- Robert Lauriston Jul 3, 2007 03:36 PM
In response to a post on the SF board pretty much dismissing Spanish whites:
At its best, albariño can be delicious, something like a good Sardinian vermentino. Look for Fillaboa.
Ruedas are good values for everyday drinking, somewhat similar to New Zealand sauvignon blanc. I've recently liked the Lainos, Basa, and Naia.
Several wineries make nice floral-fruity proprietary blends: Gramona Gessami (muscat & sauvignon blanc), Torres Vina Esmeralda (muscat & gewurtztraminer), Rocaberdi (macabeo & xarello), Floresta (macabeo & chardonnay).
Txacoli, I've tried maybe ten and loved every one, though they've gotten annoyingly expensive.
Can't imagine how someone would dismiss whites from Spain! They're perfect this time of the year as the days heat up and lighter food is in order.
I'm especially fond of the verdejos from Rueda and prefer them over the overly grassy and grapefruit flavored sauvignon blancs from New Zealand.
Anyone tried a garnacha blanca??
Spanish whites can be hard to find if you aren't as fortunate as those who live near a Spanish Table store (our closest one is Berkeley, but there are others).
They sold me a white wine called Vi d'agulla that has become my new favorite summer wine. Super dry (like grapefruit peel) with big muscat aroma (it says 'made from petit grain muscat'...doesn't sound Spanish, but...) that seems kind of weird at first, but the spritzy bubbles bring it all together. Odd for sure, but super refreshing in the hot summer weather.
All the wines mentioned here are great wines and many great values, but it's funny no one mentioned Spain's most famous white, Rioja. A well aged wine from a great producer like Lopez de Heredia can provide a profound wine drinikng experience at a fraction of the price of a comparble white burgundy.