The birthplace of Albariño is nestled in the misty hills of the Rias Baixas DO. Here, Albariño accounts for 96% of all grapes planted in the region. Named for the rias or jagged, shallow fjords, this sub-region of Galicia has more in common with the moody landscapes of Scotland or Ireland. The above-average rainfall and pervasive mist caused by proximity to the Atlantic have earned this region the nickname “Green Spain”. Similarly, the Columbia Gorge is at the confluence of a marine-influenced climate and enough annual rainfall to create a lush temperate rainforest.

Like its counterpart from Rias Baixas, our 2020 Mosier Hills Albariño is fresh, with tropical notes of papaya and candied lime zest. Its textual creaminess is balanced by a refreshing salinity. 

Seafood and shellfish are ingrained in the Galician landscape and culture. According to a local guide interviewed by Wine Enthusiast – “If you ask anybody in Spain about the most famous food from Galicia, they’ll answer ‘el marisco,’ or shellfish. Galicia, as a food destination, is undoubtedly associated with it.”. As the saying goes, “What Grows Together, Goes Together”, making fresh seafood and Albariño an obvious and delectable pairing.

We recommend this recipe from Fishpeople in Hood River for the “World’s Best Crab Cakes,” featuring fresh Dungeness crab meat. Chill down that bottle of Analemma Albariño, pick up some Dungeness crab, and turn on this playlist from Spotify – you’ll be transported straight to Galicia!

World’s Best Crab Cakes

Dungeness Crab is the true star of the show in this recipe, chunky and fresh. These crispy cakes are bound with egg and just enough flour to hold them together. Panko crumbs can be substituted for a gluten-free breadcrumb, and those looking for a little extra spice can add a dash of smoked paprika. Brussell sprouts and red bell pepper offer a hit of veggies, making this indulgent dish feel more like a healthy option!

We received this recipe courtesy of our friends at Fishpeople in Hood River. Not only do they have the best selection of fresh seafood caught directly from their docks at the coast, but they’re also a business with values we admire. They put it best, “Fishpeople is fueled by a dedication to sustaining fishing communities, stewarding ocean resources, and nourishing you.”

Serving Size:
Makes 8 medium-sized cakes
20-25 mins


  • 3/4 cup Fishpeople Dungeness crab meat
  • 1 egg
  • 1/4 cup sautéed onion
  • 2 tablespoon minced red bell pepper
  • 1 green onion
  • 1/2 cup shredded parmesan cheese
  • 3 tablespoons mayo
  • ¾ cup panko bread crumbs (If you want an outside coating. 1/4 cup if not) Substitution: gluten-free bread crumb or chopped coarse bread crumb
  • 2 1/2 cups of Brussel Sprouts (approx 10) shredded in a food processor or mandolin (use a cut glove!)
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons of olive oil


  1. Dice onion and sauté in a pan with a tablespoon of olive oil on medium heat, until transparent.
  2. Cut red peppers into ¼ squares and then slice green onion lengthwise down the middle and cut into small rounds.
  3. Combine crab, egg, mayo, Worcestershire, and lemon juice, and blend gently with a fork, or whisk, until even.
  4. Add the onions and the rest of your ingredients and blend (include ¼ cup of panko; reserve remainder for coating, if desired).
  5. Form into cakes about 3” in diameter.
  6. If a crispy coating is desired, place 1/2 cup of your panko on a plate and pat it into the cakes on both sides.
  7. Preheat 1 tablespoon of olive oil in a 12” pan over medium-high heat.
  8. Add crab cakes and cook approx. 5 minutes per side or until golden brown.

This blog post is part of a series in which we will reveal wines included in the Spring 2022 Coterie release one by one. We can’t wait to share each of the special wines included in this exemplary collection with you.

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