Locally produced albariño is a classy wine that teams perfectly with seafood.
Issue 3947 8 January 2016
When you are eating, the wine disappears and when you are drinking, the food disappears.” Winemaker Gerardo Méndez is talking about his albariño, grown on the north Atlantic coast of Spain, which he loves to serve at lunch with the morning’s catch: oysters, hake, clams and shrimp. Now internationally fashionable, albariño is a traditional variety of Spain and Portugal. Often compared to pinot gris for its floral bouquet, viognier for its peach and apricot flavours and riesling for its bracing acidity, it was first produced here five years ago by Coopers Creek. Loosely clustered…