Tricó Albariño label

10 Albariños to Know

by Noah ChichesterBlog, Rías BaixasPosted on Comments are Disabled

The people who are bored with the “what grows together, goes together” narrative obviously haven’t been to Galicia, or drunk Albariño with shellfish by the sea in an old man bar in A Illa da Arousa, or seen fleets of bateas floating in the Ría de Pontevedra while they walk through trellised vineyards. This is all to say that if there’s a perfect pairing in this world, it’s Albariño and shellfish. The brine and the wine, baby. And if there’s a perfect Albariño, it comes from Galicia.

Adventures in Eating (and Drinking): The Cocido

by Noah ChichesterBlogPosted on 2 Comments

“Pig snout? Sorry my friend, you’re in the wrong neighborhood for that.”

The butcher’s frank assessment rang in my ears as I exchanged money for a plastic bag of spare ribs and pig ears, scratching my head and wondering where exactly the right neighborhood for pig snout was, and if this was some kind of arcane butcher knowledge that everyone just knows by virtue of wielding a cleaver, or if this sort of thing is advertised in the mystery meat yellow pages and I just missed the memo.