By Shelby Vittek
Why is it that when we think about pairing wine and cheese, we automatically think of red wines? Big, bold reds are too often the go-to partners for a cheese plate, and white wines sadly get neglected. Sure, coupling red wine with cheese is an age-old rule. But perhaps it’s one you should start breaking, especially as the hotter weather begins to set in.
At this time of year, few things are lovelier than washing an afternoon snack plate of cheeses down with a glass of white wine.
Alyssa Vitrano just returned from a week in Rías Baixas. She shared what she saw, ate and drank on her blog, grapefriend. Check out her Rías Baixas rundown:
Back from a great trip to Rías Baixas, which is in the Galicia part of Spain, right north of Portugal. At this point I’m probably more Albariño than human, but while I detox I’ll share the more interesting things I learned.
1 albariño is the star grape
Most wine growing regions grow a few types of grapes, even if it’s just one main red and one main white.
Armed with all of America’s favorite bad-for-you football foods, and inspired by Albariño (and the opportunity to ditch beer), we grabbed enough wine lovers to fill a full team roster and got to work pairing the best of Rías Baixas whites in anticipation of Super Bowl Sunday.
Albariño first struck our fancy thanks to the grape’s natural high acidity, which makes it extremely food friendly – especially against spicier, richer fare. Plus, Albariño tends to be a great value, with lots of bottles clocking in under $15, so a bathtub of wine costs less than that keg of not-so-good light beer normally found at Superbowl Extravaganzas.