With one of the cutest labels around, this wine has no real need to be any good. Let’s be honest, it’d sell just fine based on the bottle alone.
But, there’s actually plenty going on under the hood that makes for great drinking. And, ultimately, that’s the only reason we’d go to all the trouble to ship it across the globe! Albariño is the variety that puts Rias Baixas on the map. It was apparently introduced to the region way back in the 13th century, and they’re damn good at making it by now.
Pepe tastes as fresh and youthful as he looks, and is ready to party at the faintest hint of beach weather. Imagine a fruit salad of apples, pears and peaches, drizzled in citrus and sprinkled in honeysuckle flowers. Just a touch of sweetness on the palate is driven by all the crisp and fresh fruit to a clean, satisfying finish. You might even say that it’s a beacon for white wine lovers everywhere, and that the flavours will drive you round the twist.
Full price $32.00 from the winery on 5 September 2019.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rias Baixas
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Albariño
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1/2 cup (125ml) dry white wine
- 1/2 tsp saffron threads
- 1 tbs olive oil
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 2 tsp mild Spanish paprika
- 1 cup (200g) medium grain rice (such as calrose)
- 2 cups (500ml) chicken or seafood stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 1 cup (150g) frozen peas
- 1/4 cup coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
- Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
- Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring until onion softens.
- Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, until rice is almost tender.
- Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, until prawns change colour and mussels and clams open.
- Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...