I was reading an ‘official’ webpage the other day which suggested that albariño might be suitable as a dessert wine. Well, of course it depends on the type of dessert, but with my hand on my heart I have to say that this is not a selection that I would automatically think of myself. Our wines, by their nature, have very little residual sugar and can even be a little tart on occasions. Under normal circumstances they cannot really be described as being ripe or full-bodied, which is really the style that’s required to support a sweet, sugary pudding. To suggest that an albariño would go with a wide selection of desserts might just be stretching the issue a little.

On the other hand, with Thanksgiving almost upon us, I can really recommend our albariño with roast turkey. From my own point of view, when a ‘gravy’ is required to accompany poultry, I often add a  touch of lemon and tarragon, giving the resulting sauce just a bit of a kick. This hint of sharpness makes a perfect match to the fresh acidity in our wine. I’m afraid to say that I’ve never had the chance to enjoy a Thanksgiving dinner in the U.S. and so I have no idea how a traditional turkey gravy would be made, but in any event I can still say that our wine will make the perfect accompaniment to your moist, freshly roasted bird.

I was reading an ‘official’ webpage the other day which suggested that albariño might be suitable as a dessert wine. Well, of course it depends on the type of dessert, but with my hand on my heart I have to say that this is not a selection that I would automatically think of myself. Our wines, by their nature, have very little residual sugar and can even be a little tart on occasions. Under normal circumstances they cannot really be described as being ripe or full-bodied, which is really the style that’s required to support a sweet, sugary pudding. To suggest that an albariño would go with a wide selection of desserts might just be stretching the issue a little.

On the other hand, with Thanksgiving almost upon us, I can really recommend our albariño with roast turkey. From my own point of view, when a ‘gravy’ is required to accompany poultry, I often add a  touch of lemon and tarragon, giving the resulting sauce just a bit of a kick. This hint of sharpness makes a perfect match to the fresh acidity in our wine. I’m afraid to say that I’ve never had the chance to enjoy a Thanksgiving dinner in the U.S. and so I have no idea how a traditional turkey gravy would be made, but in any event I can still say that our wine will make the perfect accompaniment to your moist, freshly roasted bird.