Now that spring is here, it’s time to plan your summer vacation – and that’s the ideal time to head to Rías Baixas. Not only can you indulge in amazing seafood, and plenty of enticing Albariño, but there are also numerous cultural attractions for every type of enthusiast (in addition to the wine kind!). Here are a few of our favorites:

• For art lovers, Pontevedra is a masterpiece. Known as a popular destination for a range of artists, including painters, sculptors, and sketchers, the Museum of Pontevedra displays valuable drawings and watercolors, as well as unique sculptures that feature local people. Landscapes from the past and present make up the halls of the various buildings on site.
• For history buffs, a trip through time is easy to achieve with a range of places with early and late Middle Ages influence founded by a host of liege lords and warriors. Of particular interest and inspiration are the monasteries of Carboeiro (Silleda) and Aciveiro (Forcarei); the towers of Cira (Torres de Silleda); the walls of the country manor Pazo de Camba (Rodeiro); and the medieval markets (known as pendellos) of Dozón, Rodeiro, and Agolada.
• For nature devotees, Galicia (home of Rías Baixas) is affectionately known as Green Spain for a reason. A trip to any of the region’s breathtaking forests and natural surroundings present perfect examples. In Vila de Cruces, you can enjoy a journey to O Sobreirais do Arnego, the Portodemouros reservoir, and the Gres Islands (Illas de Gres). There, a climb up Aldo da Madanela provides a spectacular view of Galician landscape. In Silleda, you will find the river Toxa’s beautiful waterfall, while in Olives, the Lagos Sacra (Sacred Lake) offers a peaceful respite. The Carballeira (oak grove) de Crespa is also a serene experience. Last but not least, in the hamlet of Codeseda in Lalín, you will encounter A Fraga de Catasós, a natural monument consisting of 100-year-old chestnut trees considered by many as the best examples in Europe.

Wine is made in the vineyard, this is Bodegas La Val’s philosophy in a nutshell.

Bodegas La Val, founded in 1985, is one of the pioneer brands in DO Rías Baixas. Initially, the winery was located in the town of O Rosal, close to the mouth of the Miño River, but moved to Finca Arantei in Condado do Tea in 2003.

Unusual for the area, La Val produces its wines solely from their estate grown grapes rather than buying from local growers. These vineyards span more than 148 acres in the sub-region of Condado do Tea and O Rosal, divided into four estates located in the villages of Salvatierra do Miño, As Neves and Tui, where they enjoy a very favorable micro-climate that allows for healthy ripening of the grapes. Soil types range from alluvial and granite to slate, allowing the winery to produce terroir-driven wines with a range of complexity and minerality.

Jose Maria Ureta, the current winemaker, has received great recognition for his work at La Val. When he’s not making wine, José Maria serves on the Tasting Committee of Consejo Rías Baixas—a quality control panel that samples all regional wines before bottling. Only those wines that pass the “organoléptico” examination earn the D.O. status of Rías Baixas.

With the opening this month of Jose Andrés first foray into the New York restaurant scene – Mercado Little Spain at Hudson Yards – Spanish cuisine is bound to become more popular stateside. That means it is the ideal time for us to offer some tips on how to create three top tapas from Galicia that you can pair with Rías Baixas Albariño from the comfort of your own home. While not all of these ingredients can be found in your local supermarket, there are plenty of substitute foods we can suggest that will make these dishes equally delectable and still maintain the inspirational flavors of the region.

• Padrón Peppers. These green beauties are essential Spanish veggies that pack a yummy punch. Traditionally served with huevos rotos (fried eggs and potatoes), their flavor is predominantly mild and can be easily enjoyed steamed with just a dash of olive oil, lemon, and a sprinkle of Asiago cheese. Although they are sold in numerous states, if you can’t find them locally, you can substitute with more readily available Shishito peppers.
• Pulpo. Octopus is one of the most plentiful kinds of seafood to enjoy in Rias Baixas, and it is not too difficult to find throughout the U.S. One simple way to prepare them is to sauté the sliced octopus in olive oil with a bit of salt until tender, then serve and top with paprika, a little sea salt, and lemon to taste.
• Boquerones en vinagre. These are fresh white anchovy fillets marinated in vinegar for 6 hours. After marinating, the anchovies are drained and seasoned with olive oil, garlic, and parsley. Perfect with sparkling Albariño.

One of the most unique ways to experience Rías Baixas is via motorcycle. Heading out on the open road paves the way for an exhilarating experience. It provides an opportunity to connect with the region’s unforgettable people and places. There are four main driving routes recommended by the representatives of the Rías Baixas tourism organization. They include: the Long Coast Route, which runs from A Guarda to Catoira; the Short Coast Route, from Baiona to Pontevedra; the Inland-Coast Route, from A Cañiza to A Guarda; and the Inland Route, from Silleda to Combarro.

The Long Coast Route is a particularly popular option since it covers the region’s entire coast, providing breathtaking views of the Atlantic Ocean. Along the way, riders can stop at several landmark towns including Cambados (considered the “Albariño Capital”); Pontevedra (the capital of the province and one of Galicia’s most well-preserved old towns); and Vigo (Galicia’s largest city that features cultural remains from the II century BC and III AC). Of course, there are also plenty of wineries to visit throughout your trip, get your winery guide here. Just remember to drink and drive responsibly during your journey.

El Camino de Santiago, the most famous and oldest European pilgrimage journey, sees hundreds of thousands of people every year. Various trails across Western Europe lead pilgrims to their final destination, the shrine of the apostle Saint James the Great in the cathedral of Santiago de Compostela in Galicia, Spain. Pilgrims end their journeys rejoicing with fellow walkers, enjoying delicious Galician food and drinking wine, including Albariño from Rías Baixas.

GETTING TO SANTIAGO THROUGH RÍAS BAIXAS

El Camino Portugués, or Portuguese Camino, is a popular route among those looking for a more rural experience on the Camino de Santiago. This trail begins in Lisbon, Portugal’s capital, it then goes through the Portuguese countryside through villages and towns before getting to Pontevedra – Rías Baixas territory. In Pontevedra, pilgrims can wander among the picturesque streets and enjoy tapas with some Albariño. After this cultural and meal break, the journey continues on to Santiago de Compostela. To get there, people have to cross a Roman bridge built in the first century, Ponte do Burgo. Once in the town of Padron, you can feel the excitement in the atmosphere as pilgrims are now in the last segment of their journey. Finally, at their destination, pilgrims can relax and share their adventures with fellow pilgrims over glasses of Albariño.

Winemaker: Isabel Salgado

The Winery:
Time stands still at Fillaboa. At Fillaboa, nature surrounds you. In addition to an exquisite garden of camellias, olive trees, magnolias and cork oaks, the Fillaboa vineyard is spectacular. Here, the earth meets the sky and the sea, allowing nature to speak through the vines. Only at Fillaboa can you disconnect your mind and awaken all of your senses, while being lulled by the soft Atlantic breeze. There are 74 hectares of Albariño vineyards that are divided into 12 delimited plots and oriented to the south, full of majestic grapevines and trellises.

The estate, dating back to the 17th century, is one of the oldest in Galicia and one of the largest in the land registry of Pontevedra. Fillaboa gets its name from the local legend of “La Hija Buena” (The Good Daughter) with many parallels to the story of Cinderella, similar in the sense that two daughters of a Count envied their younger sister. In this case, their father left the youngest sister his best land, called by its countrymen the “tierras fartas da fillaboa”.

Wine Characteristics:
Fillaboa is truly a haven of peace. Slender and beautiful vines grow on our vineyards that provide us with elegant grapes to make the most exquisite wines. Our wines are renowned as a benchmark of quality and an example of respect for the soil. While all our wines have their own unique style and a very distinctive character, we try to ensure that they all stand for our commitment to quality – the driving force in all spheres and processes of the production cycle.

