Albarino Dolcetto Gamay Mencia
The pale skinned grapes of the Albarino varietal have been grown in and around Spain and Portugal for almost a thousand years, where they are highly enjoyed and prized by the locals for their distinctive aroma, and sharp, tart acidity levels. Over the past century, their influence has spread to the New World, and many vineyards keen to emulate the white wines of Spain have had considerable success with this varietal. The light bodied wines which are produced from the Albarino grapes have wonderfully aromatic properties, and carry ripe flavors of soft summer fruits, apricot and peach, with a mild and pleasantly bitter after taste brought on by their thick skins. Because of their acidic nature, they are a fantastic match for many Spanish foods, and are best served chilled on a hot day.
In Italian, Dolcetto means 'little sweet one' – a slightly misleading name, as the black grapes of this varietal have relatively little natural sugar and almost almost produce dry wines. However, the Dolcetto grapes are remarkably popular with those looking for a full, rounded and highly flavorful wine, and are grown extensively in their native Italy, and in many other countries around the world. Dolcetto varietal grapes tend to have quite a high level of tannin, due to their thick, black skins, and low acidity, resulting in interesting wines with a large feel in the mouth, despite being relatively light in body. They are most commonly associated with big, complex flavors such as liquorice and prunes, and are regularly described as having a finish similar to the flavor of bitter almonds.
The French wines of Beaujolais are widely regarded as some of the finest table wines in the world. This is due in part to the qualities of the Gamay grape, from which they are made. Gamay produces beautifully, juicy, rounded and gulpable red wines, usually drank young and full of their natural fruit character. However, it would be a mistake to say that Gamay is limited to easy-drinking, soft wines - it’s a highly flexible and versatile grape, capable of producing aged wines of serious complexity and structure, full of expression and fascinating characteristics.
The majority of Gamay wines from France are labeled under Beaujolais Villages or Beaujolais, and these are the standard table wines we’re used to seeing in French restaurants, at bistros, and at our local wine store. Usually great value for money, these are the light, slightly acidic examples of what the grape can do. Far more interesting are those Gamay wines from the 10 cru villages, just north of Beaujolais, where generations of expertise and a unique soil type made up of granitic schist result in far more unique, complicated wines. The best examples of Gamay feature intense aromatics, all black fruit and forest fare, and are worth cellaring for a few years.