If 2025 had a White Wine of the Year, it would definitely be a New Zealand Sauvignon Blanc. White wine drinkers who’d never ventured beyond a glass of house Chardonnay discovered this varietal’s electric acidity and tasty fruit flavors and couldn’t get enough.
But it’s a new year, and it’s time to continue exploring new wines and developing our palates. For 2026’s White Wine of the Year, we already have a nomination, and it’s one you might not have tried or even heard of: Albariño.
Sip along with us as we break down what Albariño is, where it’s from, what it tastes like and, most importantly, why it’s the very best wine to pair with seafood.
Albariño is a white wine and grape varietal from the Iberian Peninsula and primarily grown in the Rias Baixas region in northern Spain. Whether it originated in Spain or Portugal is a mystery, but both countries grow this grape successfully due to its ability to thrive in cool, damp, coastal climates. Albariño grapes have thick skin, which means they’re able to resist mildew and rot in damp climates better than many other grape varieties.1
Albariños from cooler parts of California, the Pacific Northwest, Australia, New Zealand and the UK also exist, but Spain and Portugal produce the lion’s share of the world’s Albariño wines.
Albariño is a dry, acidic, light-bodied and fruity white wine. Depending on the bottle, you can expect notes of lime, grapefruit, honeydew, kiwi, nectarine or lemon zest, and a hint of salty minerality for wines grown closest to the coast. It’s bright, refreshing and easy-sipping for days spent in the Florida sunshine.
Albariño is most similar to sauvignon blanc in structure and acidity, but the primary difference lies in its flavor. While sauvignon blanc has more herbaceous, grassy flavors, Albariño leans heavier into the stone fruit flavors and slightly saline finish.
Pinot grigio is less acidic than these two, offering a smoother, lighter flavor profile with not as much zing on the palate.
Chardonnay, the most popular white wine varietal, is the most different from all three aforementioned wines; chardonnay (oaked) is typically rich, buttery and creamy with subtle fruit notes and low acidity.
In other words, if you enjoy super acidic wines, you probably love sauvignon blanc, and if you love sauvignon blanc, you’ll probably like Albariño too!
Crisp, acidic white wine is the ideal pairing for pretty much any seafood dish, but Albariño certainly takes the fish cake for the best wine to pair with seafood.
Why? Three main reasons: First, its high acidity cuts through all the oils and buttery sauces that fish is often cooked in. This means that your palate won’t get muddied between bites; one sip of Albariño will refresh your palate and ready you for the next forkful of pan-seared deliciousness.
Second, its light-to-medium body won’t overpower any of your seafood dishes’ more delicate flavors. Compare that to a fuller-bodied white wine like oaked chardonnay, which will steamroll your flounder’s mild flavor with heaps of rich, buttery flavor on the palate. Not an ideal pairing.
Finally, Albariño’s naturally saline flavors from being grown on the coast complement the briny, salty flavors of seafood dishes. The subtle presence of salinity in the wine will highlight the wealth of flavors and distinct regional influences in whatever fish you’re enjoying.
Honestly? Anything.
Sushi is a classic dish to pair with Albariño, as well as ceviche, grilled octopus, seafood risotto and seared scallops. We also think it’d pair splendidly with fish tacos, Vietnamese shrimp summer rolls and $1 oyster night with your girlfriends at your favorite local seafood restaurant.
Whether you’re cruising on the water, snacking on the beach or grilling your fresh catch on the back patio, Albariño is a solid wine to pair with any seafood dish on your table.
ABC offers a stunning selection of Albariño wines to pick up on your next trip, but these are a few of our wine experts’ top picks.
Plus, you can find many of these bottles and more in the Spanish Wines section at your local ABC!