Winemaking:
We are artisans of wine. We produce in small volumes, we don’t believe in large productions; our focus is on having close control over the process to ensure the best end result. Making wine from our own vineyards, together with a determination to convey the character of the terroir in every bottle, are the common traits connecting all the different projects scattered around our Spanish landscape, forming a suggestive mosaic of varieties, colors, aromas and flavors.

For more information, updates, and insights on Bodegas Fillaboa and other wineries from Rías Baixas, subscribe to the regional newsletter.

Rias Baixas is located in the Galicia region of Northwestern Spain and enjoys a cool, coastal climate. The region is best known for producing Albariño, a crisp and clean tasting white wine that rivals wines from the world’s renowned white wine-producing regions, including France’s Loire Valley, New Zealand, and the Rhine region of Germany.

Explore Rías Baixas with these 16 wineries:

Established in 2003, Señorío de Rubiós currently has 105 partners working together to combine traditional and modern values in their winemaking. The Miño River runs through Señorío de Rubiós in the Condado do Tea sub-zone. Together with innovation comes respect for the natural expression of Albariño, driven by meticulous viticulture and harvest standards.

History. Family. Friends. Dedication. Vocation. A wide range of words could describe our winery, Adegas Valmiñor, because we can be defined by them all, but they flow into the same passion: our wines. The winery was founded in 1997, but our tradition is ancestral. We love the Albariño grape, but also Treixadura, Loureiro, and Castañal. We love our land and all it gives to us. We respect and take care of it because it is our legacy. It is our entire life. In Adegas Valmiñor we aspire to be the national wine vanguard. A vanguard held by the land and vineyards selection, exquisite care of the grapes, and advanced technologies in order to produce a wide range of wines, which are full of personality and do not leave indifferent even the most expert palates.

The Martín family has been producing Albariño in the village of Barrantes (Salnés) for generations, originally for consumption by friends, family, and a few local restaurants. In 1981, Domingo Martin decided it was time to expand; he built the current cellar of Bodegas Castro Martín sourcing from 27.1 acres of vineyards. Castro Martín wines have a distinctive, but typically fresh and zesty Albariño style, characterized by at least 5 to 6 months on the lees.

Pazo de Señorans is a family business on the site of a 16th century Pazo manor house. The winery is entirely focused on the Albariño variety. Pazo de Señorans honors the typicity of the Albariño grape and the aging capacity of their wines to produce the best expression of Rias Baixas winemaking.

Founded in 2005, Paco y Lola is the fruit of a business initiative of a group of independent winegrowers from O Salnés who wanted to take their production to the highest professional level. These growers formed a cooperative with over 400 members, the largest in DO Rías Baixas. Paco y Lola farms almost 500 acres of vineyards situated over more than 1800 plots of land and practices small lot winemaking with strong regional character.

The historic Santiago Ruiz winery is located in an idyllic, peaceful setting surrounded by several acres of old vines trellised in the traditional style. The winery strives to honor tradition with the latest advances in technology, supported by a state-of-the-art winemaking facility completed in 2007. The 94-acre estate is based in the heart of O Rosal, and encompasses Albariño, Loureiro, Treixadura, Caiño Blanco and Godello, all native varieties that are included in the final blend.

Pazo Pondal winery naturally blends into the impressive landscape of Arbo, Condado do Tea. The outdoor areas inspire and delight visitors, who are able to enjoy the exceptional views of our vineyards. Currently, we are the second generation in a family tradition dedicated to the cultivation of our beloved Albariño. After many years of hard work, we saw our dreams come true in 2006 with the inauguration of the Pazo Pondal winery, built on the Pondal plot from which it gets its name. We have inherited the passion, devotion, and love of the vineyards from our ancestors, and are increasingly dedicated to viticulture that is responsible and respectful of the environment. Our mission with these soils is to minimize erosion due to area’s high rainfall and the sloping land and to achieve mineral balance in the soils and fertility making the plants naturally healthy and avoiding dependency on chemicals/biocides.

Founded in 1985, Bodegas La Val was one of the first wineries in the region to source grapes solely from its own vineyards. The vineyards span more than 148 acres in the sub-regions of Condado de Tea and O Rosal, divided into four estates. Soil types range from alluvial and granite to slate, allowing the winery to produce terroir-driven wines with a range of complexity and minerality.

Condes de Albarei was founded in 1988 by a small group of vine growers from the Salnés Valley, who united their efforts and vineyards to make and market excellent, high-quality Albariños. Condes de Albarei was the first Spanish white wine to earn a Gold Medal at the Challenge International du Vin in Bordeaux in 1991, and ever since, their wines have earned the highest recognition. A benchmark wine from DO Rías Baixas, Condes de Albarei Albariño is the flagship brand of the winery.

Terra de Asorei is an association of top growers belonging to DO Rias Baixas who have joined forces to produce premium, 100% Albariño wines. Located in the Salnés Valley with over 172 acres of vineyards averaging more than 20 years of age, the winery benefits from a beneficial Atlantic climate with mild temperatures and generous, but not excessive rainfall. Terra de Asorei combines the passion of a family-owned company with the professionalism of a larger organization to produce Terra de Asorei, Pazo Torrado and Nai e Señora wines.

In the heart of the Salnés Valley, Bodegas Vionta exemplifies a blend of tradition and modernity, offering a multi-disciplinary space in a state-of-the-art architectural building. The vineyards are located in three distinct zones of the Salnés: Cornazo, Ribadulla, y Cubelas. The terraced vineyards, trellised on granite pillars, produce excellent white and red grapes. They are, without doubt, planted in one of the best and most cherished places in DO Rías Baixas. The climate is characterized by mild temperatures and abundant rainfall. The Albariño variety reaches its best quality in this climate and soil, influenced by the longest coastal plains of Galicia bordering the Atlantic Ocean. The climatic conditions, location, and the application of the most modern production techniques make these vineyards the highest expression of quality from Bodegas Vionta.

Martín Códax was founded in 1986 and was named after a medieval Galician troubadour whose poems have survived to the present. Martín Códax oversees more than 1,400 small vineyard parcels farmed by 550 families in the Cambados area. Through continuous investment in research, innovation, and people, the wines of Martin Codax have won international acclaim in over 40 countries and have come to symbolize Galician culture at its finest.

The history of Bodegas As Laxas dates to 1975 when the family of Simon Ferro completed their inaugural harvest. As Laxas was one of the first wineries in Rías Baixas (prior to the official founding of the DO) and is a founding member of the Regulation Council of 1986. The winery is located in the Miño River Valley, in the village of Arbo. The vineyards are over 30 years old and are planted on south-facing granite terraces between 500 and 650 feet. The exceptional micro-climate is characterized by mild temperatures with an annual average of 60ºF, very little frost and abundant rainfall. This micro-climate is ideal for ripening, characterized by higher sugar content and lower acidity level than more northerly areas of Rías Baixas that face more variable climates.

Bodegas Fillaboa is a stunning, historic estate that only produces limited-edition, small-production 100% Albariño wines. Fillaboa, which means “good daughter” in Galician, is the biggest estate on the property register of Pontevedra and one of the oldest in Galicia. Bodegas Fillaboa owns 70 hectares (about 175 acres) of vineyards that are planted on rolling slopes, along the southern border of the Tea and Miño Rivers, a natural frontier with Portugal. The estate is divided into 11 distinct vineyard blocks, which create unique and personalized wines. The richness of the vineyard’s soil, which is well drained and extremely suitable for growing high-quality fruit; close proximity to the Atlantic Ocean; rainy weather and mild temperatures make Fillaboa a truly special place for growing world-class Albariño. In 2000 the Masaveu family acquired the Fillaboa estate, one of the oldest farms in Galicia, with a commitment to making it a benchmark of quality not only in Rías Baixas, but in all of Spain. This ambitious project is still pursued to this day under the direction of José Masaveu, who is part of the ‘new generation’ of the Masaveu Family.

