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Albarino (Alvarinho) is a green-skinned grape variety native to Galicia on the north Atlantic coast of Spain. It is best known as being the key grape variety in the Rias Baixas DO, where it makes plump white wines with peach, citrus and mineral characters that pair perfectly with the local seafood.

The variety is high in acidity, and can be produced as a light white wine or in a fuller style, with oak or lees aging adding to the texture and richness. A marine characteristic from the nearby Atlantic ocean is often discernible, sometimes manifesting itself as a slight salinity, which makes Albarino a perfect food wine. The variety is often made into a lightly sparkling Vinho Verde wine in Portugal, which is commonly labeled varietally to distinguish it from the usual Louriero-based Vinho Verde blend. Here, the variety is known as Alvarinho.

Albarino is native to the area in the northwestern corner of the Iberian peninsula, but it is not clear on which side of the border – as it is planted widely on each side. In Spain, Albarino constitutes more than 90 percent of the grapes planted in the Rias Baixas area, where the complex mesoclimates within this DO signify the many different sub-regions and variations between vintages and vineyards.

In Portugal, Alvarinho Vinho Verde wines are sometimes bottled with a certain amount of carbon dioxide, resulting in wines that have a light, sparkling sensation in the mouth. They were the first Portuguese wines to be widely labeled and recognized by their varietal name, and the growth in their popularity has supported a boom in availability and price. These wines are usually intended for early consumption.

The high quality of Albarino and an increased interest in Spanish grape varieties has seen the variety begin to find a home in various other parts of the world. It is planted in some of California's cooler areas, and Albarino-based wines are beginning to turn heads in New Zealand.

Albarin – also an aromatic white wine variety grown in the northwest of Spain – has been widely assumed to be the same as Albarino. DNA profiling carried out in 2010 showed these to be two quite distinct varieties.

Synonyms include: Alvarinho, Cainho Branco.

Food matches for Albarino include:

• Percebes (goose barnacles)
• Paella with lobster and chorizo
• Green-lipped mussels grilled with parsley butter