- Steve at Children of the Grape shares Troubadours, Love, and Wine.
- Terri at Our Good Life discusses One Grape: Three Unique Experiences with Albarino.
- Andrea at The Quirky Cork writes about Albariño and Bacon: A Love Affair.
- Lynn at Savor the Harvest recommends A Region and Wine You Must Explore: Rias Baixas and Albariño.
- Jeff from Food Wine Click! shares A Tale of Two Rias Baixas Albarinos.
- Wendy from A Day in the Life on the Farm talks about My Virtual Trip to Rias Baixas.
- Allison and Chris at ADVineTURES discuss The White Wines of Rias Baixas.
- Nicole from Somm’s Table shares It’s Raining Rias Baixas.
- Camilla at Culinary Adventures with Camilla pairs Sopa de Cebolla + 2020 Fillaboa Albariño.
- Martin from ENOFYLZ Wine Blog talks about Bodegas Zarate; Setting the Standard for Rias Baixas Albarino – Then and Now.
- David at Cooking Chat pairs Pan Seared Sea Bass with Albariño.
- Jennifer at Vino Travels shares Refresh Your Palate with Rias Baixas Albarino.
- Melanie from Wining with Mel takes a Wine Romp Through Rias Baixas in Galicia, Spain.
- Rupal from Syrah Queen has Your Passport To Rias Baixas – Explore Three Incredible Albarinos.
- Susannah at Avvinare posts Rias Baixas – Green Spain Entices.
- Gwendolyn from Wine Predator shares From California’s Camino Real to Galicia’s Camino de Santiago: All Aboard for Albariño 2!
- Liz at What's In That Bottle? says Pack Your Bags: We're off to Rias Baixas for an Albariño Adventure.
- Linda, your host, from My Full Wine Glass offers 5 Things that Might Surprise You About Rías Baixas, Home of Albariño.
On our virtual bus ride, Fisher, Gutierrez, and Heywood talked about the Fillaboa estate and the elements that made it a manor or a pazo. A what?!? They bantered about a granary, an aviary, a chapel, and - of course - the house itself. During the segment with Isabel Salgado de Andrea, Fillaboa's winemaker, she clarified that saying which referred to the homes of Galician nobility. "If there’s a dovecote, chapel, and at least one cypress (tree), then it's a manor house." A little more research revealed the pazo was more than just a manor or noble's home. It was the center around which the social structure of the entire community revolved.
Salgado de Andrea also told the legend of the the estate's name, Fillaboa, which means 'good daughter' in the Gallego dialect. More than couple of the people talked about how land was inherited in Galicia; it is divided equally between all the children. So, legend has it that when the Count who owned the parcel was dying. He gifted the best piece of his estate to his good daughter and the other two received less than desirable plots.
Today Bodegas Fillaboa is owned by the Masaveu family, which can traces its winemaking roots back to the 19th century. Fillaboa exclusively uses its own estate-grown fruit and also native yeasts.
This single varietal wine is 100% Albariño though its fruit represents eight different plots on Fillaboa's estate. In the glass the wine pours a vibrant straw color with flecks of green. On the nose, its aromas are tropical with lots of pineapple and mango with layers of citrus. On the palate, the wine is full and round, a result of its time on the lees. There is a hint of saline that reminds me of the saying that the wines from this region taste like the sea.
- 4 to 5 onions, peeled and thinly sliced (I used a mandolin slicer)
- 1 Tablespoon butter
- 1 Tablespoon oil
- 6 cups stock (I used a pork bone broth that I made)
- 1/2 cup dry sherry
- 1 teaspoon paprika
- freshly ground salt, to taste
- freshly ground pepper, to taste
- 3 eggs
- Also needed: croutons for serving
- 3 to 4 cups leftover bread, cubed
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1/2 garlic powder
- freshly ground
- freshly ground pepper
- Also needed: baking sheet
In a large mixing bowl, drizzle the olive oil over the bread chunks. Then sprinkle in the paprika, garlic powder, salt, and pepper. Toss until well-combined and turn out onto the prepared baking sheet.
Bake until golden brown. Turn once during baking, approximately 10 to 15 minutes in. My croutons generally take about 20 minutes, but it does depend on the thickness of your cubes.
Stir in the salt, pepper, and paprika. Pour in the sherry and raise the heat. Bring the liquid to a boil and let the alcohol cook off, approximately 2 to 3 minutes. Pour in the beef stock and bring it back to a boil. Reduce the heat to a simmer and cook for another 20 to 30 minutes. Season to taste with more salt and pepper, as needed.
And that is a wrap for the #WorldWineTravel #GotAlbariño event. We'll be back in May when Wendy of A Day in the Life on the Farm hosts the group's virtual trip to Aragon, Spain. Stay tuned.