The Regulatory Council of the D.O. Valdeorras in his research for the quest of the excellence and the recovery of the wines of quality that the tradition has salvaguardado in the region, tuning ends in the investigation and development of the Jewel of the Crown: the toasted of Valdeorras.
The result of the successful collaborations that for years have maintained between the Regulatory Council of the DO Valdeorras and Agri-Environmental Research Group and the Faculty of Food Sciences of Ourense (Universidade de Vigo), these two institutions decided to collaborate again on a research project (funded by the Xunta de Galicia and part of the doctoral thesis of Rachel Noguerol Pato) focused in recovering the wines toasted of Valdeorras that traditionally are elaborated of form artesanal inside the familiar wineries. While there is a long tradition of developing in Valdeorras these sweet wines with white grapes godello , the Regulatory Council now seeks push the red sweet wine made from naturally Grenache grapes undergo a raisining process. This will be able to offer the producers of the DO new initiatives that result in a new product of high quality and competitive while the market will diversify Galician wine quality. These wines can compete with other European sweet wines (Tokaji Aszu Hungary, Sauternes from France,Icewine from Austria and Germany, Toasted of Ribeiro in Spain , among others) that already have a great international prestige.
Yesterday in the Room of Tasted of the Council Regulatory conducted a sensory assessment of the sweet wines of 2008, 2010 and of another pertinent wine of the mix of wine aged in barrica with sweet wines. The sweet wines 2008 and 2010 had a big acceptance by his calidez in mouth, as well as by his aroma standing out the nuances to raisins grape,berries, clove, caramel, chocolate and vanilla.
At the same time presented the results of the research laboratory of the Faculty of Sciences of Ourense consistent with assessments of the tasters. This is the first time that determines the flavor profile of sweet wine from Galicia. While a sweet wine from 2010 presents a greater wealth of varietal aromas with respect to a young wine of Garnacha (mainly aromas in the grapes are starting) because of their concentration during the raisining of the grape, the aromas down fruit coming from the fermentation of wine because the yeast activity in an environment with so much sugar is altered. Favorably, new aromatic notes of caramel, toasted aromas and spicy as a result of the synthesis of volatile compounds during raisining such as acetoin, the sotolon, guaiacol and 2-furfuraledehído. Moreover, wine subjected to aging in oak barrels for 2 years appear and intensify notes of chocolate, vanilla, spice and smoke as its alcohol content favors the extraction of compounds from wood that provide this kind of nuance .
Again this year will take place the harvest, and processing raisining of the toasted from Valdeorras 2011 with the aim of optimizing the process raisining of grapes and continue to discover new nuances potential of these wine toasted.