Caviar from Albariño
After 18 months of rehearsals and in order to get new products and come up with innovative techniques. The company responsible for the project wine Celeirós, Galicia Rural Alimenta, SL, has just launched the so-called “caviar of albariño”. It’s made from submitting white wine to a process called spherification.
The result is small albariño wine filled spheres that explode on the palate recalling the defining characteristics of the wines. This caviar is innovative and can be used as a supplement in various culinary offerings as fresh oysters, smoked salmon, hake skewer, cheese or sea biscuits with small crab pate, among others. In addition, the manager of Galicia Rural Alimenta, S.L., Xoel Alvarez, believes that they “surely could have interesting applications in cocktails”.
Caviar from Albariño at Alimentaria
The product was presented at Alimentaria, the International Food and Beverage exhibition. This event celebrated its 40th year in April. “The caviar of albariño wine has been a resounding success at the European level,” says Xoel Alvarez. It has also achieved noteriety across borders, to the extent that they have begun exporting to China and Japan.
The Albariño used in the preparation of this product is the Celeirós of Barcela wine, produced by the company itself. This white, whose first vintage was in 2013, is made from the vinification of several farms in the parish belonging to Arbo, using traditional methods.
The spherifications Albariño, along with red and white wine are the products marketed by these Galician wineries. And this “caviar” is a new way to enjoy the Albariño in a creative way. It’s contributing to further expand the range of products made with a base of grape albariño, like soaps, jams or gels.