Altos de Torona is a 250-acre vineyard and winery located on the slope of Mount Galelo in the Tomiño area of Pontevedra. Although near the Atlantic and the Miño River, the estate’s mid-slope location protects it from the moisture of the valley and the extreme cold of the summit. A southern orientation ensures ample sunshine for healthy ripening of the grapes.

Bodegas Pablo Padín is a family-owned winery devoted to the production and marketing of still and sparkling Albariño wines. The winery is located in the heart of the Salnés Valley, the original home of the Albariño grape as well as the oldest sub-zone of DO Rías Baixas. In 1984, the Padín-Garrido family started up a small business project founded on a long tradition of family wine growing and winemaking. The goal was to launch the production of Albariño wines to meet the growing demand from the region. In 1989, the modest firm formally launched as Bodegas Pablo Padín and incorporated into the recently founded DO Rías Baixas. This progress fueled the modernization of the winery’s infrastructure and technology, combined with the family’s longstanding knowledge of the traditional elaboration of wine. This winning combination has allowed Bodegas Pablo Padín to present Albariño that ranks high among the wines of Rías Baixas. In 2012, Bodegas Pablo Padín added to their family legacy and became a pioneer in the production of one of the first sparkling Albariño wines from Rías Baixas, made in the Champenoise or Traditional Method inspired by the best of Champagne and Cava.

Photo Credit: Xurxo Lobato

About the Winery
Bodegas Castro Martín is a family-owned and managed business dedicated to making Albariño of the highest quality in the Val do Salnés region. Built in 1981, the winery is obsessed with innovation. It was the first in the region to use stainless steel tanks for the production and storage of wine. Today, those tanks have been modified to include temperature-controlled cooling jackets and a nitrogen system to optimize wine storage conditions. The winery’s avant-garde character plays an important role in the story of Bodegas Castro Martín. One example is the use of top-quality synthetic corks to maintain the wine’s freshness and vivacity after many years of testing. The winery’s philosophy is simple: to innovate wherever possible while respecting the traditions of the denomination.

About the Winemakers
Angela and Andrew Martin are at the helm of Bodegas Castro Martín. With a degree in Biology and masters in Oenology from Madrid University, Angela took over the day-to-day management of Bodegas Castro Martín in 1993. She also serves as head winemaker. In 2002, her husband Andrew joined the team to oversee the winery’s marketing initiatives. The couple is involved in every aspect of production. They have dedicated their entire lives to the wine trade, which is practically in their blood.

Wine Characteristics
Quality and innovation are the two main values of the Bodegas Castro Martín wines. Angela and Andrew try to add elements that improve the quality of the Albariño every harvest, while always respecting the tradition of the Rías Baixas DO. There is hardly a vintage that passes without some small adjustment being made to the winemaking process to enhance the character and ‘typicity’ of the finished product. It is a never-ending quest. An Albariño made by Bodegas Castro Martín is a wine with a unique personality that showcases the winery’s work in every sip.

Rías Baixas is full of history and charm. Today, we will take a trip through some of its most picturesque villages, where you can enjoy the gastronomy, history, and popular traditions of the Galician residents.

Our trip begins in the village of Combarro, where you can take in many elements of Galician architecture. For example, in the old quarter in Combarro, which has been declared Property of Cultural Interest, you can see three traditional Galician architectural elements: “hórreos” (raised granaries), “casas marineras” (sea houses), and crosses. If you visit on July 16th, you can partake in the celebration of the Virgin of El Carmen. During this time, you find boats decorated with flowers and flags taking part in a maritime procession celebrating the Virgin. Of course, being a marine village, you can also enjoy the Mussel Festival in August, another very important event.

Now we go west to visit O Grove in Pontevedra, a community rich in history. There you can find the remnants of a Roman villa and necropolis (an ancient Roman cemetery), alluding to the presence of Romans in Galicia many centuries ago because of its strategic coastal location. O Grove sits along the Galician coastline, ideal for experiencing Galicia’s marine life and learning about shellfish harvesting. Board a catamaran or a sailboat and go through one the world’s largest shellfish banks! Then stop at a local restaurant to enjoy the seafood. After all, it is a great part of O Grove’s identity – so much so that it has played host to the annual Fiesta del Marisco (Seafood Festival) since 2013.

Our last stop is to the northwest in Cambados, the capital of Albariño in the Rías Baixas. Cambados is the perfect place to enjoy wine tourism and gastronomy in Galicia. This town is located in the Ría D’Arousa and is sculpted in granite: its stone roads, the stately Pazos, and villas will make you fall in love. You can also partake in their Albariño Festival; however, regardless of what you do or don’t do, be sure to celebrate the end of your tour with a glass of Albariño.

Photography by Xurxo Lobato

Albariño – Native or Adopted?
Various theories exist regarding the origin of Albariño. Some speculate that it originated in central Europe and found its way to the area with the migration of Germanic peoples in the 5th century. Others say it was introduced later by the French monks. The prevailing theory today, however, is that Albariño is native to the region, owing to its ability to thrive and create distinctive wines in the region’s unique and challenging growing conditions.

DO Rías Baixas
The “modern” winemaking history of Rías Baixas began in 1980 when an official denomination was created specifically for the Albariño grape variety – La Denominación Específica Albariño. However, in 1988 after Spain joined the European Union (EU), the denomination was changed to Denominación de Origen (DO) Rías Baixas, as EU wine laws did not recognize a DO named for a single grape variety. Spain’s place in the EU also brought funding and investment to Rías Baixas, helping it modernize and build an international following.
Initially, DO Rías Baixas consisted of three distinct sub-regions: Val do Salnés, Condado do Tea and O Rosal. In 1996, the sub-region of Soutomaior was incorporated, and in 2000, Ribeira do Ulla was added. DO Rías Baixas is regulated by the Consejo Regulador (local governing body), which ensures adherence to permitted grape varieties, viticultural practices, winemaking and aging procedures. Up to 12 different grape varieties are allowed in DO Rías Baixas, but Albariño is king, accounting for 90 percent of all plantings.

Photography by Xurxo Lobato

Traveling through Galicia means beautiful landscapes and rich gastronomy with one of the best Spanish wines, Albariño. Today we are exploring the beauty of this region through its main culinary offerings along the Rías Baixas route: vineyards, wineries, wines, seafood and fish.

Let’s start with the queen of the Galician vineyards, the Albariño grape, which grows in a relatively low soils next to the sea, near the rivers which open to the Atlantic Ocean. This gives Albariño wines a natural brininess to them as the grapes absorb the minerality of the soil, making it a perfect pairing companion to the seafood of the region. The route starts in the Monasterio de Armeteira, where the first Albariño grapes were planted by the Cistercian monks, and goes through emblematic buildings, horreos (a wood construction on four pillars) and historic pazos (old big houses characteristic from Galicia located in the country).

Our next stop is the Ria de Arousa. Here we discover a seafood farm where some of the best mussels and other seafood are grown. Afterwards in Cambados, the cradle of Albariño, we can enjoy a delightful appetizer at Casa Miguel, a tapas bar with a different menu every day. For lunch we stop at the Yayo Daporta restaurant, which has a full menu that includes two first courses, a second course, followed by dessert.

At night we go to the Parador Nacional, the old Pazo de Bazan of XVII, which has an excellent restaurant famous for its empanada of cockles. The delectable seafood and Albariño options make it the perfect end to our day.

Photography by Xurxo Lobato

Rias Baixas tourism has a lot to offer. While many travelers enjoy the outdoors, whether through a visit to the mountains or the beach, they also like to indulge in new gourmet experiences. Rias Baixas is the perfect destination for this. With a location that offers everything visitors could want, the region features many opportunities to discover natural phenomena via the Camino de Santiago, marine tourism, motorcycle routes and more. However, its greatest pleasure to enjoy is through the palate.

