Whoah, this is right next to my heart! Probably the wine style I've drunk and learned more about. Clever of you to have picked up the wines on opposite sides of the spectrum in the unoaked style. My take is that one should always aim for that sweet spot between 10 and 20 USD or EUR (as of 2024). The sparse sourcing of the grapes sometimes makes for fruit that's not in its prime, and that fruit usually ends up in wines bellow the 10-12 EUR mark. You can really notice the quality gap once you go above that, in the fruit purity, in the length, in the ripeness.
I was impressed by the wines at the trade tasting. Nice variation in style, but in general excellent quality from start to finish and the value for the cash is rock solid.
This specific Paco and Lola was the first Albariño I ever had and I have loved them all since! Bodega Garzon in Uruguay also makes an excellent Albariño, one of my all time favorites!
Awesome info. Stainless versions are my go to for a cooler climate Chardonnay alternative. Garzon and Burgans are always in my cellar. As for the synthetic cork, if there’s no oxygen transmission, why not put it under screw cap? You’d have to change bottles and bottling line, so thats a consideration. I’ve heard people say they can “taste” the plastic, but in the examples I’ve had that have had the synthetic cork, it’s never been a note I’ve found. Maybe they had a wine with a little TDN? Cheers!
Carl, thanks for the good word on the video. It’s a good Chard alternative and it often delivers more for the money. You’re right about the screw cap. I don’t know if they have a bottling line or if it’s outsourced. I’ve never once detected a plastic note in a wine with a synthetic closure. Cheers!
Thanks for bringing up a lesser-known but delicious grape. What's good serving temperature for albarino? I had one (featured wine-by-the-glass wine) at a place here a week or two ago. It was from the Tangent winery - Central Coast - grapes from Edna Valley. Screw top. Not Spanish - more like a Californian who speaks Spanish. Bright fruit, no oak (I am sure), very summer-y. With a smoked salmon - trout roe - creme fraiche appetzer thing. Yes, I'd go back!
Thanks for the info. I had an Albarino last week. Nice. And I'd agree with the seafood/asian pairing. This week I'm drinking Gruner Veltliner. Summer time is whites and mexican beers. Cheers!
On a different note, last Thursday I popped up a 2015 bottle called "Sitta Ancestros" (from the Attis winery you totally need to visit one day, total outliers in Rias Baixas). 60 months in oak, no less. I'll leave my tasting notes down here so anyone can get a climpse of aged Albariño. Spoiler: it's hands down the very best wine I've had over 2024 so far, and I've had some serious stuff. High acidity, integrated RS & alc., creamy, gentle grip, high intensity, very long palate, oak is completely integrated. 60mo in oak Unusual contrast between roundness and vibrancy. At its best right now. 13.5% Aromatics: Lemon tart, candied grapefruit, orange peel, saffron, quince, lightly roasted hazelnut, light caramel, honeysuckle, Calvados, acacia flowers, brioche, vanilla bean, nutmeg, dried apricot, coconut shavings
@@bobpaulinskimasterofwine Next time around in Galicia! It's laser beamed, reminded me a lot of dry Furmint with this pristine acidity from where everything else hangs
Great video highlighting what big brands and BOBs can do with good materials..... We are fans of Albariño wines. Here in the UK 🇬🇧, supermarkets stock a good range of entry level wines and we have also had the Paco & Lola brand a couple of times as well. Tonight, however, is Cotes du Rhône Laudan (a 2017 from Chateau Courac I picked up from an Indi wine shop when collecting my eldest from Uni yesterday) with slow roasted Lamb!
Alastair, thanks for the good word. I’m impressed with the wine range in many UK supermarkets. In the US, a wine specialist store is needed to find decent mix of Albariño. Your CdR should be drinking well. Courac is a star producer for Laudun. Cheers!
@bobpaulinskimasterofwine we have some good stuff if you know what to look for. Some supermarkets are better than others (Waitrose, Sainsbury's, Tesco's and Mark's & Spencer's can be really good), but there's still an ocean of dross to wade through first!
Great stuff! I had 3 albariños (1 technically the Portugues Alvarinho 😁) of the Val do Sosego-style. The first two were fine but characterless, but the most recent one (Burgáns) has been a total winner with really distinctive aromatic feel and a gem for food pairing, albeit more optimal with veggies than oilier fish/shrimp (haven't tried with mollusks, though).
