- Bottoms Up (RSS)Ceviche and Albarino – good times!
By Jessica Yadegaran
Monday, March 3rd, 2008 at 11:46 am in Uncategorized.
I had a great pairing last night at Fresca, makers of zesty, mouth-watering Peruvian ceviche. The stuff is so good and addictive, I’m convinced there’s something illegal laced in there.
With the five elementos halibut, which is cured in a lime bath, we drank the 2005 Nora Albarino from Rias Baixas, Spain. Like Viognier, Albarino is an oily, medium-to-heavy bodied white but instead of the floral aromas associated with Viognier, Albarino is all lemon zest and tropical, with a dollap of minerality that hints of chlorine.
The wine didn’t do too shabby against a New York steak either.
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March 3rd, 2008 at 4:27 pm
Fresca is on my short list to try soon. I have fallen for Peruvian ceviche as well and have found that Pinot Noir is a good match for a red.
Have you tried Limon in the Mission. Outstanding !
March 3rd, 2008 at 4:34 pm
I love Limon.
March 4th, 2008 at 8:34 am
wow, from Premiere to Spain? i want your job Jessica. Why am i sending emails from my home in Tennessee in my pajamas when i could be sipping wine and eating halibut! In Spain, no less??!!
Somehow, i always choose the wrong line….
Enjoy!
March 4th, 2008 at 9:55 am
The wine’s from Spain; I was in San Francisco!
cheers
jessica