The cellar

Top-rated Alvarinho

Every wine

The highest-rated Alvarinho bottlings we have reviewed, one per producer.

4.9 Vinho Verde Anselmo Mendes Parcela Unica Anselmo Mendes Vinhos 4.8 Vinho Verde Milagres by Quinta da Pedra Alvarinho Quinta da Pedra 4.2 Alentejo Torre de Palma Arinto Alvarinho Branco Torre de Palma Wine Hotel 3.8 Alentejo Herdade das Servas Reserva Branco Herdade das Servas 3.7 Alentejo Herdade do Freixo Reserva Branco Herdade do Freixo

Region by region

Where Alvarinho is made

2 regions, with their best Alvarinho bottles and the estates that make them.

Wine and cheese

Cheese with Alvarinho

Every cheese
Queijo de Nisa Our pick Nisa is semi-firm, slightly acidic and intensely aromatic. A Vinho Verde white fermented or aged wholly or partly in oak gains body and texture for it, and keeps the high acidity that meets the cheese's own. Barrel-fermented or barrel-aged Vinho Verde white, Vinho Verde: Anselmo Mendes Parcela Unica · Soalheiro Reserva · Anselmo Mendes Muros de Melgaço
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a lingering flavour. A dry white fermented or aged wholly or partly in oak has the extra texture to stand beside it, and its acidity cuts the fat of the aged ewe's milk. Barrel-fermented or part-oaked dry white, Alentejo: Herdade das Servas Reserva Branco · Herdade do Freixo Reserva Branco
Queijo Serra da Estrela Our pick Serra da Estrela is mild, clean and slightly acidulous with a buttery paste. A dry, unoaked Vinho Verde blend that brings in Alvarinho or Avesso, or rests longer on its lees, has a little more substance and still the high acidity to cut the cream. Vinho Verde white blend with Alvarinho, Avesso or lees ageing, Vinho Verde: Quinta de Azevedo Grande Escolha · Portal da Calcada Loureiro and Alvarinho · Canto Nono Vinho Verde
Queijo de Évora Our pick Évora is firm, slightly picante and acid. A dry Alentejo white blend made without oak, light to medium in body and fresh, keeps pace with the cheese's tang, and no wood stands between the wine and the ewe's milk. Unoaked Alentejo white blend, Alentejo: Torre de Palma Arinto Alvarinho Branco
Queijo de Azeitão Our pick The DGADR describes Azeitão as slightly spicy, acidic and salty. A zero-dosage traditional-method Alvarinho with long lees ageing brings bubbles and acidity that refresh the palate between bites of the buttery, creamy paste. Sparkling Alvarinho, brut nature, Vinho Verde: Soalheiro Espumante Bruto Nature · Anselmo Mendes Time Bruto Nature

Plan the trip

Taste Alvarinho where it grows

Tastings and tours in the regions above, and somewhere to stay.

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