Caíño is an indigenous grape variety from north-western Spain, most notably cultivated in Galicia’s Rías Baixas, Ribeiro, and the neighbouring regions of northern Portugal where it is known as Caíño Tinto or Borraçal. This grape is prized for its lively acidity and complex aromatic profile, characterised by vibrant red and dark fruits such as wild cherry, redcurrant, and blackberry, interwoven with subtle notes of spice, pepper, and earthy undertones. On the palate, Caíño delivers a medium-bodied structure with fresh, tangy acidity and fine-grained tannins, resulting in wines that are both refreshing and age-worthy.
Typically, Caíño is used in varietal wines or as a blending component, particularly in blends with local grapes like Loureiro or Sousón, to enhance freshness and aromatic complexity. The wines present a distinctive sense of place, reflecting the Atlantic influence and granitic soils of the region. Caíño pairs exceptionally well with Galician and Portuguese cuisine, complimenting dishes such as pulpo a la gallega (octopus), grilled sardines, or cured meats. It also provides a delightful contrast to lightly spiced poultry or roasted vegetable medleys, making it a versatile choice for both traditional and modern gastronomic pairings.