Say ‘Sayonara!’ to Summer

Even though you can drink Albarino anytime (seriously, try it for breakfast with your Sunday lox & bagel), why not celebrate the end of this outrageously long summer by poppin’ a bottle of our 2019 Albarino and pairing it with some delicious fish tacos?!

Simple Summer Fish Tacos
Serves 3-4 people

Prepping the fish
2 lbs sturdy white fish (Cod works great, halibut even better!)
1 Tablespoon vegetable or canola oil
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Insider Secret – We found this bottle of Smokey Oil Sauce at La Laguna Mexican restaurant in Joseph, OR and haven’t been able to stop using it.  You can order it here through their website and have it shipped to you!  We throw just a few shakes of it in the fish mixture and it can be absolutely transforming.

Colelsaw
½ head medium sized green cabbage, shredded
1 lime (zest ½ of it, juice all of it)
½ cup mayonnaise
½ cup sour cream
½ bunch green onions, chopped
¼ cup sweet chili sauce
1 Tablespoon Sriracha (or more, depending on your love of spice)
Sprinkle of Salt & Pepper

4” Corn or Flour tortillas (warmed) – again, depending on your preference, you can use either. 

• Pan fry the fish over medium-high heat to get a nice sear, then lower to medium to finish cooking.   It will be done when the fish feels completely firm  (or to 145° F).  
• Layer the fish in the tortilla, top with the coleslaw, add some extra Sriracha sauce or green onions if you’d like, and enjoy! 

Take a few sips of the crisp and perfectly acidic Albarino in-between nibbles, and you’ll love how the tartness breaks through the creaminess of the coleslaw, brings out the citrus in both the wine and the tacos, and cleanses your palate just enough to make your taste buds happy and prepare you for your next bite.

Cheers!
Sara Wilson, Clearwater Canyon Sales & Enthusiast Club Manager