The Northwest region of Spain (perched just on the Atlantic Ocean) is Albariño’s home. In the 12th century, French monks brought the vibrant grape to this very green, lush region and it simply refused to leave.
For most Americans, this grape is the new kid on the block, but it has been a mainstay in Spain for decades. It’s most popular when paired with fresh seafood from the backyard (AKA the ocean)!
The juice is great just on it’s own, and it’s an amazing alternative to rosé in the warmer months. But it’s also super at playing lead and supporting roles in classic cocktails!
Here’s a fresh Spanish wine at the core of a fresh Spanish summer drink, Sangria:
Albariño Sangria
-1 bottle of Albariño
-1/2 cup Cointreau, or any orange liqueur
-1/2 cup simple syrup
-1/2 cup lemon juice
-1 cup orange juice
-2 ripe peaches
-1 apple
-1 orange
-2 lemons
-1 cup grapes (optional)
-1/2 bottle of club soda
-fresh mint for garnish
Add wine, juices and assorted liquids to large pitcher or carafe. Slice up your fruit and add to pitcher. Let sit 10 minutes before drinking for maximum flavor. Sip over ice.
