Ignore the Red Wine Snobs and Embrace Albariño: A Spanish Meat Millionaire Knows His White

There are still people out there who proudly proclaim, “I don’t drink white wine, red is better.” I shake my head, but smile, because that means more Riesling, Pinot Gris, Chenin Blanc, Muscadet, Semillon, Gewürztraminer, and Albariño for the rest of us.

Today it’s Albariño, 100 percent, from Rías Baixas DO, a 2014 from Viña Cartín. (The grape is believed to have been introduced to the region in the 12th century by Cistercian monks, and we should be thankful for the brothers’ handiwork, because Albariño can be a wonderful thing.) Open a bottle as an apéritif and serve it with crackers and homemade pimento cheese, or pair it with shrimp and pasta for dinner. I’ve done both, and my guests were pleased. You’ll enjoy nice minerality, along with citrus and stone fruit flavor — gentle lemon and creaminess make for a great finish. Alcohol is at 12 percent, and I served this bottle at 54-degrees Fahrenheit.