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Episode 27 | Where Washington and Spain meet

Javier Alfonso

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.

Visit Idilico  and Pomum Cellars

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?

Learn more about Rias Baixas Albariño or find where to buy
Thank you, Stefanie Schwalb, Senior Content Manager at GREGORY + VINE for providing selections of Albariño from Rias Baixas.


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
  • salt


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.

Find more Albariño food pairings here.

Pomum Cellars photography curtesy of Javier Alfonso  |  Recipe photo curtesy of
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