In Spain, Albariño is usually a steely, bone dry, sea-inflected white wine. Here it is made in an off-dry style, with 10 g/L residual sugar. The sweetness masks any apparent varietal specificity, resulting in a pleasant, but generic white wine.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: email@example.com.