The richness of landscapes found in Rias Baixas translate into the quality of its regional products. Here food and wine is uniquely influenced by natural surroundings, making them unforgettable. The great extension of Galicia’s coastline is a significant supplier of exceptional seafood, including clams, mussels, cockles, oysters, velvet crab and octopus. This extensive selection of products is a great source of protein and minerals, and most importantly, they have very little fat. All of this food has to be accompanied by a good wine, and in Rias Baixas (as everyone knows!), Albariño reigns supreme.

One of the most famous regional dishes is the “Pulpo a feira”, a boiled octopus that is served on a wooden platter then drizzled with olive oil, salt, and hot paprika. Another favorite food is lobster. When served locally as a main dish, it is accompanied by rice, and during preparation, it’s important to keep the liquid inside the lobster to conserve its flavor. Wine is also combined with gastronomy in the popular dish, Sole with Albariño Sauce. This tasty recipe includes the base of half a cup of Albariño, an onion, a bay leaf and a clove of garlic, which imparts an enticing, special flavor.

Photography by Xurxo Lobato

Winemaking in Rías Baixas dates back thousands of years, but only during the past few decades has the region established a global reputation as a producer of top-quality wines from its signature grape, Albariño.

First came the Romans

The region’s first winemakers are believed to have been the Romans, whose occupation of the surrounding Galicia region brought trade, technology, and viticulture. More refined winemaking was introduced by Cistercian monks who arrived from France in the 12th century. Wine production in Galicia and Rías Baixas flourished in the 14th and 15th centuries with the discovery of the New World and the establishment of trade routes between Spain, England and the rest of Europe.

Planting and production in Galicia and Rías Baixas continued to expand through the 19th century until trade wars and export bans led to overcapacity and vineyard abandonment, and the arrival of Phylloxera, which devastated vineyards throughout Europe. During the replanting of hybrid and native Spanish varieties in the early 20th century, Albariño began to emerge as the region’s star, showing its potential to produce high-quality wines in the hands of a new generation of skilled winemakers.

Photography by Xurxo Lobato

A hearty Caldo Gallego (Galician Broth) is a celebrated comfort food served in Galicia. Given its popularity, we’ve taken key elements of this caldo and Galician cuisine to create a satisfying fish stew. Galicia is known for having spectacular seafood, therefore it was only natural to make this dish. Potatoes, lacón (pork shoulder) and grelos (turnip tops) are important elements of the caldo, which have been incorporated/replaced into this stew in a way that keeps the flavor profile while making ingredients easily accessible at your local grocery. The lacón has been replaced with pancetta, but it can be substituted with bacon too. Grelos can be a bit difficult to find so you can substitute with spinach as listed on the recipe but be sure to keep the turnips. Finally, this dish calls for Albariño from Rías Baixas to enhance its flavor. This rich, creamy stew is ideal for the cooler months to come – enjoy!

Prep time: 25 minutes
Cook time: 50 minutes

Ingredients

• 4 oz pancetta (or bacon), cut into 1/4-inch pieces
• 2 medium onions, chopped coarse
• 3 Tbsp flour
• ½ cup Albariño white wine from Rías Baixas
• 3 cups fish stock (homemade or from a fish market, if possible)
• ¾ cup heavy cream
• 3 medium red potatoes (about 1 pound), scrubbed and cut into 1-inch cubes
• 3 medium white turnips (about 1 pound), peeled and cut into 1-inch cubes
• 3 sprigs fresh thyme
• 2 large bay leaves
• Salt and ground black pepper
• 3 pounds haddock or cod fillets (3/4 to 1-inch thick), rinsed, patted dry, and cut into 4 oz. pieces
• ¼ cup fresh parsley leaves, minced
• 2 packed cups fresh spinach
• Optional: Pimentón (smoked Spanish paprika)

Directions

Fry the pancetta in a large Dutch oven over medium-low heat until the fat renders and the chorizo browns and crisps, about 7 minutes. Remove pancetta with slotted spoon and set on paper towel-lined plate. Add the onion to the fat and sauté until softened, about 5 minutes. Stir in the flour and cook until the onions are well-coated and flour is lightly colored, about 1 minute. Slowly add the Albariño from Rías Baixas and 1/2 cup fish stock, stirring constantly until the liquid is thick, about 1 minute. Continue adding the stock 1/4 cup at a time, stirring all the time and scraping the pan bottom and edges to dissolve flour and loosen the browned bits. Stir in the cream, potatoes, turnips, thyme, bay leaves, 1/2 teaspoon salt, and pepper to taste. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes and turnips are almost tender, about 15 minutes. Add the fish pieces and bring back to a simmer over medium heat. Simmer for 7 minutes, stirring a few times to ensure even cooking. Remove the pot from the heat, cover, and let stand until the fish is just cooked through, 2 to 3 minutes. Remove and discard the bay leaves and thyme sprigs, stir in the spinach (heat of stew will wilt the spinach), pancetta and parsley, and adjust the seasonings. Add a few shakes of pimentón for a smokier flavor. Serve immediately.

Yields: 6 to 8 servings

By Stephanie Gutierrez

About The Winery:

Pazo de Señoráns is a family business on the site of a 16^th-century Pazo, located in the Salnés Valley in Pontevedra. A Pazo is a traditional and stately home characteristic of the Spanish region of Galicia, yet it remains a mystery if it is the origin of the winery’s name. Since 1989, Pazo de Señoráns has been open for production, although the estate had been growing wine grapes since well before then. The winery is focused entirely on the Albariño variety allowing them to honor the typicity of the Albariño grape and the aging capacity of their wines. They believe wines such as these show the best of the Rías Baixas region.

About The Winemaker:

Ana Quintela Suárez has been a winemaker for Pazo Señorans since 1991. With her team, she works to create a white wine with great personality that has a long finish, a pleasant taste and long life.

Wine Characteristics: 

Pazo de Señoráns aims to make wines that reflect the characteristics of the area and the peculiarities of the Albariño variety by researching wine-growing and harvest techniques yearly and taking special care of their vines and process at all times. The winery strives to cultivate wines that express the maximum quality in each vintage.

Travelers from all over the world head to Spain to enjoy the exquisite scenery, amazing tourism experiences, and all the food and wine they dream of indulging in. For those headed to Rias Baixas, Pontevedra is the perfect jumping off point as a wonderful “home base” visiting the incredible bodegas and vineyards of the region.

This historic, well-preserved Galician town located in northwest Spain – as well as its surrounding area – has plenty to offer. Along with serving as the headquarters for Rías Baixas DO, Pontevedra has a delightful medieval port and restaurants highlighting the shellfish tourism waiting to be explored.

Discover the quaint shellfish tourism of Galicia by making a quick stop at Mariscos Laureano S.L., the family-owned seafood purveyor in Cambados located just about 30 minutes away from Pontevedra. This prominent seafood company welcomes visitors onto the premises to observe how they process and purify shellfish providing only the highest-quality seafood.

Consider a one- or two-night stay at the Parador de Pontevedra, a Renaissance-style palace. This majestic gem is located just minutes away from the Basílica de Santa María a Maior on the Avenida de Santa Maria. Declared a historic monument, the Gothic-style building dates back to the 16^th century.

Be sure not to miss the bars and restaurants in the charming town of Pontevedra in Galicia, including a quick stop at Dr. Livingtone Supongo Cervecería (pictured above) for a refreshing beer. A few other enticing options include:

• La Ultramar
• The House of the Five Doors Restaurant
• Cáncamo
• Alameda 10

Ingredients:

1 octopus weighing 2.2lbs or more
Potatoes
Water
Salt
Hot or sweet paprika (to taste)

Method:

The octopus needs to be frozen for at least 3 days to ensure it will be properly tender. Fill a pressure cooker halfway with water. When the water is boiling, slowly lower the octopus into the water by its tentacles and then bring it back out again. Do this up to three times and on the last fully submerge the octopus and leave it in. Leave it to cook in the pressure cooker for 20 minutes, or 15 if using a faster, more modern one, to assure the octopus is tender yet firm. Prick the octopus on the side of its head. When cooked for this amount of time, it should have just the right firmness. Next, add salt to the water used to cook the octopus, put in the potatoes whole and let them cook. When they are done, cut them into slices and arrange them covering a plate. Do the same with the octopus (using the scissors to cut it works a treat). Add the salt, paprika, olive oil and a little of the water in which the octopus was cooked.

