How to read the Alvarinho label

1) Origin and sub-region

Look for mentions like "Monção and Melgaço." The granite terroir and Atlantic influence explain the bright acidity , citrus, and minerality that distinguish many Alvarinhos.

2) Harvest year

Recent harvests tend to show more freshness and tension. Older harvests reveal honeyed notes, dried fruits, and greater complexity—ideal for baked dishes and cod.

3) Alcohol content

Values in the 12–13% range tend to balance body and freshness. Higher alcohol can indicate riper fruit and superior texture ; it enhances richer dishes.

4) Total acidity, pH and residual sugar

When present: High acidity and low pH mean a sharper profile. Low residual sugar = dry finish ; useful for seafood, sushi, and raw dishes.

5) Winemaking and aging

• Stainless / wood-free: direct, citrus, saline style.
• Fine lees / bâtonnage: more volume and creaminess.
• Used barrel: subtle texture, light seasoning; maintains freshness.

6) Soil and altitude

Granite enhances minerality; moderate altitudes preserve acidity. These clues help predict tension and length on the palate.

7) Quick combinations

• Natural seafood, sushi, ceviche: young and dry stainless steel.
• Octopus à lagareiro, cod à Brás: aged on lees/used barrels.
• Baked fish: Alvarinho with more structure and a long finish.