Pale straw in color. Fresh, yeasty, crusty-bread nose with notes of salty almonds. Clean and tangy with a refreshing finish and a softness which makes it delightfully easy to drink.
Critical AcclaimAll Vintages
Unique aromas of dried apples, asphalt and steel follow through to a medium to full body with cooked-apple flavor. Fruity, funky and fun. Drink now.
The NV Fino from Alvear has signs of youth, a pale color and notes of brine and green olives, quite fresh and light. Despite the 15% alcohol, this was never fortified, as the grapes ripen enough to achieve that alcoholic degree. There is no bottling date or similar information, but this comes in a 0.75-liter bottle (that I hadn't seen before) with a large white label with green letters. It comes from a solera that is said to be six years old on average. There are different bottlings through the year.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.