Yields: 4 Servings

PAIRINGS

Yield: 4-6 servings

INGREDIENTS:
• 3-4 ears of corn, husks and kernels removed
• 1 cup quinoa, cooked according to package
• 4 green onions, white and tender green parts, thinly sliced
• 1/2 cup fresh mint leaves, cut into ribbons and then chopped
• Salt and pepper to taste
• 1 pound of good quality tuna seasoned with salt and freshly cracked pepper
For the Vinaigrette:
• Juice of one large lemon, or 1/4 cup
• 2 teaspoons agave or honey
• 1/3 cup grapeseed oil, or good olive oil
• Salt and pepper
Smoked Paprika Oil:
• 1/4 teaspoon Spanish smoked paprika
• 2 Tablespoons olive oil

DIRECTIONS:
Combine the quinoa with the water in a medium saucepan and bring to a boil. Reduce heat to low and cover and cook for 8-10 minutes until all the water has been absorbed. Remove from the heat, fluff and set aside for 5 minutes. Shuck the corn and then remove the kernels from the cob with a sharp knife. Clean, trim and cut the green onions thinly and on the bias. In a sauté pan with 2 Tbsp of olive oil on medium high heat, sauté the corn till the kernels begin to caramelize around the edges (3-4 minutes). Then add the scallions and continue to cook for a few more minutes and set aside to cool. Combine the quinoa, corn and scallions, vinaigrette and chopped mint, season with salt and pepper. In a separate sauté pan, sear your seasoned tuna on high heat. Without shaking the pan, leave the tuna to brown for 2 minutes then flip over for another 2 minutes leaving the middle nice and red. Thinly cut the tuna and place on a platter on top of the quinoa salad and drizzle with the paprika oil.

Winemaker: Eider Rodríguez

Wine Characteristics:
The Albariño variety is known for its fresh and aromatic wines with predominantly citrus notes such as apple, stone fruits and white flower. This freshness is derived from its acidity that allows the wines to have a great aptitude for aging on the lees and in barrels.

Favorite Place in Galicia:
Galicia has several unique places, but my favorites are the places in which I can enjoy the view of the winery with the sea in the background.

On Winemaking:
Nora is an elegant wine with complete and seducing aromatic notes in which fruit, white flower and anise are prevalent. In the mouth, it is fluid, bold and persistent and a mineral base is prevalent in the finish. This wine is born from the greatest selection of grapes within our winery. They are destined for processing, collected at their prime ripening point, subjected to a pre-fermentative maceration of 6 hours at low temperatures, and then fermented at 16ºC. After the fermentation, the wine is aged on fine lees for 4 months with bâtonnage; 10% of the production of this wine is fermented in barrels, giving it that complexity and elegance.

Nora da Neve is a bright, golden yellow due to its aging. It features elegant and seductive aromatics, with a marked varietal character, emphasizing aromas of ripe fruit and white flowers like chamomile. Subtle spicy notes reflect its aging in barrels. In the mouth, it is fleshy, fresh and long-lasting, allowing us to enjoy its complexity and elegance. It’s made using the Burgundian method in French oak barrels and aged with bâtonnage for 6 months, which provides complexity and power without altering the subtlety of the variety.

Winemaker: Roger Fernandez

Wine Characteristics:
Albariño offers a very good balance of acidity and body. Having a grape that is so small and delicate presents a great aromatic richness. Due to this complexity, our wines require a small rest in deposit and/or bottle before going to market. Beginning in February, you can enjoy the next vintage. The golden hue of the grapes will make the wines have a little color.

On Winemaking:
Our process is vibrant, cheerful and with personality. It is a good representation of the traditional Albariño. Since the Albariño grape is one of the most expressive, our winemaking respects the virtues of the variety. Only in one of my wines, specifically, the Vionta, do I perform a maceration process on its own lees to further structure it and to work with higher rates that will allow us to lengthen its lifespan.

Favorite Place in Galicia:
The Chapel of Our Lady of the Spear. It is located very close to the entrance of the Ría de Arousa, adjoining the famous beach of La Lanza. This small chapel, made of granite, is located by the sea and surrounded by a small wall that protects the onslaught of waves that hit it. This is a vivid image of the bravery of the sea – a true spectacle of nature.

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Winemaker: Nuria de la Torre Sayáns:

Wine Characteristics:
Albariño is characterized by being an Atlantic wine, closely linked to our terroir (climate and soil), which gives it unique differentiating element that are ideal both for the development of both young wines and aged wines.

Favorite Place in Galicia:
The beach at Lanzada – it is the perfect place to play sports or relax.

On Winemaking:
Paco & Lola wines are characterized by being faithful to the variety from which they come from – Albariño – and to the soil from where they are cultivated from. The basis of our wine is freshness harmonious in both nose and mouth. Our younger wines cover a full range of fruit and flower notes, while our wines aged on lees have more complex tones.

Ingredients:
6-8 scallops depending on size
2 Tablespoons olive or grapeseed oil

For the Salsa:
2 Naval or Cara Cara oranges peeled and segmented
1 shallot, finely diced
1 jalapeno, finely diced
Juice of 1 lime and the zest from it
2 -3 Tablespoons of fresh mint chiffonade (approx. 20 mint leaves)
Kosher salt and freshly ground black pepper
1 Tablespoon of olive oil

For the vinaigrette:
1 ½ Tablespoons of honey
3 Tablespoons of sherry vinegar
¼ cup olive oil
Salt and pepper to taste

Method:
Combine the orange segments, diced shallots, jalapeno, lime juice and chopped mint in a bowl. Season with the salt, pepper and olive oil. Place aside and let the flavors marinate and come together. This can be made ahead of time and refrigerated for up to 5 hours. In a separate small bowl, add the ingredients for the warm vinaigrette and place near the stove ready to use. Take your scallops, if they are very wet you can pat dry with a paper towel. This will help them caramelize when cooking. Season your scallops with salt and pepper. Place your pan on medium high heat, add your oil and begin to place your scallops in the pan without shaking the pan or moving the scallops around. This process will ensure a perfect crust on the scallops. Leave the scallops for 2 minutes, then turn them over cook for another minute, then add your vinaigrette and reduce the liquid until it has slightly thickened. Finally place your scallops on top of the orange salsa drizzle with the warm vinaigrette. Garnish with more fresh mint.

Yields: 2 Servings

Photo: Jay Baris

Winemaker: Cristina Mantilla

Tradition. Family. Friends. Devotion. Vocation. A wide range of words could describe the winery Adegas Valmiñor because it is a wide range of great things that lead into the same passion – the wines. The winery was first stablished in 1997, but its how-to-do tradition is ancestral. The team loves the Albariño grape, but also Treixadura, Loureiro, Caíño, and Castañal. Adegas Valmiñor loves the land, O Rosal, and all that it gives to them. They respect it and take care of it because it is their legacy. It is their life.

Wine Characteristics:
Albariño is one of the most unique varieties in the world due to its aromatic expressiveness and versatile elaboration. Thanks to its marked acidity, we can make young, fresh wines but also work with lees to elaborate more structured and voluminous wines. Albariño adapts very well to elaborations with wood but can maintain its characteristics and even allows aging for more than a year. The ability to elegantly combine fruity and floral aromas in the same glass is one of the most unique characteristics of Albariño in comparison to other varieties. Together with its mineral character, seasoned with the salinity straight from the sea from our coasts, each glass of Albariño is exquisite.

