I wasn’t quite sure whether today’s post should be made on our blog page or under the recipe heading on our new main menu. In the end I decided that the recipe page should be saved for food ideas that originate from here in Galicia, either traditional or modern interpretations of the traditional.

The featured fish dish was taken from last weekend’s Daily Telegraph colour supplement – to give it it’s full title the recipe is Seared Halibut with grilled and roasted vegetables and romesco sauce – quite a mouthful in more ways than one. Details of the recipe and the full article can be found here.

The real significance of this post is the recommended wine – our very own Castro Martin, described as follows: “Albariño comes in a number of guises, from fresh and salty through to peachy and textured. This falls into the latter camp, which is ideal as its gorgeous, aromatic, creamy nuances are wonderful with a dense fish such as halibut. Just as vital is the variety’s signature tongue-tingling lift of acid to parry the romesco sauce”.

You may notice, if you look at the original article, a bit of a ‘typo’ – instead of Albariño ‘Sobre Lias’ (on the lees), the Telegraph have mistakenly named our wine Albariño ‘Sobre Luis’ (on Luis)!

I wasn’t quite sure whether today’s post should be made on our blog page or under the recipe heading on our new main menu. In the end I decided that the recipe page should be saved for food ideas that originate from here in Galicia, either traditional or modern interpretations of the traditional.

The featured fish dish was taken from last weekend’s Daily Telegraph colour supplement – to give it it’s full title the recipe is Seared Halibut with grilled and roasted vegetables and romesco sauce – quite a mouthful in more ways than one. Details of the recipe and the full article can be found here.

The real significance of this post is the recommended wine – our very own Castro Martin, described as follows: “Albariño comes in a number of guises, from fresh and salty through to peachy and textured. This falls into the latter camp, which is ideal as its gorgeous, aromatic, creamy nuances are wonderful with a dense fish such as halibut. Just as vital is the variety’s signature tongue-tingling lift of acid to parry the romesco sauce”.

You may notice, if you look at the original article, a bit of a ‘typo’ – instead of Albariño ‘Sobre Lias’ (on the lees), the Telegraph have mistakenly named our wine Albariño ‘Sobre Luis’ (on Luis)!