Three wines of Valdeorras receive medals in the World Cotest of Brussels

Once failed the 2010 Brussels World Competition, the world championship of tasting nearly 7,000 wines and spirits participants worldwide and endorsed by seventeen years of experience, the quality of designations of origin Ourense, as three of They won important awards by achieving nine medals: two gold and seven silver.

Wines from Ribeiro, Valdeorras and thus contributed Monterrei that Spain continues to occupy a prestigious second place in terms of number of awards received in the well known and reputable event year, involving 275 professional tasters this year in Palermo, but the first as the country's largest gold medals from Brussels World Competition, seventeen against the sixteen year ago.

Two of them were for Costeira Treixadura 2009 Collection of the Cooperative Wine O Pazo Ribeiro and also for Marin 2009 Pazo Blanco Blanco Núñez SL Monterrei, the denomination's youngest province.

The remaining seven silver medals for wines obtained ourensanos Valdeorras were divided into three, for Bioca Godello 2009, Guitián Sobre Lías 2008 Viñaredo Barrica Selección Godello 2007, Ribeiro to Adega do Beade Moucho 208 and 2009 and White Supremacy Monterrei. In this case fell to Alma de Blanco Godello 2009 and Fifth des Tapias Blanco 2009.

The Brussels World Competition is also the first event which established a control, a posteriori, the award-winning wines to ensure the legitimacy of their results. After each issue of the appointment, an independent laboratory analyzed chemically an important selection of the winning samples and a team of winemakers tasting the bottles sent anonymously purchased compared with other points of sale, recognizes the contest itself, which gives more value the winners.

René Redzepi was in Galicia

Noma restaurant's Chef , in Copenhagen, rated the best in the world for "Restaurant Magazine

Redzepi is the new global benchmark in kitchen, according to the prestigious list S. Pellegrino produced by the British Restaurant Magazine, which has driven the Catalan Ferran Adrià, totem of the stove for four consecutive years. Curiously, he spent a year at El Bulli and says he was the most important experience of his life as a chef.

But in 2002 the Danish chef came to Galicia to visit wineries in the Gurantee of Origin Valdeorras. Six years later repeated to mark the first visit Gastronomy Forum in Santiago de Compostela.

Source: La Voz de Galicia.

Gourmet Show

The XXIV International Gourmet Show, meet until the next day 15 to more than 1,300 exhibitors displayed the latest European innovations to some 80,000 culinary professionals with a special role in this issue of wine.

This is a major European fairs and delicatessen products that buyers will come from five continents with a global purchasing power exceeding 500 million euros, according to the organizers.


Products from 16 countries, and increasingly large presence of foreign exhibitors endorse the international character of the Salon de Gourmets.

Oils, smoked and salted meats, coffee, tea and tea, canned meat, fish and vegetables, foie gras and duck and goose derived from dairy products, vegetables and pastas, honeys and jams, cakes and chocolate, ready meals, fresh produce, cheeses, sauces, vinegars and spices. In the chapter on beverages, spirits and liquors, water, sparkling wines and champagnes, beers and juices, plus a large group of wineries present their products and new wine. Several publishers, home furnishings and accessories complete the range of products exhibited at the fair.

One of the major stakes this year is the Wine Forum XII, which will include lectures, tastings of the latest wine-making and activities on the marriage between food and wines and a tasting conducted by the best wines of Spain.

There are wineries present D.O. Valdeorras.

"Fiesta" of Seadur's Caves (Valdeorras)

Seadur, in the municipality of Larouco, held a year Route das Covas, a traditional feast around a total of 16 wineries that the villagers made available to participants at this conference, and has already become a call about drinking good wine and widely supported by residents of the environment.

Sources estimate that the organization sold approximately 1,200 cups with which to taste the wines from the wineries, a figure that gives an idea of what it was a busy route that did not have the cooperation of the weather.

Despite the bad day, who pushed for closer to this town had the opportunity to enjoy an afternoon in which there was no longer present the music. Different bands and pipe bands enlivened the day.

The figures are expected to participate in subsequent calls to continue increasing the number of wineries open their doors at this event.

