Taste of the Beach: Albariño and Fish Tacos
The best wines play up the fresh flavours and cool the palate from spicy jalapeños or drizzles of salsa. Albariño, whose fruity flavours offer the impression of sweetness in a dry wine, makes the best accompaniment for this type of taco.
There are two main regions where Albariño can be widely found: Rías Baixas in Spain, and Vinho Verde in Portugal (where it’s called Alvarinho). The first dish we’re pairing this evening, is the corn salad.
These bright Spanish whites combine tangy citrus flavors with orange notes and rocky minerality. Their high acid highlights the delicate flavours of white fish like a squeeze of fresh lemon. Their vivacious acid and light body also lets Albariño combine beautifully crispy fried fish tacos, eliminating greasiness and leaving your palate refreshed. Heavy oak use is uncommon in Albariños, so it won’t clash with rich toppings like guacamole or sour cream.
Portuguese Vinho Verde does an exceptional job every time, simultaneously elevating the seasonings and mitigating the heat factor of fire-roasted salsas and chiles. Vinho Verde wines are designed to be drunk young, “green” as the name implies, and offer loads of fresh flavors. Hailing from a tiny, coastal area of Northern Portugal, Vinho Verde is dainty in body, and defined by mild citrus flavors and a touch of effervescence. So to end this 3-course fiesta, is a Tres Leches Cake.
Sit back, indulge, and we’ll see you next time!
