Millenium Blanco Zebedeo NV

Millenium Blanco Zebedeo NV

July's Thirst Club is all about value-driven Spanish wines that we want to drink all summer, whether posted up by the grill or on the water. Both are declassified—meaning they don’t conform to the rules of a specific appellation. Up until recently, that might have been seen as a black mark. But when it’s done right, painting outside the lines can deliver exceptional experiences at the table. This is one of them.

We want to drink this delicious white blend all summer long. It’s a fresh combination of zippy Albariño balanced by richer Godello. Together, they create a bouquet of ripe pear and apple lifted by bright lemon that way over-delivers on its price tag.

Producer: Millenium

Country: Spain

Region: Galicia

Grape: Albariño, Godello

Pear, apple, citrus, melon

Then you should try: other white wines from Galicia. In Rias Baixas, you’ll find remarkable Albariño. Further inland, on the steep slopes of Valdeorras, you’ll find exceptional Godello.

- Godello is a great choice for white Burgundy lovers, particularly when it’s aged in oak
- Albariño is known for its notes of salt and lemon, part of what makes it a great pairing for seafood.
- Some of the oldest living vines in the world are Albariño; they’re up to 300 years old.

 
 
$22.00

Pair With: Whole Fish With Lime Salsa Verde

Adapted from NYT Cooking

Ingredients

2 bunches cilantro
2 bunches scallions
2 jalapeño peppers
¼ cup drained capers, chopped
2 garlic cloves, minced
3 limes
½ cup plus 8 teaspoons extra-virgin olive oil
Black pepper
4 whole fish, like sea bass or black bass, 1 to 1½ pounds each
3 teaspoons coarse kosher salt

Step 1
To make the salsa: Coarsely chop ⅔ cup of cilantro leaves and transfer to a bowl. Thinly slice ⅔ cup of the dark green scallion tops and add to the bowl, reserving the bottoms. Seed and finely chop one of the jalapeños and add it to the bowl. Stir in the capers and garlic. Finely grate in the zest of 1 lime and squeeze in its juice. Stir in ½ cup oil. Season with black pepper. Cover and let stand until ready to use.

Step 2
Heat the oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and coat with 2 teaspoons oil. Generously season the outside and cavity of each fish with the salt and black pepper. Transfer fish to the prepared baking sheet.

Step 3
Thinly slice the remaining 2 limes and seed and slice the other jalapeño pepper. Divide the lime slices, jalapeño slices, remaining cilantro sprigs and scallion bottoms among each fish cavity. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.

Step 4
Serve fish with salsa verde on top or alongside.

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