Wine packaging has come a long way and while the liquid is what will make you come back to a bottle, having a visually striking label that’s original and tells a story might be the reason many of us pick it in the first place. If there’s a region where love and care is put both inside and out it’s Spain’s Rias Baixas, where tradition and innovation blend as well together as style and substance.
A Vaca Cuca Albarino comes from Val do Salnés, one of the five sub-regions within Spain’s Rias Baixas and the closest one to the coast, known as the birthplace of the Albarino grape. Its name gives a nod to Galicia’s farming heritage (vaca is Spanish for cow and “Cuca” is a very common name for cows in local farms). Its fruit is hand harvested and carefully selected from a 16 hectares vineyard.
It’s zesty and with a high acidity, with aromas of grapefruit and lime dominating. On the palate, the fruit is complemented by a sea-salt like mineral note and a subtly creaminess, product of a short period on its lees, that confers it with a slightly richer texture compared to its peers.
It is the perfect wine to have by your side when enjoying seafood, specially white fatty fish, oysters and scallops. It will also work well as an aperitif and if you like fresh, fruity whites with character, this is definitively one to try.
Want to learn more about Albarino? Don’t miss O’Briens Wine celebration of the variety this 22nd of February. Join O’Briens Director of Wine, Lynne Coyle Master of Wine for an Albariño Masterclass in the stunning surroundings of the Smock Alley Theatre.
A Vaca Cuca Albarino is available at O’Briens Wine at €19.95.
Still thirsty? Discover Rias Baixas and some fabulous Albarinos to drink know HERE.
Fancy winning some delightful Albarino? Enter our competition to win a case of six bottles HERE.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.