Nearly a thousand of distributors, specialists and hoteliers from Valencia praise the qualities of the Valdeorras wines

Because of the presentation made by the Regulatory Council of Valdeorras in SH Palace Hotel in Valencia, on last April 12 and in which there was record of influx, wines of 18 wineries attached to the DO of Valdeorras have become creditors of the highest qualifiers awarded by the specialized sector of the  Spanish levantine capital.

Taking advantage of the international pull that the Galician wines of this DO have abroad, a fact that has resulted in an increase of 93% of the imports in 2011, the Regulatory Council of Valdeorras has shown its strong commitment to the national audience, in company of a large number of the region's wineries and being Valencia the city chosen to present the excellence of its wines.

Taking the witness of Barcelona and Madrid in Spain and of big cities like Dallas, Zurich or New York beyond our borders, once more both promoters and participants, as visitors and guests have agreed to call the presentation as a success.

This fact is reflected in the statements shared by the Regulatory Council and embodied by its technical manager, Jorge Mazaira, that offers us the following words: - We were very glad with the enthusiasm that the event raised and the public attending this. Furthermore, we were excited with the wide media coverage given to it. In turn, the participation of important technical groups from the Valencian Community have accompanied the presentation with words like "remarkable" and "excellent", reinforcing the image of the DO in the east of the peninsula -.

And Reinforcing the statements of George Mazaira, the Association of Sommeliers of Valencia (FASCV) remarked the following ratings: - The quality of the wines is amazing and excellent. The Godellos match perfectly with our cuisine and the Mencías, Garnacha and Sousones turn to be very interesting and a perfect complement to those most intense dishes-. This statements have resulted in the formal invitation of the Valencian sommeliers to the DO to participate in one of the most important wine fairs of Valencia, "The Great Wine Fair of Gandía 2012".

The presentation's valoration of the participating winemakers sector comes from the hand of Marta Sertaje, commercial director of Bodegas A Coroa. A Coroa is one of the wineries with more international awards for its 2010 vintage and has presented exclusively its new crop 2011 in Valencia. These are Marta's statements: - The act has been very successful. I was not expecting such an influx of people, but once started, and not very late, we only had to wait an hour to see the room crowded. The public had the opportunity to taste the wines that we made in Valdeorras and marveled at the quality of them. In my case, I brought the new vintage 2011, bottled for only 15 days than despite its youth, the audience liked both A Coroa 2011 and A Coroa Lias 2010. The public was also very professional in the sense that almost those who came to taste the wines were restaurant owners or staff working in them.-

After this presentation, the Regulatory Council of Valdeorras and a large number of wineries have already started to move their excellencies to the next promotional event to be held in London from 22 to 25 May.

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Glazed chestnuts with bacon and cinnamon pork juice paired with Mencia From Valdeorras

Again Friday and we offer new recipe for the culinary art, which comes by the hand of Javier Rodriguez, "Taky." Prominent member of the “Grupo Nove” and an international figure with recognition and prestige, works under the motto: "world-inspired cuisine with a strong Galician accent." And this is embodied in A Coruña, where he's the main chef of the Catering Boketé.

And the best way to discover Javier and get into in his ideological basis of "orientation to flavour" is reviewig his history.

ACHIEVEMENTS

-Champion of Spain of Professional Chefs (2000, Madrid)

-10 º Position on World Cuisine Championship Bocuse D´or 2001, Lyon

-Three times Champion of Galician Chefs (1996, 98, 2000)

-Bronze Medal, European Cahmpionship of Regional Flavors (99, Holland)

PROFESSIONAL EXPERIENCE

-Executive Chef, Catering Boketé (A Coruña)

-Executive Sous Chef, Taberna del Alabardero (Washington DC)

-Head Chef , Playa Club Restaurant (A Coruña)

-Meat and Grill Chef de Partie 3030 Ocean Restaurant (Florida)

-Internship and stages in Casa Pardo (A Coruña), Zuberoa (Oiartzun), El Bulli (Roses), Akelarre, Arzak (San Sebastián), Casa Solla (Poio), Hotel Savoy (Londres), Hotel Marriott Harbour Beach (Florida), Hotel Hyatt Regency La Manga (Murcia), Hotel Occidental Teguise (Lanzarote). Taberna del Alabardero (Madrid, Sevilla y Marbella), Ronald Reagan Building Catering Services(Washington DC).

