This pale-yellow, crisp white wine from Galicia in Northwest Spain has aromas of lime, peach and tropical fruits. The palate features plenty of lime, with peach, pear, melon and fresh herbs. The bright citrus flavors work well with the delicate flavors of the catfish in Greg’s fish tacos, while the more tropical notes complement the dish’s sweet mango salsa. The wine finishes with crisp acidity and a noticeable minerality; two things that are essential when pairing wine with seafood.
Albarino is my “Swiss Army Knife” white wine, because it serves most of my white wine needs well, yet not perfectly. It can be aromatic and delicate like Riesling, peachy and tropical like Viognier, and citrusy and herbal, like Sauvignon Blanc. This is also a safe (if a bit lazy) selection for most seafood dishes, especially shellfish. The best Albarinos hail from “Green Spain’s” Rias Baixas area, and it is also the primary grape (known as Alvarinho) in Portugal’s popular Vinho Verde white wines. GRANT
Pairs With Pan-Fried Catfish Tacos with Mango Salsa- From The Obsessed Blogger In Me
Price $18
Also pairs well with appetizers, fish, paella, shellfish, shrimp, spicy dishes, vegetables
- Category White Wine
- Varietal Albarino
- Region Rias Baixas Spain
Everything about these brownies make me want to make them right now! Not to mention I always have all of these ingredients on hand =) Love your magic touch on them!
help but mess, can you? That’s one of the things I love about you.…..keep on messing!
in all the best ways possible! Love everything here from the espresso to the way you cut the brownies! The adult in me says YES in every way possible.
There’s gotta be a reason “goo” is almost the same word as “good”. Because it is! I am so into the addition of espresso too.
I am in agreement that brownies really don’t need to be messed with… and yet I do it anyway. Just don’t ever EVER put frosting on a brownie. They don’t like it.
I’m craving brownies right now and I’m pouting at work. I need to change this and whip up a batch of these!
I can’t think of a better way to mess with brownies than adding almonds and espresso. Yum!
If you’re messing with brownies like this then I’m IN! Awesome recipe Greg! This looks like such a fabulous treat 🙂
in my world, espresso makes everything better 🙂
I have my foot heavy in the “I like my brownies fudgy” camp. Messing with brownies by adding whatever we like is our perogative, even I don’t bake often either.
“even as a kid I noticed how the texture was just right on day two of brownies” — I LOVE this. and yes, leavening has no place in a brownie. or mashed potatoes. mashed potatoes IN a brownie? now I’m just thinking crazy.
the espresso sounds like a perfect addition to a brownie, and I am quite overdue in making a batch myself…