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Pair Albariño white wine with 3 different recipes: oysters, conservas (canned fish), and shrimp and grits, in this episode of "Vino First: Albariño" cooking + wine show!

Albariño is a super versatile, crisp, salient, white wine from Spain. Because it's got such great acidity and is made in so many different styles, it pairs with a lot of different foods very well. We'll start this episode by talking about Rîas Baixas, the episode in Spain where Albariño is from. Next, we'll have some sparkling Brut Albariño with oysters. I'll teach you how to shuck oysters as well as make a wonderful mignonette sauce to serve with them. Next, we'll pair some lighter, crisp styles of Albariño with a specialty from Spain, conservas. Conservas are tinned/canned fish that are harvested in the Galicia area; they're fresh, delicious, and come in all different types. We'll make a beautiful conservas board that will surely impress your friends! Next is the Nerd Lab, where I'll explain why different types of enclosures are used for different types of wines. Finally, we'll cook a low-country favorite, shrimp and grits, to pair with a richer style of Albariño.

Get the free Albariño recipe book: https://issuu.com/docs/225f62ab410ea1...
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WINES FEATURED (in order):
-Bodegas As Laxas "Brut": https://www.vivino.com/US/en/as-laxas...
-Condes de Albarei Albariño: https://www.vivino.com/US/en/condes-d...
-Attis Albariño "Lías Finas": https://www.vivino.com/US/en/attis-al...
-Pazo Señorans "Selección de Añada": https://www.vivino.com/US/en/pazo-sen...
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RECIPES:
Mignonette (for Oysters):
-1-2 minced shallot (about 1/4 cup)
-1/2 cup red wine vinegar
-fresh cracked black pepper
Combine all ingredients, chill, let marinate at least 30 minutes before serving.

Conservas:
Buy your conservas at Despaña NYC! https://despanabrandfoods.com/collect...

Shrimp & Grits (2 servings):
Quick Pickled Fresnos:
-6 fresno peppers
-1/2 cup white wine vinegar
-1/4 cup sugar
Slice fresnos, taking out seeds if desired. Add fresnos, vinegar, sugar, and pinch of salt in a saucepan. Boil 2 minutes, then pour in jar. Chill 30 minutes.

Grits:
-1 cup white grits (not instant)
-3-4 cup chicken broth
-1/2 stick butter
-1 cup shredded sharp cheddar cheese
Bring 3 cups broth to boil. Whisk in grits. Once grits are creamy but still have texture (5-10 minutes) add butter and cheese and stir. Salt to taste. Keep on low until ready to serve, adding more broth if necessary.

Shimp and Sauce:
-cajun seasoning (bought or made: https://therecipecritic.com/cajun-sea...)
-8-10 large shrimp (4-5 per person)
-1 small white onion, diced
-1/2 red bell pepper, diced
-1 clove garlic, minced
-2 strips thick-cut bacon, cut into small cubes
-1/2 cup dry white wine
-1/4 cup chopped parsley
-1/4 stick butter
Peel and devein shrimp. Coat with vegetable oil and season with cajun seasoning. Put bacon in a skillet on medium-low until fat renders out. Transfer to a paper towel, and reserve remaining fat. Turn heat to medium-high, cook shrimp until done 2-3 minutes per side. Set shrimp aside. Add onion and garlic until translucent, then add garlic for 2 minutes. Deglaze pan with white wine. Once wine reduces, add butter, broth if necessary (for more liquid), shrimp, bacon, and parsley. Stir and cook for 1-2 minutes.

Plating:
Place grits on plate with a "well" in the middle. Add sauce, place shrimp on top, add more sauce. Top with fresno peppers and fresh black pepper. Enjoy!

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00:00 Introduction
00:10 Wine of the Day: Albariño
01:15 Wine #1: Sparkling Albariño
02:18 Course #1: Oysters
04:53 Underrated Kitchen Tool of the Day
05:35 Wine #2: Light, Crisp Albariño
06:08 Vino VIP
06:42 Course #2: Conservas Board
09:52 Nerd Lab: Wine Enclosures
15:24 Wine #3: Rich Albariño
16:20 Course #3: Shrimp & Grits
20:32 Outro

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