Martin Codax Winery – a cooperative supported by more than 500 families with small parcels farmed by hand – makes this aromatic grape in a bright, refreshing style that pairs beautifully with seafood and shellfish. The soil, climate and coastal breezes come together to create a natural home for this unique grape.
This varietal ($15), thought to be a Riesling clone, is called “wine of the sea” because of the vineyard’s proximity to the water.
Winemaker Katia Alvarez uses stainless steel for this wine – never oak – to preserve the fresh fruit aromas and flavors of the grape.
Pale straw and opalescent in the glass, this medium-bodied wine is crisp and dry. This selection opens with intense white floral aromas and attractive acidity. Flavors of ripe apple, peach, pear and lemon zest dance on the palate with bright minerality.
This varietal is food friendly and happily shares the menu with many varied dishes. Pour this chilled wine with Chinese egg rolls, garlic shrimp over angel hair pasta, seafood chowder or fried calamari.