Issue link: http://www.e-digitaleditions.com/i/724773
When you have a chef and a sommelier, what else do you want to know other than, "Which wines pair best with which dish?" We challenged Katie and Felix to select some of their favorite soul-restoring menu items from Cúrate (the name is Spanish for "cure yourself") and how they pair with this delightful and adaptable wine: Pimientos de Padro , n Flash-fried peppers with olive oil and sea salt, topped with "dancing" bonito flakes. Think (Spanish) local: Padrón peppers, and this dish, actually come from around the city of Padrón, which lies in Rías Baixas. So Albariño is a perfect fit. KATIE'S THOUGHTS: "The bonito flakes bring a unique umami to the traditional concept of the dish." FELIX'S PAIRING: Veiga Naúm 2015 Albariño from the Val do Salnés coastal sub-region, home to the largest production volume of the five grow- ing areas of Rías Baixas. "Fruit forward tropical notes, banana, slight funkiness, herbaceous and peppery notes match well with the Padrón peppers." 5 8 | t h e c l e v e r r o o t Pulpo a la Gallega Galician-style octopus served warm with sea salt, olive oil, Spanish paprika and a Yukon Gold potato purée. CLASSIC SPAIN: The pairing of octopus and potato is a staple across Spain. KATIE SAYS: "The octopus is super creamy and buttery, plus you get a nice pop of smoki- ness from the pimentón (Spanish smoked pa- prika) and fresh green flavor from the olive oil." FELIX'S PAIRING: Pazo de Señorans 2015 Albariño, also from Val do Salnés, or Lagar de Besada 2013 Baladiña Albariño. "The struc- ture of this wine [Pazo de Señorans] and the fact that it is a fuller bodied Albariño pairs nicely with the creaminess and richness of the octopus. The green herbal notes go well with the freshness of the olive oil. This is a great pairing." Esparragos Blancos White asparagus tossed in a lemon vinaigrette and served with a house-made "light as air" mayon- naise with fresh tarragon. Think (Spanish) local: Both green and white varieties of asparagus are grown in An- dalucia, but white asparagus especially flourishes in the region of Navarra. KATIE'S INTERPRETATION: "The her- baceousness of the tarragon combines nicely with the citrusy vinaigrette and the creaminess of the mayonnaise." FELIX'S PAIRING: Pazo San Mauro 2015 Albariño "is a great pairing because this wine is grassy, with nice minerality and acidity. It is also more rounded, which matches nicely with the but- teriness of the mayonnaise and the citrus of the lemon vinaigrette." Escalivada con Anchoas Roasted eggplant, red pepper, onion, 30-year old sherry vinaigrette and Spanish anchovies. Think (Spanish) local: Ancho- vies are a classic Spanish tapa, known for their delicate flavor. KATIE'S THOUGHTS: "This dish has a wonderful saltiness that is rounded out by the sweet, fruity notes of the roasted vegetables." FELIX'S PAIRINGS: "Altos de Torona 2016 Rosal [a blend of Albariño, Loureiro and Caiño Blanco] has nice acidity that cuts the salti- ness and creaminess of the roasted vegetables. Morgadío 2015 Albariño whose stone fruit aroma is perfect for this dish, is balanced by the acidity and slight effervescence, which cuts through the saltiness of the fish." Mussels, scallops and clams, served with a roasted tomato and garlic vinaigrette with pickled seaweed. CLASSIC SPAIN: The most obvious and natu- ral pairing for Albariño from Rías Baixas is seafood, which is celebrated on the Atlantic coastline of Galicia, where people have matched the bright salinity of the wines with the bounty of the sea for centuries. KATIE'S INTERPRETATION: "This dish is all about the flavors of fresh seafood: iodine from the pickled seaweed, ocean, acidity and salt." FELIX'S PAIRING: La Val 2014 Albariño, from the Condado do Tea sub-region. "The dryness and minerality of this wine pairs nicely with the fresh seafood." Mariscos en Escabeche