STUDIES

-Bachelor of Applied Science in Hospitality Administration (Southern New Hampshire University)

-Diploma in Hospitality Administration (Centro Superior de Hostelería de Galicia)

-Certificate in Culinary Arts, Elaboration and Administrationl (Centro Superior de Hostelería de Galicia)

So this is how Javier presents this recipe.

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Cured sardines with Padron peppers and dressed tomatoes

 This weekend, the avant-garde Galician cuisine,through the notable chef of the Grupo Nove Javier Olleros, aims to break all the schemes with the recipe that offers us exclusively: "Cured sardines with Padron peppers and dressed tomatoes" paired with a Mencia of the DO Valdeorras. Through this exquisite recipe, Javier proposes us a vision of the elegance in cuisine, that you could enjoy at home or at his restaurant named "Culler de Pau".

The enviable culinary formation of Javier Olleros is summarized in the following lines:

Kitchen School of Santiago de Compostela. Javi Olleros belongs to a family with a long hotel tradition from O Grove. He inherited the profession from his father, a cook emigrated to Switzerland, and the good work from his mother, owners of Hotel Mar Atlantico, at O Grove. During the four months the hotel was closed, Javi made stages in kitchens here and there. He was at Casa Solla, at Toñi Vincente, with Arola at La Broche (Madrid), with Martin Berasategui at Bica do Sapato (Lisbon), Balzac (Madrid), Zallo Barri (Gernika), and he finished his stages in the world of Seiji Yamamoto (Tokyo). He was 4 years trying to do something until he decided to set up his own restaurant. Culler de Pau

This is how the teacher of journalists, blogger and gourmet Manuel Gago defines the restaurant "Culler de Pau". (Expand your information about Manuel Gago)

"Nominated as restaurant revelation - Madrid Fusión 2010 Culler de Pau is one of the biggest surprises of the gastronomic season in Galicia. Javier Olleros has started a new and elegant adventure. You must pay close attention to this restaurant. Ten tables at an avant-garde and minimalist building. The restaurant its painted in bright white combined with wood and crystal. It has enormous windows that face the entrance of the Ria of Arousa, with views of the islets of Noro and Vionta and the original perspective of the mountain range of Barbanza. They serve a contemporary menu, simple. Timing, temperature and service are perfectly synchonized. Something unusual. The result is a cuisine with Galician roots, but with influences of all the kitchens he's been on stage. The best way to meet his cuisine is trying the degustation menu. Pay close attention to Culler de Pau. They'll set people talking. They won me over as client."

In the following video you will know how Javier Olleros presents this fantastic recipe.

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Wineries Godeval, Ruchel and Valdesil represent the DO Valdeorras with an own stand at Alimentaria 2012

The events announced yesterday, in which the Regulatory Council of Valdeorras will act on behalf of the bulk of the Valdeorras' Wineries at Alimentaria 2012, will be enhanced by the presence of the Wineries Godeval, Valdesil and Ruchel, that will promote with their own stand the excellence of the Valdeorras' wines.

Godeval, whose white wine has been selected among the 100 best wines in the world and being the only Spanish wine of the white grape variety in the list published by the prestigious magazine The Wine Spectator, will present its excellences to an international audience at stand D280 - Located in INTERVIN flag 3, level 0, part of the Vinum Nostrum SL distributor.

Godeval Winery is a pioneer from the 80's in the white Godello variety recovery, and apart of the recognition given by The Wine Spectator, it received 91 Parker points last year.

