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kills me to think people decrease acidity in wine. Have tried the Benitos Santos Albarino Pago de Xoan - briny and brazen and awesome.

Kevin Hamel

Alice, you would have loved some of the Portuguese examples I ran across during my stay there while rattling around the Minho countryside. Staying at little inns, "Do you have any REAL Vinho Verde?" "Are you sure you want to order that?" They were a sort of pet nat with the bottle fermentation being the malo. In appearance and aroma, a little cidery, creaminess from the mousse, but sappy and refreshing. Never a label and never to be found in a store.


Have you come across the very lean Zarate? No flesh in sight. Also, to continue the theme from the previous poster, Alvarinho Dorado Superior from the Minho is spectacular, if you can find it...


I love the Dorado. It's a fantastic wine. Don't know the Zarate, but it is available in NYC so I'll source it. Thanks for the tip.

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