This is the third in our three part series on the wines of Rías Baixas (Ree-ahs BI-shaS)
Today, we are going to look at all the great dishes that go with the different styles of Albariño wines.
First we will explore the local food culture of Rías Baixas - a gastronomic destination
teeming with amazing local fish, seafood, cheeses and meat dishes
that are served everywhere from its market stalls to its michelin-starred restaurants.
And, then we will give you some great pairing suggestions that you can try at home.
Thanks for joining me. My name is Jacky Blisson. I am a wine writer, educator, and Master of Wine.
Albariño is a sommelier favourite around the world for white wine pairings.
It has high natural acidity, vibrant, pure flavours, and a lovely dry, mineral finish
which makes it great for sipping on its own or pairing with a wide variety of dishes.
In Rías Baixas, the classic pairing for Albariño is the local seafood.
The port of Vigo is the leading fishing port in all of Europe. Galicia supplies Spain
with all of its seafood and exports all over the world.
Vigo is also well known for its famous Calle de la Ostras, where tourists can enjoy
fresh oysters shucked to order.
Mussels grow in abundance on the large wooden platforms that line the Ria de Arousa,
the region’s largest estuary. Clams, razor clams, cockles, sea urchins, and
barnacles called Percebes are also common. These briny flavours are the perfect match
for the more taut, saline, light-bodied styles of Albariño.
Pulpo a Gallega, a dish of boiled octopus with olive oil and paprika is a particularly popular dish.
Fleshier white fish and seafood (like lobster or scallops) work beautifully with the
fuller-bodied styles of Albariño, that see longer lees ageing or even some barrel maturation.
In fact, the scallop shell is the symbol of the Camino de Santiago trail
which really reflects how important marine life in Galician culture.
While seafood is king, the region offers a wealth of hearty meat stews, and empanadas,
and great local tapas. A favourite is the Piementos de Padrón – a dish of fried
green peppers that is nicely tempered by the juicy fruit and bright acidity of lighter Albariños.
Galicia is also renowned for its cheeses and has a number of protected origins like
Queixo de Tetilla, a soft, creamy, cow’s milk cheese that goes equally well
with the fruitier and creamier styles of Albariño.
Albariño's stylistic diversity really gives it universal appeal. Sauvignon Blanc fans
will like the high, nervy acidity and taut character of lighter Albariño.
Pinot Grigio fans might get behind the softer, rounder, fruitier styles of Albariño
and Chardonnay lovers will enjoy the fuller-bodied, more textural Albariño made with the
long lees ageing and the barrel maturation.
Because of this diversity, Albariño can pair with a wide range of dishes.
Lighter styles are great for summer patio sipping or for serving with salads or sushi.
More medium-bodied Albariños, that are a little bit more textural, with some lees ageing
are great with fish or pasta in a cream-based sauce, or soft cheeses.
And, the fuller-bodied, oak matured Albariños work really well with roasted poultry.
They bring out the earthier notes and that fruitiness that would counter-balance
your Thanksgiving turkey and stuffing really nicely.
Also, don't be afraid to play around with some subtly spiced dishes.
That overt fruit, those peachy, sometimes tropical notes that you find on many Albariños
will really temper that spice nicely. Fish tacos, ceviche, Pad Thai - these are all great options.
The first wine that we are going to be tasting today is Viña Cartin.
This is from Terras de Lantaño, a family-owned winery in Val do Salnés.
Viña Cartin was founded in 1977. This wine is made with some 20-year old vines
It is 100% Albariño. Here, they have done partial malolactic fermentation to soften up
that mid-palate and long ageing on the lees. It has got really bright lemon and
apricot notes on the nose. On the palate, it has fresh acidity but you can feel that softness
on the mid-palate, that smoothness, and then it finishes dry with a very subtle salinity
that we love from Val do Salnés.
The second wine that we are going to be tasting today is the Bodegas As Laxas.
The As Laxas is one of the oldest wineries and this one is located in the Condado do Tea
in quite a warm micro-climate. We've got some 30-year old vines here that are
planted on terraces; granite based soils.
You really get some intense stone and tropical fruit notes here, and slightly earthy undertones.
It has got crisp acidity. It is moderately firm, medium-bodied, and it has those lovely
wet stone, tingly notes on the middle of the palate, very dry on the finish,
lifted, with that juicy bright acidity.
The third wine that we are going to be trying today is from Bodegas Attis.
Here, the Fariña brothers work with French consultant, Jean François Hebrard
to really focus on terroir-driven wines that are expressive of the different plots
around Rías Baixas. It is a 100% Albariño, grown on sandy and granite soils
with 50-year old vines on average. So, you can see a deeper, golden colour here
reflecting of oak ageing. You have really got a beautifully intense nose, with that lovely
peach coming through, some lemon, some creamy, buttery notes, and then
underneath it some refreshing anise and marzipan notes. On the palate it is
it is really bright and lively, medium in body, subtle creamy, layered texture
and then a very dry, lifted finish.
If you want a helpful tip for finding Rías Baixas wines in wine stores, just look
for the Rías Baixas sticker under the back label. This is affixed to every bottle
of Rías Baixas wine and guarantees the origin.
This wraps up our three-part series on the wines of Rías Baixas
If you like this video, please share widely, feel free to send me a comment,
and grab yourself a bottle of Albariño.
Until next time, salud!