Enhance the flavors of your dish with the correct wine. The easiest option: let our expert sommelier be your guide. The challenge: choose the wine yourself to win over the entire table (and even our expert sommelier). Remember that pairing is not a hard science and there are choices to suit all tastes. Pay attention to your sense of smell.
Third proposal: cod & albariño
The acidity of the Albariño will be perfect to clean the gelatin from our briefly stewed cocochas (cod jaw) and cod with Ganxet beans and clams. Three good options from our extensive list of wines from Rías Baixas: Fefiñanes, silky with citric and herbaceous aromas; Martin Codax Lias, unctuous and with notes of very mature fruit; and Pazo Señorans Selección de Añada, with body and a mineral taste.