Favorite Place in Galicia:
Undoubtedly, it is the O Rosal Valley where the Santa Tecla Mountain stands – a place full of the magic of our ancestors, the Celts. There you can find thousand-year-old stone houses that still stand and tower next to the nearby Portuguese border and the Valmiñor vineyards that combine varieties of the highest quality including white grapes such as Loureiro, Caíño Blanco, and Godello and red grapes with Brancellao, Sousón, and Catañal. You can also experience a magnificent show with each sunset. The Miño gently surrenders its waters to the Atlantic, and the sea of fog that slowly covers the mouth of the river makes the most beautiful horizon for the setting sun. Because of this, it is my favorite place.

On Winemaking:
I have respect for the varietal aromas, and for what makes us unique: the marked Atlantic character of its microclimate with the granitic soils of the region. I focus on cold maceration in my winemaking technique for varieties such as Albariño and Loureiro. It increases the expressiveness of these varieties and softens the intensity of their acidity and aging on lees, which is not necessarily always in contact with wood, to achieve greater volume and smoothness on the palate.

Winemaker: Ramon Valls

Pazo Pondal winery naturally blends into the impressive landscape of Arbo, Condado do Tea. The outdoor areas inspire and delight visitors, who are able to enjoy the exceptional views of the vineyards. Currently, the winery is the second generation in a family tradition dedicated to the cultivation of its beloved Albariño. The family has inherited the passion, devotion, and love of the vineyards from its ancestors and are increasingly dedicated to viticulture that is responsible and respectful of the environment. At Pazo Pondal, the team wishes to play its part in preserving the environment. They are therefore proactively committed to its protection and sustainability. Working closely with experts in the field, the winery started the conversion process in 2015, enhancing and controlling its own organic matter. Organic growing is a pledge to sustainable development. The winery’s goal is to ensure that there is minimal risk of the wine’s aromatic and organoleptic properties being altered through exposure of the grapes to certain chemical products. Pazo Pondal is seeking to obtain organic grapes in a sustainable and balanced manner, preserving the fertility of the soil and respecting the biodiversity of the environment. Everyone working for the winery, and with the family, strives to achieve this sustainability objective.

Wine Characteristics:
The balanced acidity, which makes the wine more versatile to pair with all kinds of foods including meat, its acidity, and complexity cleanse the palate and allows you to change flavors and textures. Of course, the Albariño of Galicia is the purest since the other parts of the world by the soils and other conditions of the climate are totally different.

What is Your Favorite Place in Galicia?
My winery! After so many trips, I get to come and rest on my terrace, on my couch of pallets (which I did during my August vacation), drink wine, and be able to enjoy the view of the whole vineyard. I also have the Portuguese valley in the background and it is truly something magical. There are no words to explain it.

Describe Your Wine and Techniques:
We are a young winery, but we take special care of the details in the almost artisanal process we follow making our wines. The grapes come from partially-organic vineyards, and we harvest gently by hand only the best grapes. To preserve all the character of these grapes, we use indigenous yeast from our vineyards that we have worked the past two years to isolate. We use two types of fermentation and aging in our wines: fermentation and aging on the lees in stainless steel or in single-use French oak barrels. For the Propia brand, we show a lively, aromatic, and persistent side of Albariño. Pazo Pondal is our premium expression and showcases how Albariño can age in the bottle. It is elegant, complex, and made to age beautifully for five or six years.

Winemaker: Katia Alvarez

Wine Characteristics:
What makes Albariño so special is without a doubt that is a very well-balanced wine, fresh and crisp. It is elegant, citrusy, and full of subtle aromas that invites you to drink. Albariño is versatile and easy to pair with almost any sort of food, which allows you to always find the right time to enjoy it and indulge.

Favorite Place in Galicia:
Any small secluded beach, like the ones you can find at the “Illa de Arousa”, where you can unwind and inhale the comforting smell of the sea.

On Winemaking:
Our wines try to reflect the place where they are made. They emphasize the characteristic freshness of our mild climate – humid without very high temperatures, the salinity and minerality coming from the Atlantic Ocean that bathes Rias Baixas and caresses our vineyards. For throughout the vinification process, our aim is to respect the terroir and preserve the essence of each of the vineyards, so we get the best expression of Albariño.

Yield: 4 servings

INGREDIENTS:

• 10 -12 red radishes (or baby turnips) halved or 4-5 watermelon radishes quartered (watermelon radishes are significantly larger
• 3 Tablespoons olive oil
• sea salt and pepper
• 6 cups lamb’s ear lettuce (mache)
• 1/2 cup toasted pine nuts
• 1/4 cup crème fraîche
• 2 Tablespoons water
• 3 Tablespoons finely chopped mint

DIRECTIONS:
Preheat oven to 400 degrees F (230 C). Place parchment paper onto a baking sheet then coat the radishes with 2 tablespoons of oil and season with salt. Roast in the oven for 15 to 20 minutes until slightly caramelized and al dente. While the radishes are roasting, clean and dry the mache and place on a platter. Once the radishes are done, spread the radishes on top of the mache and sprinkle the toasted pine nuts. For the sauce, simply combine the crème fraîche, water, mint, and the rest of the olive oil – briskly whisk. Season with salt and pepper and drizzle all around. Drizzle the dressing on top of salad and serve immediately.

Photo: Stef Schwalb

Chef Shoshana Quint Bio

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS:

Ingredients:
• 4-6 baby beets (yellow, red, or candy striped)
• 2 tablespoons honey
• 1/3 cup sherry or white vinegar
• 1/2 cup good olive oil
• 2 Tablespoons stone ground mustard
• 1 Granny Smith apple
• 8 cups salad greens such as Mache or Bibb
• 1/4 cup chopped pistachios

Method:
Preheat oven to 375°F. Wash and pat dry the beets, then wrap in aluminum foil very well (sometimes I double wrap to avoid any steam to come out). Place in a baking dish and roast for 45 to 50 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and slice the beets (take proper precautions as beet juice stains easily).
Make the honey mustard dressing by mixing together the honey, vinegar and mustard then slowly whisk in the olive oil until ingredients emulsified. Season with kosher salt and cracked pepper. Thinly slice the apple.
To serve, place salad greens on a bowl or plate. Top with beets, apples, dressing, and chopped pistachios.
Yields: 4 servings
Photo: Stef Schwalb

PAIRINGS

Ingredients:

2 Lobsters (male) of approx. 450 g
10 mussels
350 g of bomba rice (Note: This is a short-grain white rice, used in paella dishes.)
2 shallots
1 red pepper
1 clove garlic
2 tomatoes, chopped
2 leeks
½ chili or cayenne peppers, to taste
white wine
olive oil
salt

Method:

Remove the heads from the lobsters, being careful not to lose any of the liquids from inside. Fry the heads in oil and the leeks and chopped tomatoes. Squeeze the heads to get out all the juice. Add the white wine and allow it to reduce. Cover the water and boil for 30 minutes. Poach the chopped shallots and garlic and add the chili pepper, chopped into rings. Add the rice and turn up the heat. Add the stock made with the heads and the liquids from the lobster and boil for 12 minutes. Make sure that the liquid does not completely evaporate since you want the rice to be moist. Add the mussels, thoroughly cleaned, and the chopped lobster tails. As soon as the mussels begin to open up, take them out of the mixture, remove one side of the shell and add them back to the pan. Make sure all of the ingredients are cooked through, then allow to cool slightly before serving.

Yields: 4 Servings

PAIRINGS

Winemaker: Emilio Rodríguez Canas

A premium boutique winery group, the Terras Gauda wineries were founded in 1989. The original Terras Gauda estates and winery are located in O Rosal, D.O. Rias Baixas. The group also encompasses Pittacum in D.O. Bierzo and Quinta Sardonia in the Douro area, with the most recent addition to the group founded by Peter Sisseck.

Wine Characteristics:
Terras Gauda is a leader in working with the heirloom varieties of Rías Baixas, including Albariño and the rare Caiño Blanco, an indigenous grape used in the O Rosal blend and showcased in the limited bottling. Terras Gauda La Mar Caiño Blanco almost disappeared from Rías Baixas in the 1980s until Terras Gauda rediscovered its high quality and launched an ambitious replanting program in 1989.

