Albariño (also known as Alvarinho in Portugal) is an incredible grape that makes the most refreshing wine. It’s found mainly in North-West Spain and Northern Portugal, both areas whose climates are influenced by the Atlantic Ocean, so it’s no surprise that it’s the perfect pairing for fish and sea food. With this in mind, we have created the best Albariño and Sea Bass pairing. It’s simple, easy and bound to impress!
Take a look at our video, recipe and Albarino crash course below!
WATCH
INGREDIENTS & METHOD
Here at The Grape Kitchen we’re all for chopping and changing, so this recipe is just a guide. Feel free to experiment and do it to your preferred taste!
Ingredients
Fish & Potatoes
2 x fillet Sea Bass
Handful King Prawns
New Potatoes (as many as you’d like… believe me, we cooked a lot more than what’s on the picture)
Salsa Verde:
1x tsp Dijon Mustard
2 x splash red wine vinegar
Healthy dash extra virgin olive oil
2 x Gherkins/Cornichons/Pickles (whatever you want to call them)
4 x Anchovy fillet
1 x Garlic clove
Parsley
Basil
Mint
Lemon Wedge – To serve
Serves two people – Adjust accordingly
Method
- Chop potatoes and set to par-boil, until slightly softened
- While potatoes are in the water, chop up garlic, anchovies, gherkins and herbs for salsa verde. You can do this in a blender if you want, however I prefer mine slightly more rough and textural so I prefer to manually chop.
- Add to a bowl, then add mustard, red wine vinegar and olive oil, then stir together – TASTE the salsa verde and if you feel it is lacking something then add to your taste.
- Remove potatoes from boiling water, drain and then sautee on a low-medium heat until crisp on outside and soft in middle. If you are unsure then EAT a potato. You’ll soon find out if it’s done or not.
- Open the Albarino and pour yourself a glass. DRINK some of the wine, you deserve it.
- Put the potatoes in the oven on a low heat to keep them warm
- Pan-fry the Sea Bass fillets on medium heat. Skin side down for 3 minutes, skin side up for 2 minutes
- Add the king prawns for the last minute to warm them through
- Plate up, add a lemon wedge and a light sprinkle of salt
- serve up, eat up, drink up, enjoy
Albariño Wine Crash Course
Albariño is a wonderful grape that is gaining a lot of notoriety. We absolutely love it at The Grape Kitchen and it makes an incredible wine pairing for Sea Bass. Here’s a crash course in the basics of Albariño.
What is Albariño?
Albariño is a white grape, that produces wine that’s high in acidity. It’s normally full-bodied and of fantastic quality. It’s mainly as a single varietal, but can be used in blends. Albariño is a permitted grape in Portugal’s famous Vinho Verde.
Where is Albariño Grown?
This wonderful grape is found almost exclusively in Rias Baixas in North-West Spain (Also known as Green Spain), and in Northern Portugal. However, there are some producers in new-world regions attempting to produce Albariño such as California, New Zealand and Uruguay
What Does Albariño Taste Like?
Albariño is a wonderfully aromatic grape, so it is capable of producing wine that are incredibly expressive on the nose and high in acidity. The main aromas and flavours from Albariño are notably green and citrus fruits, such as lemon, lime and pear. It’s also can have notes of beeswax and salinity/salt.
Can Albariño Be Aged?
Yes! Good single varietal Albariños can be aged for up to five-seven years. Alvarinho produced for Vinho Verde is meant to be drunk young, so that should be consumed over one-two years.
Well that was our Albariño and Sea Bass pairing recipe. Let us know what you thought! Also, don’t forget….
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