Why does Rías Baixas Albariño taste like that?

Characteristically very low tannin and high acidity. Commonly associated with grapefruit, nectarine, lemon, sea salt.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, high acidity and light-medium body. Commonly associated with bay laurel, orange blossom, lime, green apple.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin. Commonly associated with apple, pear, quince.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Cooler growing-season temperatures are associated with slower sugar accumulation and with higher retained acidity, because malic acid is respired more slowly at lower temperatures — particularly at night.

Varies: Season length matters as much as temperature. A long cool season can ripen fruit fully while retaining acidity; a short one may not ripen it at all.

Not claiming: That climate puts flavours into grapes. Climate acts on the vine’s physiology, and the picking decision then determines what reaches the bottle.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

Autolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.

Varies: Effect scales with time and is increased by stirring the lees.

Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Usually drunk within two years, though lees-aged examples develop well over five to ten.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.