SEAFOOD Recipes Paired with ALBARIÑO White Wine; what could be better?
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- Опубликовано: 5 июн 2024
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Pair Albariño white wine with 3 different recipes: oysters, conservas (canned fish), and shrimp and grits, in this episode of "Vino First: Albariño" cooking + wine show!
Albariño is a super versatile, crisp, salient, white wine from Spain. Because it's got such great acidity and is made in so many different styles, it pairs with a lot of different foods very well. We'll start this episode by talking about Rîas Baixas, the episode in Spain where Albariño is from. Next, we'll have some sparkling Brut Albariño with oysters. I'll teach you how to shuck oysters as well as make a wonderful mignonette sauce to serve with them. Next, we'll pair some lighter, crisp styles of Albariño with a specialty from Spain, conservas. Conservas are tinned/canned fish that are harvested in the Galicia area; they're fresh, delicious, and come in all different types. We'll make a beautiful conservas board that will surely impress your friends! Next is the Nerd Lab, where I'll explain why different types of enclosures are used for different types of wines. Finally, we'll cook a low-country favorite, shrimp and grits, to pair with a richer style of Albariño.
Get the free Albariño recipe book: issuu.com/docs/225f62ab410ea1...
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WINES FEATURED (in order):
-Bodegas As Laxas "Brut": www.vivino.com/US/en/as-laxas...
-Condes de Albarei Albariño: www.vivino.com/US/en/condes-d...
-Attis Albariño "Lías Finas": www.vivino.com/US/en/attis-al...
-Pazo Señorans "Selección de Añada": www.vivino.com/US/en/pazo-sen...
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RECIPES:
Mignonette (for Oysters):
-1-2 minced shallot (about 1/4 cup)
-1/2 cup red wine vinegar
-fresh cracked black pepper
Combine all ingredients, chill, let marinate at least 30 minutes before serving.
Conservas:
Buy your conservas at Despaña NYC! despanabrandfoods.com/collect...
Shrimp & Grits (2 servings):
Quick Pickled Fresnos:
-6 fresno peppers
-1/2 cup white wine vinegar
-1/4 cup sugar
Slice fresnos, taking out seeds if desired. Add fresnos, vinegar, sugar, and pinch of salt in a saucepan. Boil 2 minutes, then pour in jar. Chill 30 minutes.
Grits:
-1 cup white grits (not instant)
-3-4 cup chicken broth
-1/2 stick butter
-1 cup shredded sharp cheddar cheese
Bring 3 cups broth to boil. Whisk in grits. Once grits are creamy but still have texture (5-10 minutes) add butter and cheese and stir. Salt to taste. Keep on low until ready to serve, adding more broth if necessary.
Shimp and Sauce:
-cajun seasoning (bought or made: therecipecritic.com/cajun-sea...)
-8-10 large shrimp (4-5 per person)
-1 small white onion, diced
-1/2 red bell pepper, diced
-1 clove garlic, minced
-2 strips thick-cut bacon, cut into small cubes
-1/2 cup dry white wine
-1/4 cup chopped parsley
-1/4 stick butter
Peel and devein shrimp. Coat with vegetable oil and season with cajun seasoning. Put bacon in a skillet on medium-low until fat renders out. Transfer to a paper towel, and reserve remaining fat. Turn heat to medium-high, cook shrimp until done 2-3 minutes per side. Set shrimp aside. Add onion and garlic until translucent, then add garlic for 2 minutes. Deglaze pan with white wine. Once wine reduces, add butter, broth if necessary (for more liquid), shrimp, bacon, and parsley. Stir and cook for 1-2 minutes.
Plating:
Place grits on plate with a "well" in the middle. Add sauce, place shrimp on top, add more sauce. Top with fresno peppers and fresh black pepper. Enjoy!
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00:00 Introduction
00:10 Wine of the Day: Albariño
01:15 Wine #1: Sparkling Albariño
02:18 Course #1: Oysters
04:53 Underrated Kitchen Tool of the Day
05:35 Wine #2: Light, Crisp Albariño
06:08 Vino VIP
06:42 Course #2: Conservas Board
09:52 Nerd Lab: Wine Enclosures
15:24 Wine #3: Rich Albariño
16:20 Course #3: Shrimp & Grits
20:32 Outro
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No clue why my guy doesn't have his own television show yet, keep up the great stuff, Vince!
Thanks Marvin!
I didn’t expect to have a good laugh. But I did. Three cheers for the stainless steel mixing bowl - with its brothers and sisters. Hahaha… well done old boy. Love it.
haha thanks!
Wine First?!? Brilliant!
haha thank you!
I absolutely love Attis wines! The Nana with rich creamy seafood dishes is just sensationally good!
Gosh it is impossible to watch this video without a glass of wine! Yummy!
🙌🙌🙌🙌
love this style of information presentation... as great as your normal travel adventures are, this format is also a lot of fun!!
Thanks Jeremy! I like this series too. More episodes to come!
Awesome, thank you for another upload from my favorite wine channel! Quality stuff as usual, Vince. Thank you for putting so much passion into it.
Thank you so much! I was excited for this one, glad you enjoy!
Nerd Lab, yes!
Great stuff! Glad i found the channel
Thanks Elias, happy to have you!
So versatile in your knowledge of both wine and food pairings - and you cook! 🍾🥂
Aww thank you!!
I don’t eat seafood. Fish, yes. Seafood, no. Would love to have seen a fish recipe with an Albariño. All the wines looked yummy!
I'll do some fish in the future for sure!
@@visforvino That would be great! I loved your video; the way you put it together and the humor. I passed it on to my zoom wine club. They liked it also!
always a pleasure to see a notification of a new video
Thanks! Excited about this one!
Excited to taste this dishes. Looks amazing
OMG, now I want some oysters. But now I know which wine to pair it with!
I know, the Whole Foods by me has dollar oysters on Fridays, I do it all the time!
Excellent video great info
Thanks Judy!
Yay Nerd Lab!
Trying out that shrimp and grits recipe asap! Thanks Vince!
Amazing, let me know how it turns out!
That was awesome! I don’t eat shrimp, but that was a great presentation. actually, if I remember correctly, Vince worked in the restaurant industry in the past.
Thanks...more "non-shrimp" based episodes to come! And yes! Worked in restaurants and my parents owned one too!
I hope you will come to Vietnam and enjoy the food there, Vietnamese cuisine is delicious and varied, wine pairing is interesting and complex 🤣. love comes from Vietnam.
You have some of the best food in the world! Hope to visit!!
Salute! 🍷
Another informative professional video. You deserve more subscribers. About the Albariño, it got a bit trendy, partly due to smart marketing. I just wonder how Rías Baixas compares to Vinho Verde, just over the border. I think they are quite similar, but I hadn't Vinho Verde for quite while. Maybe things changed.
I would say Rias Baixas as a region is much more evolved in their quest to make high quality wines. There are some great ones from Portugal, but they are still learning how to get the best from the grape. Also, wildly different climates even though they are close by!
@@visforvino Thanks, much appreciated. Yes, I see wines from Rias Baixas regularly on winelists at restaurants. Vinho Verde almost never.
Hey, we import Attis in NY state. Where did you get the Lias Finas?
Worked with Rias Baixas wine association, and they sent it 👍
@@visforvino thanks
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and begin to be happy and make plans." Ernest Hemingway
A Moveable Feast
Is there anything better with oysters than Albariño? I think not.
(Although, full disclosure - he was talking about white Bordeaux at the time. Whatever. ) 😊😊
haha love this!!!!
feels like Ireland??? Unfortunately we cant grow wine in Ireland 😥
Nope, but you make some great whiskey!