In the glass
What it pairs with
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Vieiras a la gallega (baked scallops with breadcrumbs and ham)
The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites. -
Merluza a la gallega (poached hake with paprika oil)
Find merluza a la gallega (poached hake with paprika oil) on TableJourney →
Poached white fish with paprika and potato wants the citrus-and-saline frame Albariño naturally provides, with body enough to carry the pimentón. -
Tetilla cheese with quince paste
Galicia's mild raw-milk cow's cheese melts into Albariño's lemon-pith finish; the quince adds the bridge.
How to serve Bagoa do Miño (As Laxas)
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Vieiras a la gallega (baked scallops with breadcrumbs and ham), Merluza a la gallega (poached hake with paprika oil), Tetilla cheese with quince paste. Match the wine's structure to the dish's fat and salt.
History
Bagoa do Miño is the lees-aged step-up Albariño from Bodegas As Laxas in Arbo, named for the Miño river that forms the southern edge of Condado do Tea.
Facts
- Producer
- Bodegas As Laxas
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, 8 months on fine lees
- ABV
- 13.0%
- Price
- €18-25 at retail
- Drinking window
- 3-7 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bagoa do Miño (As Laxas)
What does Bagoa do Miño (As Laxas) taste like?
Structurally medium-bodied, high acidity with a long finish. The Bagoa do Miño lees-aged Albariño from As Laxas in Arbo: a step up from the entry wine with weight and length.
When should I drink Bagoa do Miño (As Laxas)?
Drink 3-7 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bagoa do Miño (As Laxas)?
Vieiras a la gallega (baked scallops with breadcrumbs and ham) is the canonical pairing. Other strong matches include Merluza a la gallega (poached hake with paprika oil) and Tetilla cheese with quince paste. The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites.
Is Bagoa do Miño (As Laxas) vegan?
Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.
What grapes are in Bagoa do Miño (As Laxas)?
The blend is Albariño. The wine is classified as DO Rías Baixas.