Meet the faces behind the wine
Adega Condes de Albarei was born in 1988 by the hand of some enthusiastic vine growers from the Salnés Valley whose dream was to produce albariños of the highest quality. The winery would soon become an obligatory reference in the DO Rías Baixas.
In 1991 Condes de Albarei obtained the gold medal in the Challenge International du Vin de Bordeaux. This award, the first obtained for a Spanish white wine, will allow the winery to internationalize its wines, marketed in markets as different as England, the United States, Mexico or Japan.
It will be in 2008 when Condes de Albarei acquires the Pazo Baión winery, undertaking an important wine and wine tourism project.
Adega Condes de Albarei produces wines of recognized quality with Albariño grapes, a variety of great aromatic expression and a long tradition of cultivation in the Salnés Valley.
The Salnés Valley constitutes one of the five subzones belonging to the Rías Baixas designation of origin.
It is the region with the largest wine-growing area in the denomination, with its center in the municipality of Cambados.
The region has an Atlantic influence with mild average temperatures and high rainfall, with sandy and poor soils ideal for growing the Albariño grape variety.
Straw yellow wine, slight steely reflections. On the nose: subtle and elegant, high expression of the variety. Predominance of stone fruits, on an intense background of white flowers and apple, light notes of passion fruit, pineapple. Tasty on the palate, delicious acidity, a good mid palate, full-bodied and intense finish.
Match your moment
There are things that are better not to change.
Here is a classic, easy and great example that combines perfectly with this red.
Meat and rice
(15 g.) 1 tablespoon oil
(16 g.) 4 cloves of garlic, finely chopped
(75 g.) ½ cup onion, finely chopped
(75 g.) ½ cup finely chopped red bell pepper
(75 g.) ½ cup finely chopped green bell pepper
(40 g.) 2/3 cup finely chopped cilantro
(250 g.) 2 cups of cooked and shredded beef
(454 g.) 1 pound of uncooked rice
(1250 ml.) 5 cups of broth
Salt and pepper to taste
In a saucepan over high heat, pour the oil, fry the garlic, onion and peppers until golden brown.
Add the meat and fry for 2 minutes.
Add the rice, the broth, adjust the salt and pepper and cook over high heat until it boils and part of the broth evaporates. Cover the saucepan, put on low heat and cook until all the broth is consumed and the rice is soft.
Serve and enjoy.
Optional: Add part of the cooking broth of the previously cooked meat to the broth, to make it more palatable.