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The Albariño Wines of Rías Baixas

Your New Holiday Favorite

Rías Baixas makes some of the world’s most elegant white wines and is home to the native grape variety, Albariño. The wine region occupies a lush green corridor of northwest Spain on the cool, Atlantic coast, an area known as Galicia.

Pairing Rías Baixas Albariño for the holidays


Did you know? The Albariño wines of Rías Baixas are delicious and food-friendly. The combination of bright fruit and natural acidity makes them a TOP white wine choice for somms. We asked Chef Albert from Spain on a Fork to share some favorite variations on Spanish tapas to pair with Albariño.


Sautéed Garlic Pumpkin

½ lb. Fresh Pumpkin

4 Cloves Garlic

2 C. Vegetable Broth

2 Tbsp. Extra Virgin Olive Oil

Sea Salt & Black Pepper

¼ C. Minced Parsley

1. Cut the pumpkin into 1”X1” squares. Roughly chop the garlic.

2. Heat a large frying pan at medium heat. Add olive oil.

3. After 2 minutes, add the garlic. Cook for 1 minute (do not burn).

4. Stir in the chopped pumpkin. Cook for 3 minutes.

5. Add the vegetable broth to just cover the pumpkin. Raise heat to medium-high.

6. Cook for 15 minutes or until the broth is absorbed by the pumpkin. Insert a toothpick to make sure the pumpkin is fully cooked. Season to taste with salt and pepper.

7. Give it one final mix, transfer to a serving dish and sprinkle with parsley.


Stuffed Mushrooms with Manchego Cheese & Breadcrumbs

8 Large Button Mushrooms

2 C. Shredded Manchego Cheese

½ C. Breadcrumbs

2 Tbsp. Minced Parsley

1 Tbsp. Extra Virgin Olive Oil

Sea Salt & Black Pepper

1. Preheat oven to 450 degrees.

2. In a large bowl, combine the Manchego cheese, breadcrumbs, parsley, salt and pepper.

3. Wash and pat dry the mushrooms. Remove the stem and use a butter knife to widen the opening around the top. Drizzle olive oil into the opening and season with salt and pepper.

4 Stuff the cheese mixture into the mushrooms; fill as much as possible.

5. Transfer to the oven. Bake for 10-12 minutes until the cheese has a golden baked color. Place under broiler for a deep gold (be sure to watch carefully to prevent burning).

6. Transfer to a serving dish, sprinkle with finely chopped parsley, and serve immediately.


Spanish Garlic Shrimp with Grapes

15 raw Jumbo Shrimp (peeled & deveined)

5 Cloves Garlic

10 Seedless Green Grapes

½ C. Albariño from Rías Baixas White Wine

2 Tbsp. Extra Virgin Olive Oil

Sea Salt & Black Pepper

¼ C. Minced Parsley

Cut Lemons to Serve

1. Thinly slice the garlic. Cut the grapes in half lengthwise. Pat dry the shrimp with paper towels and season with salt and pepper.

2. Heat a large pan over medium heat and add olive oil.

3. Wait 2 minutes, then add the garlic. Cook for 1-2 minutes (avoid burning), then add the grapes. Gently stir to combine and cook for 2 minutes.

4. Add the white wine. Season with salt and pepper and simmer until wine has reduced by half.

5. Add the shrimp in a single layer. Flip after 1 minute to cook through on both sides.

6. After a total cooking time of 2 minutes with the shrimp, remove the pan from the heat. Transfer to a serving dish, and sprinkle with parsley and fresh lemon. Serve with a crusty baguette.

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