Idilico | Pomum Cellars
Javier Alfonso grew up in Spain’s Ribera de Duero on a small family vineyard. Find out his journey from one of the best wine regions in the world to a winemaker and grower in Washington State. Hear how he thought he left his childhood vineyard life behind for an aerospace engineering, only to have it call him back. He also shares the long process of getting his Spanish Tempranillo clones into the US and how the demand for clay amphoras has left a world-wide wait list.
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Albariño blind tasting challenge: Washington vs. Rias Baixas
Albariño is one of the many great white wines you should be drinking this summer. Learn how it’s unique and what foods make it sing. Then we reveal the results of our Albariño blind tasting! We wondered, could Washington State hold up to the the Albariño masters of the world, Rias Baixas in Spain, and how different or similar would we be in comparison?
Thank you, Stefanie Schwalb, Senior Content Manager at GREGORY + VINE for providing selections of Albariño from Rias Baixas.
FOOD PAIRING & RECIPE
Sole with Albariño sauce
- 2 whole sole
- ½ onion
- bay leaves
- 1 clove of garlic
- 1 glass of Albariño wine
- olive oil
- freshly squeezed lemon juice
Clean the sole, cut the fillets and set the bones aside. In a pan, mix the fish bones with 1 glass of Albariño wine, ½ an onion, 1 bay leaf and 1 clove of garlic and gently cook on low for 15 minutes before draining through a sieve.
Put the fillets in the oven with a few drops of oil and lemon juice. Let them cook for 5 minutes on medium heat and then pour over the Albariño stock.
When the stock starts to simmer, remove the fish from the oven and serve.