Ceviche and Albarino - good times!
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.
Posted on Monday, March 3rd, 2008
Under: albarino, spain | 4 Comments »