Favorite Place in Galicia:
My favorite place is my house in Oia – facing the Atlantic Ocean, and in the back, the vineyards and green hills of Galicia.

On Winemaking:
We use a trailee system on 400 acres of the southeast estate Albariño, which was planted in 1980s. Terras Gauda O Rosal is created with a unique blend of 70% Albariño, 20% Caiño Blanco (increasing this percentage every year) and 10% Loureiro. Our 100% of our Albariño comes from the highest altitude vineyards in our estate.

Ingredients:

2 whole sole
½ onion
bay leaves
1 clove of garlic
1 glass of Albariño wine
olive oil
freshly squeezed lemon juice
salt

Method:
Clean the sole, cut the fillets and set the bones aside. In a pan, mix the fish bones with 1 glass of Albariño wine, ½ an onion, 1 bay leaf and 1 clove of garlic and gently cook on low for 15 minutes before draining through a sieve. Put the fillets in the oven with a few drops of oil and lemon juice. Let them cook for 5 minutes on medium heat and then pour over the Albariño stock. When the stock starts to simmer, remove the fish from the oven and serve.

Yields: 2 Servings

PAIRINGS

Winemaker: Jorge Hervella

Established in 2003, Señorío de Rubios currently has 105 partners working together to combine traditional and modern values and techniques in their winemaking. The Miño River runs through Señorío de Rubiós in the Condado do Tea sub-zone of Rías Baixas. Together with innovation comes a respect for the essence of Albariño and its natural taste, which can only come from well-cared for and properly harvested grapes.

Wine Characteristics:

There are basically three unique characteristics of Albariño. First, the grape has to achieve a point of optimum maturity in order to a make a great white wine. Second, as it matures, it acquires that natural acidity essential to create an aromatic wine; and third, the combination of the previous two together with a strong aromatic presence come together to create the best white wine in the world.

Favorite Place in Galicia:

In Galicia, my favorite sub-region is Condado do Tea because it has a special microclimate advantageous for the cultivation of Albariño, which leads to a perfect natural alcohol content and tight acidity. Another interesting and booming area in Galicia is the Monterrei Denomination of Origin that produces Godello, which is very fashionable at the moment.

On Winemaking:

The mine of the raw material is the base, the rest is rolled and produced during development with the aid of our existing technology in the warehouse, which we rely on the most. In brief, my wines are so pleasant to drink, you’ll want another glass because the tight acidity assembled with the structure and body of the wines are very attractive.

Brent Kroll, Sommelier and Founder of wine bar Maxwell in D.C. “Early in my career when I waited tables, I remember being excited to sell Albariño to people asking for Pinot Grigio. It was always more aromatic, less bitter, and better for pairings. Fast forward a decade to when I first visited Do Ferreiro. I was blown away – if you want a measuring stick, their “Cepas Vellas” is one of the best white wines on earth. And Albariño is one of the best grapes in the world for expressing purity of fruit and salinity.”

Winemaker: Pablo Ibañez Sarmeinto

This sustainable winery has a 100-acre vineyard located on the slope of Monte Galelo (in the municipality of Tomiño, Pontevedra). Although it is near the Atlantic and the river Miño, its hillside location does not affect the mists and humidity of the valley or the cold in the summits. Its southern location guarantees plenty of sunshine, which contributes to the grape’s maturation.

Wine Characteristics:

The Galician climate is the most optimal place to develop the Albariño grape. The Atlantic climate that is characterized by frequent rain showers and mild temperatures favor the variety since it needs a necessary amount of humidity to fully develop. Albariño usually has a pale-yellow color that is accompanied by a hint of green tint. It has a bright and striking character that makes it very appetizing. It’s very intense aroma results in fruity scents such as white fruit, apple, citrus pineapple, and apricot, while also incorporating floral notes such as jasmine and other white flowers. Balsamic and spicy notes are also present. Albariño has a very good body with an alcohol content of 11–13 %, which leads to a pleasant aftertaste and wide nuances that make it stand out in relation to other varieties of wines.

Favorite Place in Galicia:

It is Santiago de Compostela. For the cultural richness it has, the city is the final stop of one of the greatest pilgrimages in the world and it is one of the most beautiful cities in Spain.

On Winemaking:

Our wines have complex aromatic scents with fresh and ripe fruits. Our wines are intense with nuances of stone fruits and tropical touches of passionfruit and mango. We produce gourmet wines that are structured with a sharp balanced vivacity and a long, persistent finish. The aromas and flavors of the varieties complement each other well.

Rias Baixas Wines has partnered with Chef Shoshana Quint to create exclusive dishes designed with our signature varietal in mind.

INGREDIENTS:

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS

Photo: Stef Schwalb

Alex Raij, cookbook author, and chef and owner of Basque-focused restaurants in New York City, spoke about her love for Albariño: “Most of my most unforgettable Albariño experiences have included the age-worthy old vine wines of Do Ferreiro. And eating pristine seafood in Galicia has been one of the most memorable gastronomic privileges of my life, especially in restaurants like el Meson Don Camilo in San Xenxo. Albariño with seafood treated simply but perfectly, conveys the essence of this coastal landscape.”

On a map, Soutomaior evokes a tiny amoeba shaped like a hat. Yet this smallest sub-region of Rias Baixas, recognized in 1996, produces Albariño of great heart and finesse. The estuary known as Rías de Vigo ends at the bottom of the hills on which Soutomaior begins. Thus, the vineyards enjoy the cooling coastal influence of the sea. The light and sandy soils over granite bedrock serve the grape perfectly — producing elegant, mineral-tinged, peach-scented Albariño.

Winemaker: Andrea Obenza

Condes de Albarei was founded in 1988 by a small group of vine growers from the Salnés Valley, who united their efforts and vineyards to make and market excellent, high-quality Albariños. Condes de Albarei was the first Spanish white wine to earn a Gold Medal at the Challenge International du Vin in Bordeaux in 1991, and ever since, their wines have earned the highest recognition in both national and international competitions. Today, Condes de Albarei is a benchmark in D.O. Rías Baixas; Condes de Albarei Albariño is the flagship brand of the winery. In 2008, Condes de Albarei acquired Pazo Baión winery, a distinguished property with 54 acres planted with Albariño vines. Pazo Baión is a single vineyard, estate-bottled Albariño that rests on fine lees for six months with a limited production of 40,000 bottles. The winery is also sustainable.

Albariño Characteristics:
Albariño is a unique variety because of its small-size grapes and berries, high aromatic intensity and an acidity and freshness that make us enjoy our scenery by drinking a glass of wine.

Favorite Place in Galicia:
Cabo Home – it is a small coastal area. The horizon overlooking the ocean, the sunset, the sounds of the waves, the Atlantic breeze and a glass of Condes de Albarei are the perfect combination to enjoy a great moment in Galicia.

On Winemaking:
Condes Albarei’s Albariño stands out thanks to its characteristics such as its distinctive varietal character, openness and aromatic intensity. It is fresh, full-bodied and saline. It is known for combining traditional and modern winemaking techniques, taking special care of the grapes from the vineyard to the bottle in order to make an Albariño that expresses our terroir.

When experts parse out nuance in the terroir of Rias Baixas, sub-regions are created to capture those points of difference. Ribeira do Ulla, for example, is the fifth and newest zone focused on white grape Albariño. Formally recognized in 2000, the soils of this inland region are predominantly alluvial. Situated just southeast of Santiago de Compostela and east of Padrón, the town has also earned acclaim for food – its blistered green peppers are a popular tapa.

Photo: Stef Schwalb

Winemaker: Jorge Dominguez Hervella

The history of Bodegas As Laxas dates to 1975 when the family of Simon Ferro completed their inaugural harvest. As Laxas was one of the first wineries in Rías Baixas (prior to the official founding of the D.O.) and is a founding member of the Regulation Council of 1986.