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Ruchel is another of the wineries that will be present at Alimentaria 2012 with an own stand. This Winery will be open between the 26th and 28th of March in the Autonomies Pavilion, stand 200.

This Winery has a recognition achieved in 2010 that credits its young white, Ruchel 2009, as the best white wine of Galicia.

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And finally, expanding the information provided last week, Valdesil Winery will present in stric exclusive its new crop 2011 in the Stand 3C 140 in the Intervin Pavilion.

The Winery Valdesil boasts the recognition of being the only Spanish white wine chosen among the 25 best in the world, awarded and recognized by the prestigious Financial Times.

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The international wine trend is committed with fresh and light wines that invite to drink

The new culinary trends are driving a paradigm shift in the wine world. The search for fresh and light wines that replace those more powerful, open a new and very promising field of maneuver for the Galician wines.

The new culinary trends, based on the subtlety of flavors, reaffirm their international commitment with fresh and light wines that invite to drink. This propensity has settled internationally in countries with a strong wine culture, ranging from the hand of culinary refinement. Thus, it is not unusual that in the U.S., France and Italy, among many other countries, this new trend is established since several years.

Spain is an atypical case. As maker of one of the best wines in the world, consumption is reduced to just over 16 liters per person per year. One of the lowest figures in the European community.

What is failing to produce this?

There are many opinions concerning this case. Redound, a large majority in the loss of the traditional custom of eating with wine. With this reference there is a new question that could be stated as follows:

Does the new kitchen which takes place in Spain is not in line with the traditional bottled wine consumption?.

The answer comes almost unanimously by the most prestigious Spanish avant-garde chefs and summarized in the headline of this article.

Spanish wine consumption has to shift to a softer product, reaffirming in this way, as a complement to our delicious cuisine.

The logical evolution leads to fresh and elegant wines, which, in turn, do not mask the subtlety of the food as seasoning essential to achieving greater enjoyment of the dishes. A wine in a glass that invites you to drink another, avoiding a result of heaviness.

Spanish winemakers large groups are aware of this and have begun to focus their tendency toward this new horizon. Now, it can only be presented to the consumer this option that surely will be a more than notable form.

Meanwhile, in Galicia, the producers have been working for a long time following this pattern. This fact is a true reflection of the widespread triumph of Galician wines internationally. An example of this is shown by the gastronomic guru Eric Ripert .

A step further, with an eye in the near future, shows us that soon it will be spoken about a revolution in winemaking, in which, as it has been commenting on this blog for several months, the names of Galician Apellation of origin, in general, and Valdeorras in particular, will play a role in the new wine world culture.

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Traditional Galician cuisine and Valdeorras wines continue to reasserting their twinning thanks to Benigno Campos and Jorge Mazaira

Yesterday, within the activities under the Santiago Gastronomic Forum 2012, the prolific chef Benigno Campos, who beats records on TV with the culinary program "Larpeiros", exalted the peculiarities of the Galician cuisine in the company of Jorge Mazaira, technician responsible for the Regulatory Council of Valdeorras.

In a day in which the traditional Galician cuisine showed again a strong twinning with the Valdeorras wines, Benigno Campos, cheff of the kitchen program which is succeeding on the Galician small screen, "Larpeiros," guided his presentation at the Santiago Gastronomic Forum in company of the technical director of the CRDO Valdeorras, Jorge Mazaira. Both highlighted the peculiarities that make the Galician gastronomy and wines as a hallmark of this generous land.

Jorge Mazaira and Benigno Campos

With products "made in Galicia" as hallmark, some of the most fashionable wines in the international sector showed their excellences in combination with several typical products. In this way, it was reasserted the close involvement generated by the Regulatory Council of Valdeorras with the Galician cuisine, within a framework which aims to showcase the highest ranks internationally obtained that qualify Valdeorras wines as "enological revolution of the 21st century ".

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