Three summer recipes to enjoy our Albariño wines

In a compendium of summer recipes, seafood could not be missing

Summer is the time of the year when we make the most plans. The good weather, the summer vacations, and the countless parties invite us to get out of the house and get together with the people who make our lives a little better. Many of these plans include, of course, lunches and dinners with friends and family. But far from copious meals, starring spoon dishes, these months our body asks for summer recipes that pair perfectly with refreshing wines, such as Pazo Baión’s single-estate albariños.

Therefore, today we propose a gastronomic and wine journey full of flavors and smells, which will not make you feel heavy, but will be surprisingly fresh and will give you all the energy to enjoy the magical days of summer. Three summer recipes, very easy to make, to enjoy our albariños, and the best company. A starter, a dish in which seafood reigns supreme, and a proposal to make the most of the barbecue. Three delicacies to pair, respectively, with Gran a Gran, Pazo Baión, and Vides de Fontán.

Summer recipes can take us from France to the Salnés region

Grilled foie gras with caramelized apple and Gran a Gran

Although we associate foie gras with French gastronomy, its trace through history takes us back to ancient Egypt and, like wine, to the Roman Empire. After its fall, foie gras would eventually become, like wine, an extraordinary ambassador of our northern neighbor.

Perhaps because of this common historical background, foie gras and wine are two extraordinary products that go perfectly together. And if you don’t believe us, see for yourself, preparing, in a matter of minutes, a sensational grilled foie, accompanied by caramelized apple and paired with Gran a Gran.

Ingredients for 4 people:
- 8 escalopes of foie
- 2 apples
- Brown sugar
- A piece of bread


Chop the apples into thin slices. Sauté them in a frying pan with a little sugar for 15 minutes until they caramelize. Remove from the heat and set aside. We cut slices eight slices of a piece of country bread and toast them, either in a toaster or in the oven. While the bread is toasting, put a frying pan on the fire and grill the escalopes, making them on each side for about half a minute. Once everything is ready, we plate the bread first, then the apple, and finally the king of the show: the foie.

How do we accompany this delicacy? With another miracle of nature: Gran a Gran. A semi-dry wine stands out for its candied and honeyed notes. The best traveling companion to magnify the delicious and delicate flavor of foie. An extremely simple recipe that conquers and surprises any stomach.

Warm scallop and langoustine salad with Pazo Baión

If the first of our summer recipes was starring a French culinary classic that has become universal, in the second one the stars of the show are nothing more and nothing less than two sublime seafood: scallops and langoustines.

Galicia and, more specifically, the region of O Salnés is known worldwide for the enormous quality of their seafood. It is not for nothing that the Arousa estuary is considered the great marine pantry of Europe. During the summer, thousands of people enjoy the best fish and seafood one can dream of. Therefore, one of our summer recipes had to recognize its weight in our gastronomy and in our way of enjoying life doing one of the things we like the most: eating.

That said, we have changed the classic Galician scallops and the merely cooked crayfish, for a dish that combines both fruits and accompanies them with a warm salad. A cheerful recipe that, when paired with an excellent Albariño such as Pazo Baión, becomes fresh and dynamic.

Ingredients for 4 persons:
- 8 scallops
- 4 langoustines
- 3 potatoes
- 200 grams of lamb's lettuce
- Vinegar
- Extra Virgin Olive Oil


Cook the potatoes in a pot with salt for half an hour. Once they are cooked, take them out, peel them, cut them into cubes, and set them aside.

As for the scallops, clean them well to make sure there is no sand left and separate the loins from the coral. Then cut each loin in two and sauté them together with the coral in a frying pan with a little olive oil. Then it will be the turn of the crayfish. We will peel them and sauté them.

Afterward, we will proceed to prepare the vinaigrette, mixing EVOO with vinegar to taste. And we will clean the lamb’s lettuce, sprouts, or lettuce of our choice. Once all the ingredients are ready, we only have to combine them. For the plating, we suggest that you give free rein to your creativity. After all, good weather stimulates the imagination and increases our desire to play and experiment.

Once the salad is on the table, all that remains is to open a bottle of Pazo Baión, the Best Young White Wine in Spain, according to the Gourmet Wine Guide, and let the orchestra of flavors enchant us completely. The varietal perfume of our flagship and its personality and structure make it the perfect choice for pairing with seafood. After all, our Albariño grapes are the way they are, in part, because of their proximity to the estuary and the Atlantic climate.

The most popular summer recipes are those that include grilled meats and excellent wines

Grilled suckling pig with Vides de Fontán

If there is an Albariño that proves that white wines can be excellent companions for the best meats, it is Vides de Fontán. This elaboration, aged for three years, pairs wonderfully with white meats such as lamb, but also with a delicious and tender suckling pig. A gastronomic classic designed to be enjoyed by a large group of people, if we do not want to have leftovers for the whole week.

One of the most typical things of the summer, in gastronomic terms, is the barbecues. The good weather encourages us to cook and eat outdoors, clean the barbecue, light the fire and let it work its magic. That is why July is the ideal time to cook a grilled suckling pig.

One suckling pig
Olive oil
Spices to taste: rosemary, thyme…
4 garlic
Salt and pepper


First, mix the oil, pepper, spices, and finely chopped garlic. Then rub salt all over the suckling pig, which should be half-open, and rub it with the previous mixture. It is advisable to leave the marinated suckling pig from one day to the next.

Once this phase is completed, it is the turn of the flames. With the coals at their optimum point, place the suckling pig on the grill. And we cook it for two hours. Paying attention to two key issues: we have to turn it so that it cooks both above and below. And it is pertinent to varnish it repeatedly with the marinade mixture so that the skin is golden, crispy, and full of flavor.

Once it is perfectly cooked, all that remains is to cut it, serve it and complete it with Vides de Fontán, a critically acclaimed wine that stands out for its spicy notes and the strength given by its complex and studied aging.

Summer recipes and pairings to toast to the future

These three summer recipes, paired with three Albariños with five centuries of history, are not only intended to conquer the senses of diners. They are the perfect trigger to spend moments full of charm and happiness with the people we love.

Summer, culinary delicacies, and extraordinary wines are better, like everything else in life, when we share them with others. And when we toast with them for many more years of summer recipes, glasses in hand and smiles on our faces.



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