Celebrating National Albariño Month with a Little Zest
The end of summer has a certain mellow but bright feeling to it. Before heading off to squash bisque and Cornish hens, it is highly encouraged to sip in the last little bits of the brightness of summer—citrus, veggies, seafood, and most importantly a good wine.
A few spots doing it right might make for some good at-home inspiration. We asked a New York hotspot and two popular Rhode Island joints what they might pair with a few different Rías Baixas Albariños. What follows is likely going to give you a few ideas and certainly going to make you a little peckish. Cheers.
192 Grand St.
New York, NY 10013
Chef: Fran Novás
Condes De Albarei 2020
Subregion, Val do Salnés
Paired with Zamburiñas (Bay Scallops) a la Plancha
The simple and classic pairing of fresh bay scallops a la Plancha with a touch of parsley and olive oil. The Condes de Albarei’s linear Atlantic salinity, crisp minerality, and racy acidity pair magically with Bay Scallops.
Viña Nora ‘Peitan’ 2020
Subregion, Condado do Tea
Paired with Sardinas a la Brasa
This Albariño displays beautiful aromatics of apricots, citrus, and sweet herbs which combined with the smokey notes of the grilled Sardines create an excellent pairing. Still, plenty of acidity in this Albariño to stand up to the fatty and crispy sardine.
Terras Gauda ‘O Rosal’ 2019
Subregion, O Rosal
Paired with Pulpo a Feira
The ’Gallegos’ typically eat their Pulpo with a local light red wine, but in the summer, a fuller body white is also ‘permitted.’ The Terras Gauda is a classic blend of Albariño, Caiño, and Loureiro. The three grapes of this subregion combine roundness, ripe fruit, and fresh acidity, making a wine that can make magic with many dishes, including the classic, pimentón smoked Pulpo a Feira!
Castro Brey ‘Sin Palabras Edición Especial’ 2013
Subregion, Ribeira do Ulla
Paired with Vieiras a la Gallega
This Albariño with special lees aging has developed tertiary characteristics of stoned fruit, sweet herbs, and baking spices that still display that inherent lively Albariño acidity. It’s a serious, complex, and full-body white displaying a light golden color. All of this leads the Sin Palabras to pair perfectly with the grilled Sea Scallops topped with a rich Serrano ham sofrito.
40 Ocean Road
Narragansett, RI 02882
Chef: Angel Cardona
“We are offering two diverse Octopus preparations, one with a hint of spice, the other marinated for a zesty taste. These will complement the 4 varying styles of Albariño in different ways. We hope you find your favorite pairing.”
- Granbazán Etiqueta Verde
Pairings: Octopus Two Ways
- Salad: Olives, Red Onions, Lemon, Parsley, Tomato & Extra Virgin Olive Oil
- Amarillo Ceviche – Yellow Peppers & Tomatoes, Cilantro, Lime & Lemon Juice, Aji Amarillo, Turmeric, Clam Juice, Green Onions, Chives
345 Thames St.
Newport, RI 02840
Chef: George Lewis
La Val & 401 Oyster
The La Val was chosen to accompany our house oyster due to its lighter, minerality taste profile. There seems to be a slight perception of salinity on the palate as well lending a great accompaniment with the oyster.
Martin Codax & Tuna Tartare
The Martin Codax is the lightest of the Albarino’s in our lineup. We feel the pairing of raw tuna and the pineapple/tomatillo salsa holds up to the wine as to not overpower it.
Pazo das Bruxas & Lump Crab Cocktail
Our favorite pairing. The most citrusy of the Albariño’s in this group. Along the lines of a California Sauvignon Blanc, the flavors mesh very well with the Crab Meat as well as the fruity mango and light salinity of the wakame.
Terras Gauda Abadia de San Campio & Hamachi Sashimi
The Abadia is an Albariño blend with great flavors of citrus as well as a creamy roundness. The Hamachi is a fattier fish that tends to show great balance with the wine. A touch of grapefruit and pickled jalapeño really accentuate the medium-bodied juice.