for yourself.

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Yep, Im still here.

I have to say that I would not willingly buy an Albarino at 6 years !

Albarino is a new style for me, I dont have much experience with many of these white wines that have become available in the UK, France and the southern Med. To my way of thinking, Albarino is a DYA (drink youngest available) wine that would, or perhaps should be enjoyed when fresh, floral and spritzy. the analogy being, "like spring flowers"

From the feel in the mouth, Albarino does not appear to have sufficient texture, tannin, and structure to mature evenly / beneficially. I have found that the Albarino grape produces a wine similar to Ghera "prosecco" which matures quickly, after which, the wine may become exessively dry, or short (fruit and floral attributes disappear)

Please say how you found that 6 year old Albarino - If only as an interesting experiment, and additional knowledge here.

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Duncan

Link.

886bnu may be rewarded with some pleasant glugging wine but I doubt the albarino will offer much joy.

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Yep, Im still here.

Yeah, thanks for that insight GK,

The rolling and greener hills and pastures of Galicia.

When I spent more time wandering around old Spain and France, one never saw Alabarino wines at all, as rare as hens teeth !.... but Rías Baixas was used extensively in affordable and very cheap Cava (half the price of Galician milk) at 110 percetas a bottle for fizzy cava.

Nothing from Galicia made it south of the Alhambra, unless it had a huge price tag, Cheese & fresh cream, natural yogurt etc ! "Getting any decent Galician milk to make a proper cup of tea was damn near impossible !

I think things have changed recently More Brits on the Costa ! Very chilled Albarino has become fashionable and thirst quenching in the night clubs they say...

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Duncan

I first discovered albarino back in ’05 (I think it was), a family friend lives near Alicante, she took us to a local paella restaurant one night, somewhere out in the sticks and favoured by the locals, best paella I ever ate. The waiter, who was also the owner and cook, suggested we try it. I’ll never forget scraping the slightly burnt, intensely flavoured crispy bits off the bottom of the paella dish and washing them down with chilled albarino on a gloriously warm Spanish evening. Ahhh, memories….

On the subject of... I think ViognierReviews would enjoy exploring Albarino, they're not too dissimilar in style.

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Yep, Im still here.

Those small mountains at the back of Alicante are quite beautiful in the 7:00 am sun, and pretty steep. Lovely old and interesting pines and aromatic garrique on the less dry slopes. Go west out of the back of the town (very small city) and you find the vineyards. The mountains are stunning in the very early morning sun (momentary) because they are so steep (pointy), and the easterly sun hits the peaks as it rises over the eastern Med, before the town is properly illuminated. What are they, up to about 3000 meters I suppose. The intricate pink and brown / burgundy and ivory marble pavements in old town Alicante are beautiful - but people never seem to say anything ?

That cullinary treat GK, sounds like heaven to me. Thanks for the mind's-eye.

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Duncan