Bottoms Up

Beer and wine in the Bay Area and beyond

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.

nora albarino

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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  • Chip Ferguson

    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 !

  • http://ibabuzz/corkheads Jessica

    I love Limon.

  • jimmy

    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….


  • Jessica Yadegaran

    The wine’s from Spain; I was in San Francisco!