Quinta de Couselo - 'Barbuntin' Albarino 2020/19

$29.00
Sale price

Regular price $29.00

"Fresh white flowers, lime zest and lemon icing sing from the glass. As it opens up and you start to appreciate the delicate red apple and yellow peach notes. Talk about value for money!"

 

--------THE PRODUCER--------

Quinta de Couselo

Quinta de Couselo have hailed from the 'O Rosal' valley of the Rias Baixas region in the Galicia area of North-Western Spain since 1135. The area where the vineyards are now planted was looked after by the monks of the region for over 7 centuries. It is now in the highly capable hands of the winemaking group: Grandes Pagos Gallegos de Viticultura Tradicional.  

 

--------THE GRAPE--------

Albarino

Albarino makes white wines that are crisp and refreshing with fantastic aromas of green and white fruits. Whilst it is probably best known from producing white wines in Galicia, particularly in the sub-region of Rias Baixas, it also features throughout Portugal and across the new world.

 

--------THE REGION--------

Rias Baixas

Rias Baixas is a region in Galicia in northwestern Spain. It is a lot cooler than the majority of Spain so is perfect for white grape varieties. The leading grape variety is Albariño though Loureira and Godello are important too. The fair majority of the wines are made exclusively from Albariño making wines that are crisp with acidity and aromatics that centre around citrus and stone-fruits.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"Fresh white flowers, lime zest and lemon icing sing from the glass. As it opens up and you start to appreciate the delicate red apple and yellow peach notes. Talk about value for money!"

 

--------THE PRODUCER--------

Quinta de Couselo

Quinta de Couselo have hailed from the 'O Rosal' valley of the Rias Baixas region in the Galicia area of North-Western Spain since 1135. The area where the vineyards are now planted was looked after by the monks of the region for over 7 centuries. It is now in the highly capable hands of the winemaking group: Grandes Pagos Gallegos de Viticultura Tradicional.  

 

--------THE GRAPE--------

Albarino

Albarino makes white wines that are crisp and refreshing with fantastic aromas of green and white fruits. Whilst it is probably best known from producing white wines in Galicia, particularly in the sub-region of Rias Baixas, it also features throughout Portugal and across the new world.

 

--------THE REGION--------

Rias Baixas

Rias Baixas is a region in Galicia in northwestern Spain. It is a lot cooler than the majority of Spain so is perfect for white grape varieties. The leading grape variety is Albariño though Loureira and Godello are important too. The fair majority of the wines are made exclusively from Albariño making wines that are crisp with acidity and aromatics that centre around citrus and stone-fruits.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.