I first ever tasted an Albariño in a seafood restaurant. It was recommended by the sommelier because of its fresh acidity,  characteristic saltiness and stony minerality, which made it the perfect partner for briny oysters and the sweet, juicy meat of grilled Mediterranean prawns. Since then, I’ve been hooked and it’s one of my favourite summer whites, offering excellent value for money as it’s usually drunk young, requiring no ageing.