12. SQUID IN ITS INK

NAME OF THE RECIPE: SQUID IN ITS INK

NUMBER OF COMMENSALS: 8

INGREDIENTS:

- 3 kg. clean squid and stuffed with their feet
- 4 onions
- 3 ripe tomatoes
- 3 red peppers
- 4 cloves garlic
- 1 large bread crumbs, soaked in a glass of red wine quality
- 250 dl. white wine
- 1 sprig of parsley
- Salt
- 10 peppercorns
- 6 sachets of squid ink


VARIETY, BRAND AND VINTAGE WINE:

Mencia, Medulio, 2008.

Godello, Silviña, 2008

STEPS:

1.Peel the tomatoes. Remove the seeds and tiny diced going basis. Peel the onion, starting open sides and half the layers are released very finite heading into strips.
2. Peel garlic and break into small pieces. In a pot put olive oil and poached onion and garlic. Add salt and let it heat for five minutes over low heat. Add the tomato, parsley and peppercorns. We mix it all and let it simmer for 5 minutes.
3.Add the bread crumbs soaked in red wine and leave another five minutes without moving. Added the red peppers, white wine and squid ink. We leave it cook for another 5 minutes.
4. Beat the sauce, have to make very thin. Take the squid. The cooking will be covered for 20 minutes over low heat. Next comes the cooking 10 minutes uncovered.


PRESENTATION OF THE PLATE:

We serve it with white rice and a few small eggs of quail.



MARTA, MADRID, SPAIN

11. STEAMED MUSSELS

NAME OF THE RECIPE: STEAMED MUSSELS

NUMBER OF COMMENSALS: 4-6

INGREDIENTS:

- 1,500 kg live mussels
- 2 cloves garlic
- Olive oil
- 300 dl. Godello white wine
- 1 lemon


VARIETY, BRAND AND VINTAGE WINE:

Godello, Viña Treval, 2007

STEPS:

1.Clean mussels, beards, and scrape up po.
2.After wash them in cold water.
3.The running a pan put oil and a pair oliva garlic frying. When they are very hot add the mussels are a couple of laps and we covered him.
4.Open and add the white wine and we will close until the end of cooking, a couple of minutes. That's it.


PRESENTATION OF THE DISH:

Place the mussels in a dish and served with lemon.



MARTA, MADRID, SPAIN

10. ROAST CHICKEN

NAME OF THE RECIPE: ROAST CHICKEN

NUMBER OF COMMENSALS: 4

INGREDIENTS:

- 1 whole chicken of 1,700 kg.
- Bacon
- Half lemon
- 70 dl.Of white wine Godello
- olive oil, salt and pepper.


VARIETY, MARK And ADD OF THE WINE:

Godello, Ribouzo, 2007

STEPS:

1.Cut in four the lemons.
2.Cut the bacon in slices and then in squares.
3.Put inside the chicken half lemon in two pieces and the bacon.
4.Tie the feet and do him a knot, spice and placed it in the bandeja of oven. With a bottle of kitchen throw him white wine inside the chicken before put in the oven.
5.Put in the oven during 5 minutes to strong oven so that it sweat and add him olive oil and left it 5 minutes more.
6.We went down him the temperature of the oven and add him white wine.
7.Left it to 180º during 1 hour. Once happened the time is smart.


PRESENTATION OF THE DISH:

Can serve with salad.



MARTA, MADRID, SPAIN

9. COURGETTE STUFFED OF MEAT

NAME OF THE RECIPE: COURGETTE STUFFED OF MEAT

NUMBER OF COMMENSALS: 6

INGREDIENTS:

- 3 Corgette
-600 gr. of veal hammered
- 1 onion
- 2 teeth of garlic
- 1 mature tomato
- liquid cream
- cheese
-200 dl. Of white wine
-olive oil
-salt
-pepper

VARIETY, MARK AND ADD OF THE WINE:

Godello, Casal de Furcos, 2008

STEPS:

1.Cut the courgette by the half and each half to the half and with a spoon empty them.Boil the courgette during 10 minutes adding it a little of salt.
2.Squize them on kitchen's paper so that the left water go out.
3.Slice the inside part of the courgettes and reserved them. Peel the tomatoes and take the seeds out, split them in small pieces and reserved them. Slice the peeled onion and reserve it too. Peel two garlics and grate them.
4.Fry the courgettes with a bit of salt in olive oil, afterwards squize them. In the same oil gild the onion with the garlic and a bit of salt. Put them in a glass to beat it together with a little of white wine.
5.Add the result to the hammered meat and mixed it well. Add salt, pepper and a little bit of thyme. Fry it in the same oil. Passed 5 minutes add the tomato, the fried courgette and a little bit of liquid cream. Stir and left it some minutes.
6.Grate the cheese. Fill the courgette over a tray and add them the grated cheese. Put into the oven to 180º the time they need until they get gilded .

