White Wine Pazo de Seoane with D.O. Rías Baixas. Made with Albariño grapes resting on its fine lees. A pale yellow wine with greenish flashes made by Lagar de Fornelos Winery.
91 Tim Atkin | 91 Peñín | 90 Suckling
Age: Joven.
Winery: Lagar de Fornelos
Tasting note for White Wine Pazo de Seoane:
After the alcoholic fermentation and the first racking, the wine rested on its fine lías. It is a refreshing pale yellow with greenish flashes.
There are aromas of white fruit (pear) and stone fruit (apricot), hints of acacia honey and very pleasant herbaceous.
The maceration on lías and the periodic bazuqueos translate into a greater breadth and smoothness in the mouth, and the acidity of his youth and the bitter note of the end make it almost a long drink, easy to drink. Long and powerful in retronasal.
Optimum service temperature: 10° C.
A pairing: Ensalada de pulpo y canónigos.
Ingredients: 500 gr. of octopus, 500 gr. of cachelos, canons, a pinch of paprika (sweet or spicy, to taste), salt and pepper and a splash of extra virgin olive oil.
Elaboration:
- Cook the octopus in salt water until it is tender (the trick to soften it: put a cork in a bottle of wine in the cooking water) and cut it into pieces.
- Peel the cachelos and cook them. Once cooked, cut them into slices.
- Place the slices of cachelos on a plate, season and add a pinch of paprika. Place the pieces of octopus on top and finish with the canons.
- Spray with a few drops of extra virgin olive oil.
Delicious!
