Cume Do Avia T-Reix

The Cume do Avia T-Reix is a cool looking bottle, and it tastes even better than it looks. Sharp, citrus and salty flavours from the sea, this bottle will take you straight to the Galician coast. A wine that is comfortable drunk cold in the sun but really comes alive when paired with salty, smoky dishes. The acidity calms and the fruit really bursts out of the glass.

#HPW0010

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Cume Do Avia

Country > Spain

Region > Galicia

Vintage > 2019

Grapes > Treixadura

Farming > Organic

ABV > 11.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve chilled – in the fridge for at least an hour

🍷 > No need to decant

😋 > Flavours of citrus, lemon, lime, mineral, salt

🍕 > Try with tacos

🥳 > Thirst-quenching picnic wine, also great for tapas night

📅 > Best enjoyed now

Eat

Try the recipe we created to pair perfectly with this wine

Seabass and Chorizo

Simple but packs a punch. This recipe is the perfect mix of salty chorizo, vibrant romesco sauce and seabass. A classic week-night meal.

Pescatarian alternative: Swap the chorizo for capers and a dash of paprika.

Ingredients

For 2 people

2 fillets of seabass

200g sliced chorizo

Watercress

Mix of tomatoes

1 sweet red pepper

Lemon wedges to serve

Method

Chop tomatoes and sweet red pepper and arrange in a roasting dish with olive oil, salt and pepper. Roast gently in the oven at 170c. When the vegetables are soft and sweet, blend to create the sauce. Add more salt and a dash of red wine vinegar if required.

Fry the chorizo in a pan with a small dash of olive oil. Once the fat has rendered and it is starting to crisp up, remove from the pan and drain the oil off on kitchen roll.

Drizzle olive oil and salt and pepper all over the fish. Fry skin-side down in the same pan you used for the chorizo for 3 minutes on a medium heat. Remove the pan from the heat and turn the fish over. Leave for another 1 minute.

Serve on a bed of watercress with the chorizo, sauce and plenty of fresh lemon.