Meaty, juicy, salty, explosive, Atlantic, delicate, intense, addictive. We don't run out of adjectives to describe the cockles from RíasBaixas. Cooked gently and very briefly, cockles are a beacon of simplicity and purity in a style of cuisine based on fresh and pure produce. It might be a bit of a grandiose sentence, but the fact is that cockles are inspiring.
On fine summer days, the estuaries (Rías) regale us with pristine landscapes and long afternoons on the beach, the most extended in Spain: because the region's location to the west, these coasts witness the sun set later than the rest of the country. What a pleasure to gaze at the last rays of sunshine over the ocean with a plate of cockles and a glass of Pazo Cilleiro.
Crisp, wide, pleasant, open joy. At the same time, it displays seriousness, depth and volume. Most people notice these qualities when they enjoy Pazo Cilleiro. That's why we say that it is a great Albariño, both as a stand-alone drink -appetizer, mid-afternoon, evening- and with tapas, platters as well as fish and seafood dishes.
A fun day at DO Rías Baixas Túnel del Vino tasting
On 23 July, Vigo hosted the first major Rías Baixas tasting of the summer, with 96 wines from 26 wineries in the appellation. Pazo Cilleiro did not miss out on such an important event that attests to the excellent performance of the region's star variety that grows on pergola vines overlooking the Rías.
Do you know what was awaiting us at the end of the event? That' s right, trays of cockles, scallops (volandeiras and zamburiñas) and razor clams. And inside the ice bucket, our favourite wine.
90 Suckling points
US critic James Suckling awards 90 points to Pazo Cilleiro and says the following: "pears and apples on the nose with a succulent, juicy feel and plenty of white peaches on offer. This has good depth."
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