"Albariño and tuna crudo is an excellent pairing," Racine says. "Albariño's high acidity cuts through the richness of raw tuna, cleansing the palate and preventing the dish from feeling heavy. The wine's bright citrus notes, often reminiscent of lemon, lime, and grapefruit, beautifully complement the delicate, briny flavors of the tuna and the minerality adds a refreshing and slightly salty character that echoes the ocean's influence on the tuna."
Albariño has a few variations. There's the Spanish version Amy Racine refers to, with notes of lemon zest, grapefruit, honeydew, and nectarine. The grape varietal is also used to make Portugal's Vinho Verde, a bright, fizzy wine also worth getting to know. The Vinho Verde made with Albariño grapes, called Alvarinho in Portugal, also tastes like fresh fruit, specifically grapefruit, along with floral notes.
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