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 25th 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.
