When you’re thinking about meal preparation, do you choose the wine or entrée first? Most of the time, I start with the wine – let’s face it, I have plenty to select. This weekend was no exception; I have been blessed with bottles upon bottles of beautiful Albarino from Rias Baixas thanks to my participation in a #winestudio twitter chat. Held each Tuesday evening beginning at 8pm central time, you’ll find me on twitter learning about this region and having fun at the same time. I’d love you to join me!
I’ll be writing more about the region of Rias Baixas, located in the northwest corner of Spain. There, Albarino is considered the “pure white wine”. With its proximity to the Atlantic Ocean, the area’s cool maritime climate promotes lip smacking acidity while the terroir of alluvial soil lends a glorious sensation of minerality in each sip. The region is characterized by approximately 1800 minutes of rain each year and 2200 hours of sunshine. The wines I’ve tasted so far are impressive. Their beautiful aromas, a fresh and citrus driven palate profile, and structure have taken me by surprise…and I love it. If you’ve not yet discovered Albarino, this is your chance!
For a recent dinner, I chose a luscious Albarino from Bodega Veiga Naum 2014 (sent to me as a sample) to pair with my recipe for Baked Scallops and Shrimp with Mushrooms. I couldn’t wait to taste and, to be honest, I sipped a bit before dinner was ready (surely, you’re not surprised).
Ahhh, those aromatics! Lovely aromas of honeysuckle, peaches, and wet rocks burst from the glass. On the palate, I found refreshing notes of honeydew, melon, peaches, lemon, honey, and ripe citrus braided with bright, yet gentle acidity. Best of all, the creamy, lingering finish of the Veiga Naum 2014 ($15) complemented the seafood dish with its rich sauce, earthy mushroom flavors, and briny shrimp and scallops. Be sure to look for a bottle at your favorite wine shop, so you can have this incredible taste sensation, too.
Cheers! ~ Cindy
Vee Lowe
Cindy Rynning