Albarola grapes
Italy is among the world’s largest wine producing areas. It exports high quality wines throughout the globe.
Among these wines lies the Albarola white wine. It is mainly produced in the region of Liguria.
It is mainly used as a blending component in the Cinque Terre region, which is a tourist region well known for its wine.DOC measured about 1250 acres of land being planted with Albarola wine grape.
Albarola is very rarely bottled as a varietal wine that is, it is not bottled as a product of a single grape. It has different names globally like Temosci and Madea.
It has potential alcohol content of about 18% and actual alcohol content of about 10%.
Albarola wine grapes, because of being planted on steep terrain gives low yield and need to be handpicked. After being picked, they are transported by means of a singly adapted monorail.
This results in the price of the wine being very high. After reaching the vinery, bunches are placed on special drying racks to restore their sweetness.
Sweetness is the main characteristic of the Albarola wine. These bunches are not allowed to be fermented before the beginning of the month of November.
Sweet wines are said to age well, but this variety of wine is said to taste the best when consumed within three years of harvest.
This wine changes color from deep gold to amber over the years. But after three years of harvest the taste and aroma of the wine start to change, the color also shows some change.
Tourist and local crowd are its only appreciators. It is believed that Bianchetta Genovese grape and Albarola grape are the same species, but few studies showed that they were similar and not the same variety.
Still, in many parts of Italy they are considered to be the same as there is no solid evidence indicating the difference between the two.
This variety of wines needs to be brought out to other parts so it can be used more widely to produce different flavors of white wine.
Features
Albarola wines develop perfume, honey and floral aromas. Albarola grape is a small light colored grape and wine expert Jancis Robinson describes the taste as almost neutral.
This wine has crisp acidity and is mostly commonly consumed by the local crowd and some tourist who want to enjoy the acidic taste with the effect of the sweetness.
It is used in the blend of a rare dried grape sweet dessert wine widely known as Cinque Terre sciacchetra. It contains 40% of Albarola wine grape.
A number of other wines are also made with the blend of Albarola grape which gives it a sweet taste, but mostly no wine uses more than 40% of the Albarola grape.
Using more than the assigned percentage may result in high price and false taste which will not be sold in the market and the company will face loss.
Food pairing
Albarola wines are best suited with pasta and basil taken along with pine nut pesto. It is also cherished with the Italian dish including chestnut cream pine nuts and raisins.
It can be taken with fruitcakes with raisins. Albarola wine can be taken with sweet flavored dishes as it has a crisp acidic flavor complementing the sweetness of the grape. It goes along with almost all Italian sweet cuisines.
Michael Bredahl
Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂
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