On my last post, I extolled the virtues of Albarino from the region of Rias Baixas and it seems that my timing was perfect.  Noted wine writer Dana Nigro echoes similar sentiment in her blog dated January 14 in the Wine Spectator on-line via an interesting piece titled “Spanish Whites for Seven Fishes”.  Here’s the link: www.winespectator.com/wwdn/show/id/44318

She also references Rueda, another important Spanish white (mostly) wine region.  Located in Northwestern Spain in the province of Valladolid and near the Duero River, Rueda is home to native grape varieties Verdejo and Viura.  Verdejo is far away the star of the region with Viura its most likely blending partner.  The region also features French varietal interloper Sauvignon Blanc and a bit of Palomino Fino.  Just for the record, there are some red grapes grown here as well (less than a quarter total production) with Tempranillo, Cabernet Sauvignon, Merlot and Garnacha planted, but I’ve yet to see much of it here in the US.  By default, that makes Rueda a destination for white wine fans.

The hallmarks of Verdejo from Rueda are lemony citrus, stone fruits, herbs, flowers, and anise on the palate with vibrantly crisp acidity and a fine mineral essence.  Indeed, many of us wine geeks seek out these wines for their “crushed-rocks-in-a-glass” underpinnings.   The soil types in the region are alluvial, sand or calcareous with limestone in the best locations.  Typically, the wine is best “sans oak," vinified in stainless steel to maintain freshness, but a few producers are experimenting with barrel-fermented versions, surprisingly with some success.  More on this in a future post, perhaps?

In the meantime, stop by your local ABCFWS store and pick up a Rueda from Agricola Castellana, either the Cuatro Rayas or Pampano bottling will work just fine.  Con Class makes a good one as well.  Pick the current vintage (i.e. 2009).  You can pair it with most anything you would drink a Sauvignon Blanc with.  I like them with pan-seared scallops, baked chicken with lemon and Serrano Ham, or a mixed-greens salad with goat’s cheese and a kiss of good quality olive oil.  Try using a fresh squeeze of lemon as the condiment instead of vinegar.  Top off with a turn or two from your black pepper mill.  (I think my mouth is watering).

Jim Greeley, Wine Supervisor, SW Florida