(Burgáns Albariño, Rías Baixas) Albariño has been a relatively recent, and most welcome, sight on many by-the-glass lists. Although the Burgáns is a second-tier Albariño made by Martin Códax, it has consistently outperformed pricier counterparts in tastings. More important, its lush, honeyed, peach-infused profile makes it a perfect introductory style for most consumers. The classic varietal citrus and flint qualities are manifested on the palate, with a mild, lemony crispness highlighting the peach and mineral flavors, finishing with a soft-yet-mouthwatering dryness. It calls out for raw or grilled oysters, flash-seared American wild shrimp, white fish in herb-infused oil or vinaigrette, or, of course, seafood paellas and ceviches. Hot Picks
By Randy Caparoso
(Burgáns Albariño, Rías Baixas) Albariño has been a relatively recent, and most welcome, sight on many by-the-glass lists. Although the Burgáns is a second-tier Albariño made by Martin Códax, it has consistently outperformed pricier counterparts in tastings. More important, its lush, honeyed, peach-infused profile makes it a perfect introductory style for most consumers. The classic varietal citrus and flint qualities are manifested on the palate, with a mild, lemony crispness highlighting the peach and mineral flavors, finishing with a soft-yet-mouthwatering dryness. It calls out for raw or grilled oysters, flash-seared American wild shrimp, white fish in herb-infused oil or vinaigrette, or, of course, seafood paellas and ceviches. Hot PicksAugust 2008, (See more on Sommelier Journal...)