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
Grape varieties
What is Albariño? Spain's Atlantic white, explained
What Albariño is: the grape, the Atlantic homeland, the taste profile of salt and stone fruit, the style ladder from steel to barrel, and how to buy it.
Adolfo Gatell··6 min
Pairing
Why Albariño is perfect for seafood
Why Albariño and seafood work so well: acidity, salinity and no oak, which style fits oysters, rich fish or the grill, and the bottles to buy first.
Adolfo Gatell··7 min
Grape varieties
Albariño beyond freshness
Lees-aged, oxidative and late-released Albariño: the dialects beyond the crisp export style, what each tastes like, and the bottles that prove the grape ages.
Adolfo Gatell··5 min