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Friday 3 July 2015

If that's interesting, how about these?

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19th May, 2014 by Lauren Eads

Pazo de Senorans Albarino, Rias Baixas, Spain

Pazo de Senorans Albarino, Rias Baixas, SpainDavid Williams picked out a number of wines which he felt would pair perfectly with salty foods, or which are salty in their own right, writing in The Observer this week.

He said: “Where does that salty flavour and feel come from? As with any mineral, as opposed to fruity, flavour in wine, most winemakers suggest it has its origins in particular soils. But the process by which a Mosel Riesling comes to taste of slate and salt or a Chablis of the fossil and mineral-rich kimmeridgian clay is perhaps best thought of metaphorically: a vine can’t literally suck up those flavours from the ground, but something in the soil yields wines that remind us of those elements. You’d say the same about the air in Rias Baixas in Galicia: it wouldn’t stand up to scientific analysis, but the salty twang in Pazo de Senorans’ gorgeous herby, peachy and citrussy Albarino can’t help but remind me of the sea-spray of the nearby Atlantic.”

Price: £16.95, Berry Bros & Rudd

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