A good Albarino should show the perfect balance of ripe fruit and crisp freshness.  It's quite a tricky thing to achieve actually.  This also comes from what would initially seem to be a fairly unpromising bit of Spain... Galicia is the bit that sits above Portugal where it's lush, cool, and green because it rains a lot.  This does suit Albarino though, as long as it ripens properly.  It then turns into the most perfect accompaniment to Galician seafood.  Think oysters, mussels, crab, prawns, white fish etc.  Especially when the Spanish do that thing of frying them in a gentle coating.  Think of the freshness of Sauvignon Blanc, the mouthfeel of Viognier and the lemony cut of a good Muscadet and you won't be far off.  Better still, taste it for yourself.  This is ripe but citrussy, lush but crisp.  There's elements of peach here but also green apple.  Quite delicious.