MY last article was about mencia, the red grape of the Bierzo wine region of Spain.
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After travelling further west along the Camino, and crossing another line of mountains, you come to the region of Galicia (lisp on the C is optional).
Here, the vineyards, wineries and the wine bars shift their focus to the local and international hero, albarino.
The famous wine region for albarino is called Rias Biaxas and the town of Cambados is the historical centre of the region.
It is home to one of the oldest companies making albarino - Fefinanes - they have been making wine for 250 years.
It is right on the coast - it would be like growing grapes somewhere in Pittwater - challenging to say the least.
The traditional approach has been to trellis on wide, high pergola arrangements (see photo).
The rows are wide and the grapes are well off the ground, allowing good air movement under vine.
This technique is used widely for fruit growing - kiwi fruit in New Zealand, for instance, is often grown this way.
And the wines? Well, there has been strong interest in albarino in Australia over the past decade or so and with good reason.
The wines have freshness and charm. They vary from international styles, not unlike a spicy semillon, to those with influence from barrel fermentation and maturation.
A great match for the food of this coast - clams, mussels and sardines.
Hasta fuego.