In the glass
What it pairs with
-
Rodaballo a la espalda (whole grilled turbot)
Find rodaballo a la espalda (whole grilled turbot) on TableJourney →
Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast. -
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. -
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. -
Foie-gras with quince
The 30-plus-month-on-lees Albariños have the texture, oxidative complexity and acid to handle foie without slipping into dessert territory.
How to serve Eiral
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Rodaballo a la espalda (whole grilled turbot), Vieiras a la gallega (baked scallops with breadcrumbs and ham), Tetilla cheese with quince paste. Match the wine's structure to the dish's fat and salt.
History
Eiral is the prestige extended-lees Albariño from Bodegas Pablo Padín.
Facts
- Producer
- Bodegas Pablo Padín
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, extended lees-ageing
- ABV
- 13.0%
- Price
- €22-30 at retail
- Drinking window
- 4-10 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Eiral
What does Eiral taste like?
Structurally full-bodied, high acidity with a long finish. Eiral: Pablo Padín's prestige extended-lees Albariño from selected Salnes fruit.
When should I drink Eiral?
Drink 4-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Eiral?
Rodaballo a la espalda (whole grilled turbot) is the canonical pairing. Other strong matches include Vieiras a la gallega (baked scallops with breadcrumbs and ham) and Tetilla cheese with quince paste. Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
Is Eiral 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 Eiral?
The blend is Albariño. The wine is classified as DO Rías Baixas.