Rías Baixas Albariño Experience: Winery Visit & Cheese
Discover the essence of Albariño wines. This guided winery experience takes you through vineyards, inside a modern yet tradition-driven cellar, and a tasting of three ...
Structure
Drinking window
Best 5 to 12 years from vintage.
vintage5 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
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. -
Caldeirada de peixe (Galician fisherman's stew)
The saffron-and-paprika broth and mixed white fish meet a lees-aged Albariño head-on: same sea, same body, same iron mineral edge. -
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 La Mar
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), Caldeirada de peixe (Galician fisherman's stew). Match the wine's structure to the dish's fat and salt.
History
La Mar is a Terras Gauda bottling dominated by Caíño Blanco, vinified in French oak; it is among the few wines in DO Rías Baixas led by the variety.
Facts
- Producer
- Bodegas Terras Gauda · visiting guide
- Grapes
- Caíño Blanco (85%), Albariño (15%)
- Classification
- DO Rías Baixas
- Oak
- Fermented and aged in French oak barrels for 6 to 8 months
- ABV
- 13.0%
- Price
- €38-55 at retail
- Drinking window
- 5-12 from vintage
- First vintage
- 2010
- Vegan
- Yes (no animal-derived fining)
Frequently asked about La Mar
What does La Mar taste like?
Structurally full-bodied, high acidity with a long finish. Terras Gauda's barrel-fermented Caíño Blanco-dominant cuvée: one of the few wines in DO Rías Baixas led by the variety.
When should I drink La Mar?
Drink 5-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Mar?
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 Caldeirada de peixe (Galician fisherman's stew). Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
Is La Mar 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 La Mar?
The blend is Caíño Blanco (85%), Albariño (15%). The wine is classified as DO Rías Baixas.
Tags
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