Albarino, the grape of the Rias Baixas region of Spain is not always a simple grape. It can be complex; it can be fruity, it can be earthy; it can even be sparkly!
In a live-stream Albarino tasting with snooth.com led by Lyn Farmer, a WSET educator and Albarino enthusiast, we tasted through five different, and I mean different, Albarinos. There was something for every food on the Thanksgiving table.
The Santiago Ruiz is a blend of mostly Albarino with some Loureiro, Treixadura, Godello and Caino Blanco. It is very fruity and floral with some nice citrus; a lively, aromatic wine that would pair well with root vegetables like carrots and parsnips. It would also go well with roast turkey.
Pazo Pondal is 100% Albarino and has an earthiness to it that gives it elegance. It is biodynamic, kosher and made from old vines. This wine would be fantastic with creamy soups and rich cheeses.
After tasting the Altos de Torona, 100% Albarino, I licked my lips and tasted fresh lemon and salt. This wine would be great with oysters and any creamy seafood dish.
For Black Friday brunch after shopping, Marques de Frias would be perfect, especially with a Spanish omelette or Linguisa. It would also go well with nuts and cheese.
But for something that pairs with everything on the holiday table, through the holiday week-end, the Sensum Laxas is perfect. It is a sparkling Albarino made in the traditional Champagne method with 9 months of lees aging. It’s salty froth bubbles up like sea foam full of citrus and yeast. Rias Baixas has been a DO since 1986. They have been making sparkling wines since the late 1990’s. What a treat! And it pairs well with roast turkey, green bean casserole, oysters, stuffing, and makes a great mimosa for Black Friday brunch.