While Sauvignon Blanc and Pinot Grigio may top your list of summer wines, I can’t say enough about refreshing Albarino. Last week’s New York Times article “Living and Drinking in the Moment” discussed the popularity of the Spanish white, and yet, here in Denver, Albariño is still little known. This value wine, which pairs beautifully with seafood, has many faces, at times tasting of green apple and grapefruit, and others of slate and minerals.

A couple of my favorite Albariños include the citrusy and vivid Vionta and the floral, well-rounded Burgans, both from the Rias Baixas region in northwestern Spain.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.