Hi Mickey, it’s interesting to taste through the variations in style. It can be quite drastic. It’s good you found a total winner, for me it’s the Paco & Lola, matches well with a broad range of foods.
I'll keep that one in mind, too,@@bobpaulinskimasterofwine. For me, the 2022 Dr. Konstantin Frank Dry Riesling has been the most versatile when pairing with the foods I enjoy at home.
I spend a week or so in Galicia almost every summer, and will go again in a month or so. This year I'll do two or three days of wine tourism in Ribeira Sacra with Ourense as a base camp. Really like Albariño, and Godello, and Mencía. So many great wines to be had. Do you have any small producer recommendation that I should keep an eye out for? Drinking a Morillon from Tement, very happy with it. Austrian unoaked (or carefully oaked) Chardonnay is really good.
I've had both of those but thought the Sosego was a bit too acidic in the vintage I had (2021). Interestingly, I thought the Martin Codax albarino was better than both; also available at TW&M
The Sosego is a higher acid style, same for the 2023. I like the Paco & Lola. It’s been years since I’ve tried the Martin Codax. It’s been connected to Gallo for the last several years. It’s probably the largest producer from the region.
Great video,i need to up my white game.. I think i have only purchased 2 or 3 bottles in the 18 months i have been doing this ( exploring wine ).. Albariño and Riesling are two i have thought about exploring.. Hey,out of curiosity,how is the channel doing in terms of progress? I am absolutely terrible at 'liking' things,in all the years i have used youtube this is the first time that i have ever actively and intentionally liked every video i watch in order to try to help push the channel.. Have you thought about doing some collabs with other wine youtubers?
I’m glad you enjoyed it. Thanks for hitting the like button! Albariño and Riesling offer a wide range of styles. You’ve gone heavy into reds? As for the channel, it’s far above expectations at this stage. I have a collaborative livestream coming up on the 6th of July with Matthew Horkey. Also, I’m working on more interview videos, along with blind tastings with winemakers.
@@bobpaulinskimasterofwine a livestream with the doc! I am all over that.. Yeah I have,although not by intention. The other day I was thinking about about that and trying to contemplate the why and I think perhaps it is A- I just really like what skin contact brings. B- The 2 or 3 whites that I have purchased were, coincidencidently, on the sweeter side ( which I am not a big fan of although I am beginning to appreciate some of them ),Leading into C- lack of confidence and comfortability with the style when making decisions in the store.. However I just found an online wine site that I can actually afford so perhaps some carefully chosen whites will soon be on the way! It is great to hear that channel progress has surpassed expectations!
@@notoverlyacerbic9574 You should branch out, try more new wines. Some will be bust, others will be a win. Either way, it’s a good learning experience. I’m looking forward to the livestream. As for the channel, as far as I can determine through UA-cam data, my channel is preforming well. Most of the larger wine channels have been around for five plus years, some pushing ten years. Mine is at 18 months, I’m good with current trend.
Wine exports from Portugal have improved significantly, but some wines barely see the light of day. As for the faux corks, they are broadly disliked. Not sure why any winery would continue to use them when so many better options exist.
Whoah, this is right next to my heart! Probably the wine style I've drunk and learned more about. Clever of you to have picked up the wines on opposite sides of the spectrum in the unoaked style. My take is that one should always aim for that sweet spot between 10 and 20 USD or EUR (as of 2024). The sparse sourcing of the grapes sometimes makes for fruit that's not in its prime, and that fruit usually ends up in wines bellow the 10-12 EUR mark. You can really notice the quality gap once you go above that, in the fruit purity, in the length, in the ripeness.
I was impressed by the wines at the trade tasting. Nice variation in style, but in general excellent quality from start to finish and the value for the cash is rock solid.
Thank you for reviewing this region! I personally like Mar de Frades and Pazo Señorans.
I'm a fan of Mar de Frades as well. Thanks for commenting!
This specific Paco and Lola was the first Albariño I ever had and I have loved them all since! Bodega Garzon in Uruguay also makes an excellent Albariño, one of my all time favorites!
Hi Jess, we’re aligned. If you see Bouza from Uruguay, you’re in for something special. Cheers!
