For food pairing purposes, Albariño is a high acid wine with grapefruit and lemon aromas like a New Zealand Sauvignon Blanc but also melon and mandarin orange which would be different than a Loire Valley herbal Sancerre. If from warm weather climates, or a ripe vintage, it will have more stone fruit (peaches. apricots) aromas and tastes.
Cheeses – Feta (sheep’s milk), Garrotxa, goat cheese, Gouda, Manchego, Majorero (Spanish hard goat cheese) Mahon, Murcia, Bucheron (French goat cheese), Roncal, Tetilla, dry Jack cheese.
Ceviche – classic with white fish or with shrimp
Olives – manzanillos or other green pitted olives,
Marinated Olives with Orange
Sushi, oysters, fresh white crab or crab dip, calamari, frozen mini pizzas, jalapeno poppers, fresh gazpacho
Salsa verde and corn chips, marinated artichoke hearts, olive tapenade
Sauteed shrimp or scallops in garlic and white wine
A Basque Pinxto, Pepper, Olive, and Anchovy Skewers
Walnut Goat Cheese Bites
Fish sticks, or Crab Puppies and Tartar Sauce
Catalan Tomato Bread
Plant-based JellyQue Meatballs
Add a recipe you like with these wines