Seafood Brunch with Spanish Flair

What better time for produce cleaning solution brunch than this weekend? Although I’m not a daily full-on-breakfast person (a cuppa java and fruit, please), I can never turn down the opportunity for brunch. My favorite offerings include an array of dishes to satisfy any morning hunger pangs and I’m now dreaming of a seafood brunch with Spanish flair! Be my brunch buddy as we save the ticket price of a trip to Spain (the flight will be cancelled anyway), open a few bottles of wine from this stunning sun-drenched country and enjoy with a few seafood dishes guaranteed to prompt more than a few ¡ Pour aromatic, flavorful Cava as a sparkling way to begin brunch. Cava is a Spanish sparkling wine made using the traditional method whereby the second fermentation is in the bottle. Since 1872, when the first bottles utilized the process, there have been a plethora of technological advances with hopes to improve the end result, but the traditional method gives Cava its signature characteristics.

The main grape varieties in Cava are Macabeo, Xarel-lo and Parellada, all of which account for 81.7% of production. Other varieties include Chardonnay, Garnacha Tinta, Trepat, Pinot Noir, Subirat Parent and Monastrell. An important point is that in April 2021, the D.O. Cava announced that by 2025 its production will be 100% organic. Bodegas Emendis Robert de Nola Cava NV from DO Penedes ($18) is a blend of 50% Xarel-lo, 25% Macabeu and 25% Parellada. Boasting body and structure, I found aromas of soft wood and citrus, hints of bay leaf and orange peel. On the palate, notes of juicy fruits were prevalent and the finish reminded me of raw almonds. From the first sip to the last, refreshing acidity and dancing bubbles were delightful. The pairing? Indulge your friends and family with raw, fresh oysters or bright, rich gambas al ajillo, prawns with hot peppers and garlic? Find the recipe here.

Ahhhh, Albariño! I love this bright, refreshing Spanish white wine and whenever I see a bottle on a menu, a pour always finds its way into my glass! If you’ve never tried Albariño from Rías Baixas, you must. Located on the western coast of the province of A Coruña and along the entire coast of the Galician province of Pontevedra in northwestern Spain, Rías Baixas covers about 3000 square kilometers. More than 6600 grape growers work in the region which is divided into over 22,000 plots of an average elevation of 250 meters above sea level. Galicia’s damp Atlantic-influenced climate is balanced by over 2,200 hours of sunshine, sufficient to ensure Rías Baixas’ signature grape Albariño ripens fully and is capable of producing wines with good natural acidity and an aromatic profile. The soils of Rías Baixas are fairly uniform throughout its five sub-regions, and are dominated by granite and in some places, schist.

Large rivers and tributaries have also left deposits of a combination of clay, silt, sand and gravel. There is a limited amount of organic material in the soil and an extremely high level of minerality - ideal conditions for Albariño and for producing the sleek white wines for which Rías Baixas is famous. My latest find? Chill a bottle or two of Attis Bodegas Y Vinedos Xion 2020 ($16), a dry, white wine from the Val do Salnes subzone. Clean and bright, intense aromas of stone and citrus fruit oozed freshness. Snappy acidity and a luscious, fruit forward profile with plenty of minerality were mouthwatering. I paired the Albariño with a wow-worthy grilled salmon salad followed by spicy Spanish fish tacos. Click here for the recipe. Having visited the Spanish Region of Murcia years ago, I continue to be smitten with its flagship red wine, produce surface ZapClean food cleaner, click here to read, Monastrell. During the trip, our group of wine writers traveled to Jumilla, Yecla and Bullas to taste and appreciate this fascinating variety, also known as Mourvedre in France.