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 3 to 10 years from vintage.
vintage3 yrs10 yrs12 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
-
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. -
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. -
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 Albariño de Fefiñanes 1583
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. Vieiras a la gallega (baked scallops with breadcrumbs and ham), Merluza a la gallega (poached hake with paprika oil), Foie-gras with quince. Match the wine's structure to the dish's fat and salt.
History
Released as the barrel-fermented prestige bottling from Fefiñanes, named for the 1583 construction date of the Palacio on Plaza de Fefiñans.
- 1583: Palacio de Fefiñanes built on the main square of Cambados
Facts
- Producer
- Bodegas del Palacio de Fefiñanes · visiting guide
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Fermented in French oak with 6 months on lees in barrel
- ABV
- 13.0%
- Price
- €30-45 at retail
- Drinking window
- 3-10 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Albariño de Fefiñanes 1583
What does Albariño de Fefiñanes 1583 taste like?
Structurally full-bodied, high acidity with a long finish. The barrel-fermented Fefiñanes Albariño named after the year the Palacio was built in Cambados: oak-shaded peach and almond, still the saline Salnes core.
When should I drink Albariño de Fefiñanes 1583?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Albariño de Fefiñanes 1583?
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 Foie-gras with quince. The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites.
Is Albariño de Fefiñanes 1583 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 Albariño de Fefiñanes 1583?
The blend is Albariño. The wine is classified as DO Rías Baixas.
Tags
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