In the glass
Aroma: yellow peach, lemon, white flowers, wet stone
Palate: citrus, almond, saline minerality, long finish
The classical Pazo de Barrantes Albariño from the 1511-built family pazo in Ribadumia: lemon, stone fruit, weight from lees.
What it pairs with
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Galician percebes (goose barnacles) boiled in seawater
Find galician percebes (goose barnacles) boiled in seawater on TableJourney →
Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh. -
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.
How to serve Pazo de Barrantes Albariño
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. Galician percebes (goose barnacles) boiled in seawater, Rodaballo a la espalda (whole grilled turbot), Vieiras a la gallega (baked scallops with breadcrumbs and ham). Match the wine's structure to the dish's fat and salt.
History
First Pazo de Barrantes vintage in 1991, by the family behind Bodegas Marqués de Murrieta in Rioja. The 12-hectare estate is on land the family has held since 1511.
- 1991 — First Pazo de Barrantes Albariño vintage released
Facts
- Producer
- Pazo de Barrantes
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, 6 to 8 months on fine lees
- ABV
- 12.5%
- Price
- €20-28 at retail
- Drinking window
- 3-8 from vintage
- First vintage
- 1991
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Pazo de Barrantes Albariño
What does Pazo de Barrantes Albariño taste like?
On the nose, yellow peach, lemon, white flowers, wet stone. On the palate, citrus, almond, saline minerality, long finish. Structurally medium-bodied, high acidity with a long finish. The classical Pazo de Barrantes Albariño from the 1511-built family pazo in Ribadumia: lemon, stone fruit, weight from lees.
When should I drink Pazo de Barrantes Albariño?
Drink 3-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pazo de Barrantes Albariño?
Galician percebes (goose barnacles) boiled in seawater is the canonical pairing. Other strong matches include Rodaballo a la espalda (whole grilled turbot) and Vieiras a la gallega (baked scallops with breadcrumbs and ham). Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh.
Is Pazo de Barrantes Albariño 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 Pazo de Barrantes Albariño?
The blend is Albariño. The wine is classified as DO Rías Baixas.