We cooked at home a crab, here know as "centolla", and some small "necoras". Very different flavours and textures, but certainly compatible ones.
Another albarino would have been a perfect choice, but Lyn felt like bubbles, so we added an interesting bottle of cava: a 2006 Raventos i Blanc gran reserva de La Finca.
We continued with a semi vegetarian home grown cabbage with home grown leaks, red capsicum, onion and fresh shrimp.
Dessert was a cross over between a local home baked apples with honey from the property, plus some Canadian influenced chocolate (90%) cake. The outcome was brilliant.
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