Holiday time is when the Spanish wines of Rías Baixas Albariño really shine. We all know how well it pairs with a host of foods for the season. What you may not know is its current spectrum of styles due to new winemaking techniques being implemented throughout the region. While Rías Baixas Albariño is often bottled and consumed young, this world-class variety continues to evolve in surprising ways, including barrel fermentation and aging; extended contact with the lees; wild yeast; and more.

 While crisp minerality and vibrant acidity remain, these untraditional Albariños from Rias Baixas will inspire a fresh look at the region’s signature varietal. In addition to some new recipes on the pairings section of the official Rías Baixas website, ideal for all of your seasonal feasts.

Stuffed Chicken Breasts with Butternut Squash and Figs

by Chef Shoshana Quint

Photo: Stef Schwalb


  • 4 small chicken breasts/1 boneless turkey breast
  • 1 teaspoon kosher salt (Diamond Crystal®)
  •  3 Tablespoons olive oil or any good high-heat cooking oil
  • 1 small (1/3 cup) white onion, chopped
  •  1 1/4 cups diced butternut squash, 1/2-inch dice
  •  5 black mission figs, chopped
  •  2 garlic cloves, finely chopped
  •  1 cup baby spinach
  •  3 sage leaves, chopped
  •  1/4 teaspoon crushed black pepper
  •  Cooking twine, 6 to 8 pieces


Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover. Cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage and pepper and cook for another 3-4 minutes. Set aside to cool. Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the chicken/turkey with salt. Stuff each chicken/turkey breast with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine. Preheat oven to 375°F. In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each chicken/turkey breast on each side – 3 sides. Don’t sear on stuff end. If your skillet is oven-proof, cover with foil and place in the center of the oven. If not, then transfer to baking dish and cover with foil. Place directly into oven and cook for 30-35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each chicken/turkey breast into 4 slices.

Yield: 4 servings

Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

Pair It With

Lagar da Condesa

  • Vintage: 2015
  • Region: DO Rías Baixas
  • Composition: 100% Albariño
  • Price: $18

Notes: Yellow and greenish glints of color with a golden iridescence. Aromas of pineapple, passion fruit, lychee and pear. The wine has a full mouthfeel of ripe fruit, very nice acidity and a long, persistent finish.




Terras Gauda O Rosal

  • Vintage: 2015
  • Winemaker: Emilio Rodríguez
  • Region: DO Rías Baixas – Rosal
  • Composition: 70% albariño, 15% caiño , 15% Loureiro
  • Price: $23.99

Notes: The flagship wine of the winery, Terras Gauda O Rosal is a beautiful representation of a blend of native grapes traditional to the Rías Baixas D.O. The estate vineyards are grown in the O Rosal Valley, located on the Galician riverbanks of the Miño River.

This wine’s personality comes from a blend of the legendary Albariño, Loureira and Caiño Blanco and is the perfect blend of the best native Rías Baixas varieties.

A greenish-yellow in color, this wine has a generous nose of ripe peach, aromatic herbs, hints of bay leaf and mint, orange blossom, mandarin and orange peel.

On the palate, it is round with hints of mineral and earthy memories. It finishes with crispness and minerality, revealing its stunning structure, density and balanced acidity. 



Pazo Senorans

  • Vintage: 2015
  • Winemaker: Ana Quintela
  • Region: DO Rías Baixas
  • Composition: 100% Albariño
  • Price: $25

Notes: Pazo de Señorans is produced from 100% Albariño grapes from the Salnes Valley. The wine is aged on lees for at least five months. This classic Albariño can be enjoyed after aging as well.

Visually it’s a straw-yellow color with greenish hints, and on the palate it’s just as attractive. There is medium-high intensity combined with a balance of acidity which gives the wine great structure that improves in the glass.