Awesome info. Stainless versions are my go to for a cooler climate Chardonnay alternative. Garzon and Burgans are always in my cellar. As for the synthetic cork, if there’s no oxygen transmission, why not put it under screw cap? You’d have to change bottles and bottling line, so thats a consideration. I’ve heard people say they can “taste” the plastic, but in the examples I’ve had that have had the synthetic cork, it’s never been a note I’ve found. Maybe they had a wine with a little TDN? Cheers!
Carl, thanks for the good word on the video. It’s a good Chard alternative and it often delivers more for the money. You’re right about the screw cap. I don’t know if they have a bottling line or if it’s outsourced. I’ve never once detected a plastic note in a wine with a synthetic closure. Cheers!
@carlcadregari7768 Couldn't agree more, I'd much rather see a screw cap than that horrible plastic abomination.
@@mikaelplaysguitar 😂 Understood!
Thanks for bringing up a lesser-known but delicious grape. What's good serving temperature for albarino?
I had one (featured wine-by-the-glass wine) at a place here a week or two ago. It was from the Tangent winery - Central Coast - grapes from Edna Valley. Screw top. Not Spanish - more like a Californian who speaks Spanish. Bright fruit, no oak (I am sure), very summer-y. With a smoked salmon - trout roe - creme fraiche appetzer thing. Yes, I'd go back!
Well chilled, around 40F. I’ve had that same wine from Tangent. It was a good example. Nice food pairing. Thanks for commenting.
Thanks for the info. I had an Albarino last week. Nice. And I'd agree with the seafood/asian pairing. This week I'm drinking Gruner Veltliner. Summer time is whites and mexican beers. Cheers!
Nice, love Gruner as well. Thanks for the nice comment. Cheers!
I wishing that producers would use a screw cap over a synthetic cork. Never been a fan of synthetic corks.
I’ll take a screw cap over a synthetic closure as well.
On a different note, last Thursday I popped up a 2015 bottle called "Sitta Ancestros" (from the Attis winery you totally need to visit one day, total outliers in Rias Baixas). 60 months in oak, no less. I'll leave my tasting notes down here so anyone can get a climpse of aged Albariño. Spoiler: it's hands down the very best wine I've had over 2024 so far, and I've had some serious stuff.
High acidity, integrated RS & alc., creamy, gentle grip, high intensity, very long palate, oak is completely integrated. 60mo in oak
Unusual contrast between roundness and vibrancy. At its best right now. 13.5%
Aromatics: Lemon tart, candied grapefruit, orange peel, saffron, quince, lightly roasted hazelnut, light caramel, honeysuckle, Calvados, acacia flowers, brioche, vanilla bean, nutmeg, dried apricot, coconut shavings
Hmm, very interesting. The high acidity is the key, holds it all together. I’d love to try it.
@@bobpaulinskimasterofwine Next time around in Galicia! It's laser beamed, reminded me a lot of dry Furmint with this pristine acidity from where everything else hangs
It definitely has my interest.
Great video highlighting what big brands and BOBs can do with good materials.....
We are fans of Albariño wines. Here in the UK 🇬🇧, supermarkets stock a good range of entry level wines and we have also had the Paco & Lola brand a couple of times as well.
Tonight, however, is Cotes du Rhône Laudan (a 2017 from Chateau Courac I picked up from an Indi wine shop when collecting my eldest from Uni yesterday) with slow roasted Lamb!
Alastair, thanks for the good word. I’m impressed with the wine range in many UK supermarkets. In the US, a wine specialist store is needed to find decent mix of Albariño. Your CdR should be drinking well. Courac is a star producer for Laudun. Cheers!
@bobpaulinskimasterofwine we have some good stuff if you know what to look for. Some supermarkets are better than others (Waitrose, Sainsbury's, Tesco's and Mark's & Spencer's can be really good), but there's still an ocean of dross to wade through first!
@@alistaircorbishley5881 There’s no shortage of dross in the wine world!
@@bobpaulinskimasterofwine The Courac was excellent value and drinking really well 👌
@@alistaircorbishley5881Very good news! 🍷
Can you please please do a video of your Favorite wines from Total Wine?? Preferably under $30 🙏
Keep up the good work! Best wine Channel on UA-cam !
