Pale and straw coloured with aromas of apple, lime and pineapple. A fresh and lively citrusy tang hits the palate and is balanced with a refreshing peach fruit. Dry.
This Rias Baixas pioneer was founded in 1985 and has made its name over the past two decades for producing classically-styled, great quality, Albariño. There are five sub-regions in Rias Baixas. Bodegas La Val are based in Condado do Tea - away from the coast and just over the Portuguese border.
In 2003 they built a brand new winery in Arantei, over-looking the Miño river, and equipped with the most modern winemaking technology. Vines are around thirty years old, and are grown on the Pergola system, as is typical in the region. This aids ventilation of the grapes, protecting them from excess humidity and mositure. All fruit is hand-harvested.
With over 90 hectares of vineyard across the region, they are one of the largest vineyard owners in Rìas Baixas, and all their wines are produced from their own fruit. As a result they are one of the most reliable sources of good quality, moderately-priced Albariño.
Fermented in temperature controlled stainless steel tanks, using the very latest modern winery equipment.
Fish and seafood including smoked fish, or as an aperitif. Try with lightly spiced Indian dishes.
2010 Vintage: "Made from Galicia’s Albariño grape, this new listing to Asda displays an invitingly citrus-zesty aromatic quality with plenty of refreshing peachy fruit on the palate with a zip and zing and tangy dry aftertaste that makes it an excellent match for shellfish." The Wine Gang, July 2011
2010 Vintage: "Bursting with lime and pineapple notes on the nose, this Albarino is a veritable fanfare of fruit - all balanced with tight, teeth-tingling acidity. Superb with fish dishes and also spicier Indian recipes, it is a wine with a surprisingly complex and rewarding flavour." Matthew Jukes, Daily Mail, Saturday 7th May '11
Zesty Dry White Wines
Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
1 serrano chile, coarsely chopped
⅓ cup chopped fresh parsley
10 tablespoons olive oil, divided
8 ounces pancetta (Italian bacon), cut into ½-inch pieces
1 large yellow onion, finely chopped
1 red bell pepper, cut into ½-inch strips
4 garlic cloves, thinly sliced
2 teaspoons paprika
½ teaspoon hot smoked Spanish paprika
½ cup dry Sherry
3 cups short-grain rice
6 cups low-sodium chicken broth
3 wide strips orange zest
½ teaspoon saffron threads
12 littleneck (smallest) clams, scrubbed
8 spring onions, trimmed
8 ounces haricots verts, trimmed
12 large head-on, shell-on prawns or shrimp
Freshly ground black pepper
3 lemons, quartered
1.Purée chile, parsley, and 6 Tbsp. oil in a food processor until smooth; season chile-parsley oil with salt and set aside.
2.Heat 1 Tbsp. oil in a 13" paella pan or a 12" cast-iron skillet over medium-high. Cook pancetta, stirring occasionally, until browned and crisp, about 5 minutes. Add yellow onion and bell pepper and cook, stirring occasionally, until soft, 8–10 minutes. Add garlic and both paprikas and stir until fragrant, about 1 minute. Carefully add Sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in broth, orange zest, and saffron; season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly tender, 12–15 minutes.
3.Pluck out zest. Nestle clams into rice in center of pan and cook until clams begin to open, 12–15 minutes. Cover pan with foil and simmer until rice is al dente and clams open (discard any that don’t), 8–10 minutes. Remove from heat (keep covered) and let rice steam 10 minutes.
4.While paella cooks, heat a grill pan over medium-high. Separately, toss spring onions, haricots verts, and prawns with 1 Tbsp. oil each in bowls; season with salt and pepper. Grill spring onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Next, grill haricots verts, turning occasionally, until lightly charred and tender, about 2 minutes, then grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, grill lemons until charred, about 1 minute per side.
5.Arrange spring onions, haricots verts, and prawns over paella. Drizzle dish with reserved chile-parsley oil and squeeze some juice from grilled lemons over. Place remaining wedges on top of paella and serve.
Recipe and image from http://www.bonappetit.com/recipe/seafood-paella
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