Alvarelhão is a dark red grape indigenous to Portugal, either the Dão or Douro regions. It also goes by the name Brancellao in Galicia, Spain. The size and skin thickness has variations depending on where the plantings are found. In Galicia, the grapes are smaller and thicker skinned. Smaller grapes produce more concentrated flavors and thicker skins have greater amounts of tannins and color properties (anthocyanins). In the Douro region, the less concentrated, larger grapes are used in the production of fortified Port wines. Just to the north of Douro, in Galicia, Spain, it is typically used in blended wines. Winemakers from these areas believe this grape has significant potential to make high quality wines. The wines it produces are easy drinking with bright red fruit notes with high levels of alcohol.
The wine I drank this week was a 2021 Lousas Viñas de Aldea from Envinate. This wine is a blend of Brancellao (Alvarelhão), Mencia, Merenzao (Trousseau), Souson (Vinhão), Garnacha Tintorera (Alicante Henri Bouchet), and Mouraton (Alicante Bouchet). As you can see, the Spanish and Portuguese have a penchant for giving grapes their own names, which can get very confusing in short order! This wine is a medium ruby color with aromas of fresh red fruits such as strawberries and red cherries. There are also notes of black cherry, black pepper, minerality and flint. This wine also has aromas consistent with volatile acidity from the winemaking process that appear as a touch of acetone. In higher concentrations, this is considered a fault in wines, but at lower levels, it can add fruitier aromas and is a desirable trait. This dry wine has a moderate level of alcohol and smooth tannins. The acidity is marked but not excessive. The fruit notes are of moderate intensity and dissipate from the palate slowly. The acidity and fruit notes would make this wine a great compliment to food. This wine would pair well with lighter cuts of grilled meat or mushrooms. It would also be good with fattier cuts of grilled fish.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 