PRESENTATION OF THE DISH:

Put in a dish two halves of the stuffed courgette.

MARTA, MADRID, ESPAÑA

8. DELICIAS DE POLLO

NOMBRE DE LA RECETA: DELICIAS DE POLLO

NÚMERO DE COMENSALES: 6NOMBRE DE LA RECETA: DELICIAS DE POLLO

NÚMERO DE COMENSALES: 6

INGREDIENTES:

- 1 Kg. Filetes de pollo
- 150 gr.Jamón York
- 120gr. Queso gouda
- 2 Cebollas
- 2 Puerros
- 2 Tomates de pera maduros
- 3 dientes de Ajo
-1 cucharada de carne de pimiento choricero
- 70 dl. De vino blanco Godello
-1/2 litro deagua o caldo
- aceite de oliva, sal y pimienta.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Godello, Finca do Serro, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1.VamoS a pelar los ajos y las cebollas. Lo cortamos todo en láminas.
2.Quitamos algunas capas al puerro y lo cortamos en trozos.
3.Pelamos los tomates y les quitamos las semillas. Los troceamos y reservamos.
4.Los filetes de pollo vamos a partirlos a lo largo y por la mitad y los salpimentamos. Ahora le ponemos a cada uno media loncha de jamón y media de queso.
5.Ahora los enrollamos y los cerramos con un palillo para que al cocinar no se nos salga el relleno. Les ponemos un poco de harina y los sacudimos bien antes de freirlos.
6.En una olla recubrimos el fondo de aceite de oliva empezamos a freir los trozos de pollo. Cuando estén bien dorados los sacamos. En este mismo aceite vamos a empezar a freír la verdura.
7.Primero la cebolla, el puerro y el ajo, con un poquito de sal, tapado 2 minutos. A continuación le ponemos la carne del pimiento choricero para que se fría un poquito con la verdura. Le damos unas vueltas y enseguida añadimos el tomate, lo mezclamos todo bien y lo tapamos durante un par de minutos.
8.Ahora le añadimos el vino, el caldo o el agua. Removemos y lo vamos a dejar cociendo para que reduzca un poquito durante 10 minutos. Ahora lo pasamos por la batidora y la probamos de sal para rectificarla. En esta salsa es don de cocoemos las delicias de pollo.
9.Lo dejamos durante 20 minutos a fuego lento tapado.

PRESENTACIÓN DEL PLATO:

Emplatar con un par de delicias con salsa y perejil por encima.

MARTA, MADRID, ESPAÑA

7. LOMO DE CERDO RELLENO

NOMBRE DE LA RECETA: LOMO DE CERDO RELLENO DE JAMÓN Y QUESO

NÚMERO DE COMENSALES: 8

INGREDIENTES:

- 1 trozo de lomo de cerdo de 1.200 gramos
- 60 gr. lonchas de jamón york finitas
- 60 gr. lonchas de queso gouda
- 200dl. Vino blanco Godello
- 200dl. Aceite de oliva
- Pimienta
- Sal


VARIEDAD, MARCA Y AÑADA DEL VINO:

Godello, A Coroa, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1.Decirle al carnicero que os haga unos cortes trasversales al lomo para rellenarlo.
2.Vamos metiendo jamón york y queso entre los cortes del lomo.
3.Para atarlo hacemos un nudo al final del cordel y pasamos la hebra entre el hueco para hacer un nudo corredizo. Luego le vamos dando vueltas alrededor y anudamos.
4.Colocamos el lomo en una fuente de horno y lo salpimentamos por todas partes. Echamos un chorrito de aceite por encima.
5.Lo metemos en el horno precalentado a 200º durante 10 minutos. Pasado este tiempo añadimos el vino Godello y bajamos la temperatura del horno a 180º. Lo dejamos hornear durante más o menos 20 minutos.
6.Cuando esté listo dejamos que se temple y quitamos el cordel. Envolvemos el asado en papel aluminio y lo dejamos enfriar para cortarlo mejor. La salsa del asado se reserva para acompañar. Una vez esté frío se corta en lonchas finitas

PRESENTACIÓN DEL PLATO:

Se sirve el asado del tiempo acompañado de la salsa muy caliente.

MARTA, MADRID, ESPAÑA