I sauteed some nice fat Carolina shrimp, heads on, peels on, with a little olive oil, a touch of water, and whole peppercorns. Opened a bottle of albarino, headed and peeled the shrimp and sipped on the wine. Man, it was delicious. Simplicity at its best!
I really love pairing Albarinos with a variety of seafoods. It just seems like the Spanish built the wine for shellfish and lighter, white fishes.
Some affordable favorites:
I've heard of Albarino being made in Washington State and the Central Coast of California but have yet to try one.