Summer is here, and people are drinking white wine. I seem to drink white in any season, but that may be uncommon. Most people think of Red Spanish Wines, although various regions in Spain produce phenominal white wines. I often think of Spanish white wines as perfect for summer, because the cuisine of Spain is similar to what we tend to cook or think of in Summer: grilled meats, fish, shelfish; salads, marinated vegetables; breads; omellettes, etc. What are some Spanish white wines and/or regions?

It is really a toss up on a couple of fronts. Cava is the white wine of Spain in many respects; however it is sparkling, and therefore in its own realm. Barring Cava, there are 2 big stand-outs with other equals weighing in.

1) Albarino from Rias Baixas. Wow, I ousted Verdejo from Rueda for this, an unusual event. Albarino makes me think of Summer, so call it timing. Albarino from the cool “Green Spain” of the NW of Spain is lemony, crisp, unoaked, simply delicious. Lovely on its own and perfect with Seafood! I recall my favorite Rioja producer lauding the virtues of a certain Albarino; the two of us bond very well. Calamari and Albarino, and a salad? Man, that is summer living. Try it on your deck with your friends and any summer fare.

2) Verdejo from Rueda – crisper, a bit Sauvignon Blanc like, Verdejo is my favorite, though I really love Albarino too. Verdejo is also unoaked (mostly, some do barrel age/ferment, I prefer unoaked). Very crisp, dry, aromatic with a slightly bitter finish, exotic fruit and peaches, absolutely lovely in its crispness. Albarino is richer and more lemony. I like the beefier Verdejos, not just the lightly floral and crisp ones.

Now, what to eat with this wine. Think shelfish, pate (as my producer suggests), the right pasta, salads, or cold and crisp on its own. Seafood is an obvious one, as mentioned, similar to unoaked Sauvignon Blanc. How many people even know Albarino or Verdejo?

Fact: Verdejo is its own Denominacion de Origen, when it is 85% or more of the wine. My favorites “Verdejos” are 100%, with more pronounced character. In this case, the grape variety IS the D.O. Worth seeking out.

3) Xakolina Bizkaiko – crisp, slightly effervescent, lean wine, almost like crisp chablis with a few bubbles. Xakoli is searing in acidity, floral, fruity, unoaked with mineral, and it seems to sing. It is compelling and usually persistent. There are few Xakoli producers, and it is definitely worth any Spanish Wine aficionado’s time. Again, summer fare, grilled fish, seafood, salads, hmmm, Northern Spanish cheeses.

4) Viura from Rioja – OK, I pick the big boy to represent a lot of other very worthy regions for the Viura grape. Muga produces a nice Viura you can find easily. It might be slightly oaked, a lot of viura is not. One of the grapes to make Cava, along with Xarel.lo and Parellada, it is often compared next with Chardonnay, a simpler one. Green apples, mineral, a bit of body, not highly complex, but a worthy Spanish White wine. Some barrell-fermented/aged examples are quite compelling as well.
Lastly we will include another category:

5) Rose! OK, not White, but in the same vein. There are great Roses from Rioja (viura-like), though one of my personal favorites region-wise is Cigales – seems to produce Roses of such snap and crisp personality that they are on their own track. Excellent examples from all over, including Somontano, Penedes, Conca de Barbera (unique Trepat varietal), Rioja, etc. Those are the ones that have stood out to me, and which you can fairly easily find with some searching.

Dig into White Spanish Wines this Summer!