
Sommelier
Albariño for a seafood restaurant
Which Albariño belongs on a seafood list and by the glass: young, lees-aged or barrel styles, what each pours best with, and the math behind the slot.
Adolfo Gatell··6 min
Posts tagged By The Glass · Spanish Terroir.

Which Albariño belongs on a seafood list and by the glass: young, lees-aged or barrel styles, what each pours best with, and the math behind the slot.

Which Spanish styles earn their place in an open bottle, and how to build a by-the-glass list that sells itself in an Amsterdam dining room: the anchor, the white, the wildcard.