In response to a post on the SF board pretty much dismissing Spanish whites:
At its best, albariño can be delicious, something like a good Sardinian vermentino. Look for Fillaboa.
Ruedas are good values for everyday drinking, somewhat similar to New Zealand sauvignon blanc. I've recently liked the Lainos, Basa, and Naia.
Several wineries make nice floral-fruity proprietary blends: Gramona Gessami (muscat & sauvignon blanc), Torres Vina Esmeralda (muscat & gewurtztraminer), Rocaberdi (macabeo & xarello), Floresta (macabeo & chardonnay).
Txacoli, I've tried maybe ten and loved every one, though they've gotten annoyingly expensive.