Description Go to a harbour bar in Galicia, northwest Spain, and the locals will be enjoying a refreshing Albariño like Pedra do Cribo. Lithe, citrus charged and beautifully aromatic, it's a classic seafood accompaniment, and increasingly it's catching on in swanky bars and restaurants everywhere, from Soho to Sydney. If you haven't tried this thrilling white, imagine the freshness of Sancerre with the aromatics of a Viognier and you'll be close. Norrel Robertson is flying the flag for Scotland and for Masters of Wine with his stunning Pedra do Cribo. Aged on its lees (the sediment) for 18 months to develop richness and complexity, it has intense stone fruit with a salty tang from the maritime climate. Serve as an apéritif or with seasonal seafood.
