Issue link: http://digital.copcomm.com/i/711666
{ SOMMjournal.com } 113 Culinary Culture In Galicia, Albariño has been a long- time favorite to wash down regional soft cheese like the local tetilla, but Rías Baixas Albariño's most natural pairing companions come from the sea. The estuaries of Rías Baixas pro - vide an abundance of fresh seafood, especially scallops. Katie Button, owner and executive chef of Cúrate, a world renowned Spanish tapas restaurant in Asheville, North Carolina tells us about Galician culinary culture. "What I love about Spain is that each region has its own distinct food culture. Galicia is extremely unique and is the home of some of my favorite dishes that we prepare in our restaurant such as octopus with pimentón and olive oil or bacalao, which we use to make Brandada. Doing research for my cookbook has also allowed to me to further explore the traditions of Galicia like my version of Tarta de Santiago, an almond cake that I add a little brandy and sherry to the fin - ished product; and empanada gallega, a sa vory tart made with tuna, pep- pers, and hard-boiled egg... I think it is the combination of the products of the land and the products of the sea coming together that makes Galicia so unique." Wine Editor and Certified Sommelier Jessie Birschbach (JABS), along with Advanced Sommelier and Deputy Editor Allyson Gorsuch (AG), sampled through fifteen Albariños (and blends), from a selection of esteemed wineries in Rías Baixas. Read on for their tasting notes! Veiga Naúm (Bodegas Riojanas) 2015 Albariño, RÍas Baixas Veiga Naúm special - izes in 100% Albariño wines sourced from small plots of vineyards with an average age of fifteen years, planted in the center of the Salnés growing area. Papaya, white peach, candle wax, and a pithy lemon finish in this 100% Albariño from the Salnés Valley. —JABS Pazo de Señorans 2015 Albariño, Rías Baixas Pazo de Señorans is a family busi - ness on the site of a sixteenth century Pazo. The winery is entirely focused on the Albariño variety, honoring the typicity of the Albariño and its aging capacity. Pineapple, green apple and green banana. Tangy, piquant capers. 100% Albariño aged on lees for five months. —JABS Paco & Lola 2014 Albariño, Val do Salnés Founded in 2005, Paco & Lola is the fruit of a business initiative of a group of independent winegrowers from O Salnés who wanted to take their produc - tion to the highest professional level. These growers formed a cooperative called "Sociedad Cooperativa Vitivinícola Arousana," which has over 400 members, mak- ing it the largest cooperative in DO Rías Baixas. Paco & Lola has almost 500 acres of vineyards situated over more than 1800 plots of land, typical of Galician small holdings. 100% Albariño made from free-run must. Pineapple, cantaloupe, and orange blossom moves into lemony citrus and a smattering of celery salt. Starts out fruity, ends up savory. —AG Morgadío 2015 Albariño, Condado do Tea Morgadío is the easternmost inland estate of DO Rías Baixas, located in the sub-region of Condado do Tea. It was one of the first wineries to join the Rías Baixas appellation, with most of its vineyards planted on an experimental basis before the appellation was created. Juicy lemon, yellow grapefruit, white peach, ripe pear and a honeycombed texture. 100% Albariño from Condado do Tea aged sur lie for two months. —AG Pazo San Mauro 2014 Albariño, Condado do Tea The Pazo San Mauro winery, located in DO Rías Baixas, was acquired in 2003 by Marqués de Vargas Family Wines & Estates from Rioja. Since then, the new owners have invested heavily in both the restoration of its magnificent buildings and the construction of a new wine cellar, with advanced technologies. 100% Albariño from Condado do Tea in which lemon blossoms on the nose give way to peach, yellow apple, pineapple and a pinch of truffled-sea salt. —JABS Highlighted Wineries/Tasting Notes Katie Button, Chef/Owner of Cúrate in Asheville, North Carolina.