The Galicia wine region is located in northwestern Spain in the area known as "Green Spain". It actually encompasses several individual wine regions including Rias Baixas, Ribeira Ribodavia, Ribeira Sacra, Valdeorras and Monterrei. Approximately west to east, except for Monterrei, which is located south of the Ribeira Sacra on the border with Portugal. The cool maritime influenced climate with its ample rainfall creates conditions that are more conducive to the production of crisp delicious white wines, though there is some red wines produced within the broad Galician landscape. Rose wines and sparklers have shown some promise as well. The dominant grape varieties are indigenous types like Albarino, Godello, Treixadura, Torrontes, Caino Blanco, Loureira, Dona Branca, Lado, Branco Lexitimo, Verdello and the wonderfully non-descript Palomino. Red varieties include the exciting Mencia, Bastardo, Souson, Caino Tinto, Caino Longo, Brancellao, Espadeiro, Ferron, Merenzao, Negreda, Tempranillo, Loureira and others. Most of the wines are produced in stanless steel or other neutral vessels and oak aging or barrel fermentation is not a common practice, specialized cuvees aside. This makes batonnage and heavy lees influence also an exception rather than the rule, though passive lees contact is more common. The overriding tradition is to produce a lighter, crisp, slightly fruited white wine that will go well with the local seafood dominated cuvee. Albarino is closely associated with Rias Baixas, where it produces the best of this varietal type. The Ribeiro is noted for the Treixadura, often used as lead in mst blends but also bottled as a varietal to occasional excellence. The Valdeorras is noteworthy for its Godello, as is its Castilla neighbor Bierzo. The best red wines also come from the Valdeorras and are made from Mencia shared with neighboring Bierzo. Though the fresh bright style of Albarino and Godello are attractive sips on their won or with a variety of foods, the best examples ar etre those exposed to batonnage, extended lees contact and some oak elevage. These can be unusually textured, richly complex and still aromatically expressive. S what should you expect from an aromatic and flavor profile perepective? Albarino at its most basic displays simple tree fruit like apple and pear with citrus like lemon and occasionally white nectarine or peach and some white floral notes. The lees contact adds mineral and yeasty notes and texture. Selective late harvesting, superior siting, batonnage, partial barrel fermentation and/or aging or partial malolactic fermentation can add addition complexities and depth that echo more ripe stone fruits, notes of honey, vanilla, butter, balsam, bready notes and noticably rich textural feel. Some of this is anathema to purest of the variety but t wine drinkers, it is heavenly. Godello expresses similar note of pear, apple and light stone fruits, crisp acid profile, aromatics along the line of a fine Pinot Gris, moderate texture that again is amped up by more complex cellar treatment, though it is less positively responsive than Albarino. The freshness of Godello is worth preserving, so secondary fermentation and aging regimens are best done judiciously for best results. The Mencia grape produces generally a medium bodied wine with beautiful acidity and freshness full of re fruits and spice. It is the Beaujolais of Spain or perhaps the Cotes du Rhone and occasionally much more, as the grape shows a diversity of excellence across stylistic expressions. This promising grape also produces a delightful rose filled with bright red fruits, spice and crisp acidity that makes a great alternative to ehite wines for seafood, especially those with red sauce elements. Treixadura or, as I call it, Trixy, produces a deliciously fragrant, fruit forward white wine with white, stone and tropical fruits and floral highlights that is softly dry, making it a great aperitif or match for seafood and light fare.