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 2 to 6 years from vintage.
vintage2 yrs6 yrs8 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
Aroma: white peach, lemon, fennel
Palate: citrus, saline minerality
The classical Pazo San Mauro Albariño from the 1591-built family pazo in Salvaterra de Miño: bright, citrus-driven, Condado do Tea texture.
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. -
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. -
Pulpo a feira (Galician boiled octopus with paprika)
Find pulpo a feira (galician boiled octopus with paprika) on TableJourney →
Stone-fruit lift cuts the smoky pimentón dust and the wine's citrus core lifts the olive-oil-slicked tentacle. -
Gambas al ajillo (sizzling garlic prawns)
Find gambas al ajillo (sizzling garlic prawns) on TableJourney →
Sweet prawn, hot olive oil and chilli want a fresh saline white with citrus that won't crumble under the heat.
How to serve Pazo San Mauro 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, Vieiras a la gallega (baked scallops with breadcrumbs and ham), Pulpo a feira (Galician boiled octopus with paprika). Match the wine's structure to the dish's fat and salt.
History
Pazo San Mauro is a 16th-century pazo in Salvaterra de Miño, originally built in 1591 and acquired in 2003 by Bodegas y Viñedos del Marqués de Vargas.
- 1591: Pazo San Mauro built by the Pereira de Castro family
- 2003: Acquired by Bodegas y Viñedos del Marqués de Vargas
Facts
- Producer
- Pazo San Mauro · visiting guide
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, fine-lees ageing
- ABV
- 12.5%
- Price
- €16-22 at retail
- Drinking window
- 2-6 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Pazo San Mauro Albariño
What does Pazo San Mauro Albariño taste like?
On the nose, white peach, lemon, fennel. On the palate, citrus, saline minerality. Structurally medium-bodied, high acidity with a medium finish. The classical Pazo San Mauro Albariño from the 1591-built family pazo in Salvaterra de Miño: bright, citrus-driven, Condado do Tea texture.
When should I drink Pazo San Mauro Albariño?
Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pazo San Mauro Albariño?
Galician percebes (goose barnacles) boiled in seawater is the canonical pairing. Other strong matches include Vieiras a la gallega (baked scallops with breadcrumbs and ham) and Pulpo a feira (Galician boiled octopus with paprika). Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh.
Is Pazo San Mauro 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 San Mauro Albariño?
The blend is Albariño. The wine is classified as DO Rías Baixas.
Tags
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