The winery is located in the Miño River Valley, in the village of Arbo. The vineyards are over 30 years old and are planted on south-facing granite terraces between 500 and 650 feet. The exceptional microclimate is characterized by mild temperatures with an annual average of 60°F, very little frost and abundant rainfall. It is ideal for ripening, characterized by a higher sugar content and lower acidity level than more northerly areas of Rías Baixas that face more variable climates.

Albariño Characteristics:
Albariño is the most unique and best white wine in the world! What makes it unique? The grape matures for a long period of time allowing a balanced alcohol and acidity level with complex aromas, which translates into the wine’s fresh, fruity and persistent taste in the mouth.

Favorite Place in Galicia:
Of course, the Condado do Tea! We have a microclimate that allows one of the best conditions for Albariño’s cultivation (plus other varieties and even other crops), which in return, leads to a perfect balance of alcohol and acidity. Our location is the perfect environment within the valley of the Miño River but also just 30 minutes to the beaches of Rias Baixas and close to the first city of Galicia…what more can you ask for?

On Winemaking:
Our intention is to make wines for the consumers – lively, pleasant to drink – that show the fruit and invite you to drink a second glass. To reach our goals, we try to take special care of the grapes. Technology and our team help us achieve this.

Winemaker: Luisa Freire

Santiago Ruiz is located in an idyllic, peaceful setting surrounded by several acres of old vines trellised in the traditional style. Lovingly housed in a charming 17th-century building, the winery perfectly combines time-honored tradition with the very latest advances in technology. The estate is based in the heart of the municipality of Tomiño. Here, in a spectacular expanse of soils rich in minerals and surrounded by forests, we cultivate 94 acres of native grape varieties that are true to our area: Albariño, Loureiro, Treixadura, Caiño Blanco and Godello. In 2007 Santiago Ruiz completed construction on a new winery in Tomiño at the foot of our vineyards, equipped with the most advanced technology.

Albariño Characteristics:
Albariño expresses its greatest potential in the south of Pontevedra and the North of Portugal. The Atlantic climate with mild winters and not too hot summers, together with acidic soils, help to have a variety with balanced acidity tones that are evident in the wine. In warmer zones, the acidity is lower and that influences the final appreciation of the wine. The fruitiness of the variety was for many years associated with the apple. Its complexity came with citrus, stone and tropical fruit flavors but also with acacia and other floral notes such as roses. On the palate, these tasting notes reappear, and together with the acidity, we are able to create a different wine that is very easy to drink and enjoyable.

Favorite Place in Galicia:
It is impossible to decide on just one place in my homeland, but I think watching the sunset in Galicia in whichever beach or small fishing port accompanied by my friends (or even alone and with a glass of Santiago Ruiz in my hand) is a special moment. The beauty and tranquility that are those moments are indescribable – it’s like seeing a good movie.

On Winemaking:
Santiago Ruiz is a wine that is born, not only from the Albariño grape as it is a blend, but from also four other varieties – all the autochthonous (Loureira Blanca, Treixadura, Godello and Caiño Blanco). They are all harvested at their optimum time and fermented separately. Together, they help develop a more complex wine for both the nose and the palate. Fruity notes, floral, aromatic herbs and even minerals are present in our wines. Together with the aging on lees, we have a wine that can hang on with time.

Rias Baixas Wines has partnered with Chef Shoshana Quint to create exclusive dishes designed with our signature varietal in mind. This is the second in an ongoing series of original dishes we are featuring for Fall 2017.

Yield: 4 servings

INGREDIENTS:

• 4 small chicken breasts/1 boneless turkey breast
• 1 teaspoon kosher salt (Diamond Crystal®)
• 3 tablespoons olive oil or any good high-heat cooking oil
• 1 small (1/3 cup) white onion, chopped
• 1 1/4 cups diced butternut squash, 1/2-inch dice
• 5 black mission figs, chopped
• 2 garlic cloves, finely chopped
• 1 cup baby spinach
• 3 sage leaves, chopped
• 1/4 teaspoon crushed black pepper
• cooking twine, 6 to 8 pieces

DIRECTIONS:

Step 1: Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden.

Step 2: Add butternut squash and 2 tablespoons water and cover. Cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage and pepper and cook for another 3-4 minutes. Set aside to cool.

Step 3: Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the chicken/turkey with salt.

Step 4: Stuff each chicken/turkey breast with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine. Preheat oven to 375°F.

Step 5: In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each chicken/turkey breast on each side – 3 sides. Don’t sear on stuff end. If your skillet is oven-proof, cover with foil and place in the center of the oven. If not, then transfer to baking dish and cover with foil. Place directly into oven and cook for 30-35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each chicken/turkey breast into 4 slices.

Chef Shoshana Quint Bio

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS:

Condado do Tea translates into “The County of Tea,” but this interior swath of Rias Baixas was not named after fermented leaves. Rather, Tea refers to a tributary of the Miño River, and the Albariño grapes growing along it are the focus of fermentation—into wine. A mountainous area of granite and slate, Condado de Tea is the second largest sub-region of five. As it sits further inland, vineyards enjoy a warmer, drier climate than their coastal counterparts.

Image by Xurxo Lobato

One of five sub-regions of Rias Baixas, O Rosal hugs the Miño River where it greets the Atlantic Ocean. Terraced vineyards offer views across the border to Portugal. Planted mostly with Albariño, white grapes Godello, Loureiro, and Treixadura often appear in blends. Granite soils and cool ocean breezes contribute stony minerality and crisp acidity to the peach-scented wines. Aside from grapes, this picturesque area has long been the domain of fishermen, notably in the village of A Guarda.

Image by Xurxo Lobato

If Rias Baixas is the homeland of Albariño, Val do Salnés is the grape’s birthplace. Surrounding the historic town of Cambados, Val do Salnés boasts the highest concentration of wineries and vineyards. This sub-region’s Atlantic Coast location provides perfectly cool and wet conditions for Albariño to thrive. Combined with rocky, granitic soils, ocean breezes contribute a distinct saline minerality to the wine, while firm acidity supports citrus and melon notes.

Image by Xurxo Lobato

Rías Baixas is home to the Albariño grape, a local variety that produces some of the world’s most esteemed whites. Albariño has always been the flagship of Galicia, or “Green Spain.” Cool weather, abundant rain and mineral-rich soils create a lush climate along the Atlantic coast. There is no other white wine like it – crisp, yet floral, complex and beautifully food-friendly, with traces of sea spray and minerality.

Aromatic. Crisp. Elegant. Wine lovers use these adjectives to describe the appeal of Albariño from Rias Baixas. This world-class Spanish white is typically bone-dry, medium-bodied, with moderate alcohol. Flavors convey citrus fruits, peach, and honeysuckle, with a touch of stony minerality. Wines can be drunk fresh in their youth, or with age from top producers. The range of textures, from clean and bright to creamy and complex, makes Albariño a delicious year-round white that pairs with foods of all seasons.

Rias Baixas Wines has partnered with Chef Shoshana Quint to create exclusive dishes designed with our signature varietal in mind. This is the first in an ongoing series of original dishes we are featuring for Fall 2017.

YIELD: 4 Servings

INGREDIENTS:

• ¼ cup olive oil
• 1 medium acorn squash
• Kosher salt and ground black pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup pomegranate arils (seeds from one half a pomegranate)
• 2 tablepoons pomegranate balsamic vinegar or pomegranate molasse

DIRECTIONS:

Step 1: Preheat oven to 425 degrees F. Cut the acorn squash first in half and with a spoon scoop out the seeds. Cut each half into one-inch pieces so they look like little moons. With a pastry brush, brush each piece of squash on both sides and place them on a cookie try lined with parchment. Season with Kosher salt.

Step 2: Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.

Step 3: Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils then drizzle with the remaining oil and the pomegranate vinegar.

Chef Shoshana Quint Bio

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS: