Mackerel pickled with cheese from "O Cebreiro" with Godello of Valdeorras

 In the following video we offer you the recipe for making Mackerel pickled with cheese from "O Cebreiro" with Godello of Valdeorras. A recipe that comes from the hand of Iñaki Bretal, chief of the restaurant's kitchen "Eirado da Leña" and member of the prolific Galician gourmet art group, "Nove".

Iñaki Bretal is always concerned with offering "the best of the best product of Galician" always using the highest expression of this product as feature of his kitchen.

His culinary art reaches its highest expression in the restaurant "O Eirado da Leña" , located in an old house in the historic center of Pontevedra, specifically in the "Plaza de la Leña", opposite the main entrance of the ancient Provincial Museum.

The "Eirado" started 7 years ago as a project of three friends (Marta, Robert and Iñaki) in which the main idea was "always to not mount the dining room of a restaurant, but to set up inside a restaurant a dining of a home". A cozy dining room where diners could feel comfortable and relaxed.

As follows Iñaki presents this recipe

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A Godello from Valdeorras gets the silver medal in the competition "Mundus Vini", held in Germany.

Bioca Godello 2010, from the "Maria Teresa Nuñez Vega" winery, gets the silver medal in the competition "Mundus Vini" in Germany.

The event has been characterized by the strong presence of Spanish wines, which this year have been placed at the third position the ones from after Italy and Germany, even doubling the all-powerful France in number of awards.

Being aware of the growing increase in wine exports from this country we should value that the new single-variety Godello is reaching a reconnaissance by one of the most demanding markets and with a wide tradition and culture in the wine's world.

The tasting notes for the single-variety Godello Bioca 2010, elaborated by Maria Teresa Nuñez Vega under the nomination of the DO Valdeorras, are as follows:

"Lemon color, very lifted floral style, with jasmine and orange blossom. Good level of acidity, with spice on the midpalate, layers of complexity, and a long finish."

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