Olsen Showcases the Wines

of Do Valdeorras at Apt 13

 

Valdeorras, a district of Northeast Spain and part of the Ourense Province which is the entry point to Galicia, is molded by a deep fertile and sunlit valley across which the river Sil flows, as the master of a magical countryside of granite and slate, of red and black lands where the chestnut, the vine and the olive tree grow.

Concentrating on the wines of the region, the Valdeorras, known as the Mother of Wines, most come from grape varieties such as Garnacha Tintonerera, Tempranillo and Souson Brancellao, the last apparently with a Portuguese connection. The Mencia-based monovarietals are red wines with an intense purple color and elegant fruity aroma, light and savory, with a good alcohol-acidity balance, tasty with intense, prolonged aftertaste. On the other hand, the white wines come from grape varieties such as Godello, Dona Blanca and Palomino, have a fine, fruity aroma, a pinkish or straw yellow color, they are well bodied on the mouth with a mild alcohol content of some 12.5 degrees, they are delicate, well balanced and stable with full aftertaste.

Steve Olsen aka the Wine Geek hosted a circle of aficionados on September 25^th 2013 for a tasting of several varieties, both white and red at Apartment 13, a cozy restaurant with a huge outdoor but weather protected second floor on Avenue C in Manhattan. Guests tasted eight brands of whites and reds, which included whites, all Godello: A Coroa 2011, Adega A. Coroa,  Vina Godeval 2012, Bodegas Godeval, Casal Novo 2012, Adega O Casal, Valdesil Sobre Lias 2011, Bodegas Valdesil and Pezas da Postela 2010, also Bodega Valdesil. The reds included two Mencias, Casal Novo, 2011, Adega O Casal and Valderroa 2011, Bodegas Valdesil and a Souson, Vinaredo Barrica Seleccion 2010, Adega Santa Marta.

During the tasting part of the evening hors d’oeuvres such as Mimi’s Maryland Crabcake, Fishsticks Hamachi Crudo, Kale Caesar and East-West Coast Oysters on a half shell we3re served. Dinner followed during which guests feasted on Japanese Cucumber and Heirloom Tomato salad, followed by Roasted Pear and Blue salad. After a Cauliflower and Red Quinoa Tabouleh, Atlantic Halibut was served followed by Long Island Fluke and Miso Glazed Bok Choy.

In succession after Bok Choy a dish called Chicken and the Egg was served, then Colorado Lamb Porterhouse and BBQ Pork. Desserts were a delicious Blueberry Cheesecake as well as Peach and Cream along with an assortment of cheeses. All courses were matched with the appropriate wines from the varieties in the tasting.

John Keller was the master chef who prepared all the tasting preparations.