In its native Galicia, tapas and seafood constitute the accompaniments of choice with Albariño, and the 2010 Eidos de Padriñán shines on both counts. It pairs beautifully with clams, mussels, and oysters, especially when served in a heady broth. Cod, grouper, sea bass, or almost any flaky white fish will aptly accompany this wine. We especially enjoy Eidos with fish steamed in parchment (or foil) with chopped onion, garlic, tomatoes, olive oil, and herbs. Traditional tapas, marinated olives, portabella mushrooms stuffed with ratatouille and ricotta cheese, and even cured meats like prosciutto or Spain’s famous jamon are perennial favorites with Eidos de Padriñán. However, one need not travel to Rias Baixas to appreciate this wine. Asian stir fries, sushi, sashimi, and grilled tuna steaks offer equally pleasing accompaniments and are easy to prepare or take out. Another favorite complement to Eidos is Ahi tuna, grilled medium rare, drizzled with a tangy ginger or teriyaki sauce, and served over a bed of organic greens, shredded carrots, edamame, and broccoli. This simple offering accentuates the taste of the wine and exemplifies the art of fusing Asian-accented recipes with traditional European wines such as the 2010 Eidos. Salud!