Of course, I’ll add it to the list of upcoming videos. That would be a good one. Thanks for the comment on my channel, much appreciated. 🍷
Great stuff!
I had 3 albariños (1 technically the Portugues Alvarinho 😁) of the Val do Sosego-style. The first two were fine but characterless, but the most recent one (Burgáns) has been a total winner with really distinctive aromatic feel and a gem for food pairing, albeit more optimal with veggies than oilier fish/shrimp (haven't tried with mollusks, though).
Hi Mickey, it’s interesting to taste through the variations in style. It can be quite drastic. It’s good you found a total winner, for me it’s the Paco & Lola, matches well with a broad range of foods.
I'll keep that one in mind, too,@@bobpaulinskimasterofwine. For me, the 2022 Dr. Konstantin Frank Dry Riesling has been the most versatile when pairing with the foods I enjoy at home.
Thx Bob.
I appreciate your comment!
I spend a week or so in Galicia almost every summer, and will go again in a month or so. This year I'll do two or three days of wine tourism in Ribeira Sacra with Ourense as a base camp. Really like Albariño, and Godello, and Mencía. So many great wines to be had. Do you have any small producer recommendation that I should keep an eye out for?
Drinking a Morillon from Tement, very happy with it. Austrian unoaked (or carefully oaked) Chardonnay is really good.
Some nice one’s recently tasted include Santiago Ruiz, Bodegas del Palacio de Fefinanes and Bodegas Veiga Serantes.
@@bobpaulinskimasterofwine Thank you, much appreciated. Hope I'll run into them.
@@mikaelplaysguitar I hope it helps.
I've had both of those but thought the Sosego was a bit too acidic in the vintage I had (2021).
Interestingly, I thought the Martin Codax albarino was better than both; also available at TW&M
The Sosego is a higher acid style, same for the 2023. I like the Paco & Lola. It’s been years since I’ve tried the Martin Codax. It’s been connected to Gallo for the last several years. It’s probably the largest producer from the region.
Great video,i need to up my white game..
I think i have only purchased 2 or 3 bottles in the 18 months i have been doing this ( exploring wine ).. Albariño and Riesling are two i have thought about exploring..
Hey,out of curiosity,how is the channel doing in terms of progress?
I am absolutely terrible at 'liking' things,in all the years i have used youtube this is the first time that i have ever actively and intentionally liked every video i watch in order to try to help push the channel..
Have you thought about doing some collabs with other wine youtubers?
I’m glad you enjoyed it. Thanks for hitting the like button! Albariño and Riesling offer a wide range of styles. You’ve gone heavy into reds? As for the channel, it’s far above expectations at this stage. I have a collaborative livestream coming up on the 6th of July with Matthew Horkey. Also, I’m working on more interview videos, along with blind tastings with winemakers.
@@bobpaulinskimasterofwine a livestream with the doc!
I am all over that..
Yeah I have,although not by intention.
The other day I was thinking about about that and trying to contemplate the why and I think perhaps it is A- I just really like what skin contact brings. B- The 2 or 3 whites that I have purchased were, coincidencidently, on the sweeter side ( which I am not a big fan of although I am beginning to appreciate some of them ),Leading into C- lack of confidence and comfortability with the style when making decisions in the store..
However I just found an online wine site that I can actually afford so perhaps some carefully chosen whites will soon be on the way!
It is great to hear that channel progress has surpassed expectations!
@@notoverlyacerbic9574 You should branch out, try more new wines. Some will be bust, others will be a win. Either way, it’s a good learning experience. I’m looking forward to the livestream. As for the channel, as far as I can determine through UA-cam data, my channel is preforming well. Most of the larger wine channels have been around for five plus years, some pushing ten years. Mine is at 18 months, I’m good with current trend.
@@bobpaulinskimasterofwine good to hear..
That is good advice,I intend to follow it.
Rias Bai as is in the Galician not Valencia region of Spain.
Yes, I’ve visited both places, opposite ends of Spain. Maybe I’m missing your point. Thank you.
There are some absolutely wonderful versions from the alto Minho that never see the world outside of Portugal.
I can’t stand those rubber faux corks
Wine exports from Portugal have improved significantly, but some wines barely see the light of day. As for the faux corks, they are broadly disliked. Not sure why any winery would continue to use them when so many better options exist.