6. RABO DE AÑOJO

NOMBRE DE LA RECETA: RABO DE AÑOJO

NÚMERO DE COMENSALES: 4

INGREDIENTES:

- 1 rabo de añojo en trozos
- puerros
- zanahorias
- cebollas
- Unas setas
- Unas cebollitas francesas
- 1 botella de vino tinto Mencía
- Ralladura de limón
- Medio palo de canelaAzúcar moreno
-Aceite de Oliva
- Pimienta, sal y unas hierbas aromáticas.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía, Viña Foral, 2007

FORMA DE ELABORACIÓN DE LA RECETA:

1.Doce horas antes se ponen a macerar en el vino Mencía los trozos de rabo, con las verduras, la canela y el laurel.
2.Después sacamos los trozos de rabo y los ponemos sobre un papel secante de cocina.
3.Colamos el vino y rehogamos la verdura con un poquiito de aceite de oliva y sal.
4.Mientras vamos salpimentando la carne y la doramos en aceite de oliva; le damos la vuelta y la sacamos a una bandeja de horno.
5.En este mismo aceite reducimos el vino Mencía. En cuanto empiece a hervir hay que desespumarlo.
6.Después le añadimos el azúcar y lo dejamos reduciendo hasta que quede una cuarta parte.
7.Echamos un poquito de ralladura de limón encima de la carne, las verduras por encima, el tomillo, el romero.
8.Cuando haya reducido el vino se lo añadimos por encima. Cubrimos los trozos de carne con agua y lo metemos en horno medio a 180º durante dos horas y media.
9.Cada 20 minutos habrá que abrir el horno y darle la vuelta a la carne.
10.Mientras está en el horno vamos a pelar las cebollitas francesas. Partimos las setas y rehogamos las cebollitas. Cuando estén doradas le añadimos las setas, le ponemos un poquito de sal y lo rehogamos durante 10 minutos.
11.Cuando esté le echamos un poquito de coñac y lo fambleamos.
12.Sacamos los trozos de carne de la fuente y los ponemos en una cazuela; colamos la salsa por encima y la verdura la aplastamos para sacarle todo su jugo y que quede en la salsa.
13.Le añadimos las cebollitas y volvemos a ponerlo a fuego durante 20 minutos. Después lo rectificamos de sal y en los últimos cinco minutos de hervor le añadimos las setas.

PRESENTACIÓN DEL PLATO:

Servir en un plato dos trozos de carne con dos cebollitas y alguna seta. Encima ponemos una ramita de romero o tomillo.



MARTA, MADRID, ESPAÑA

5. COSTILLA DE CERDO AL MENCÍA

NOMBRE DE LA RECETA: COSTILLA DE CERDO AL MENCÍA

INGREDIENTES PARA 4 PERSONAS:

-1600 GR DE COSTILLA DE CERDO CARNOSA

-UNA BOTELLA DE VINO VARIEDAD MENCIA DE VALDEORRAS

-4 HOJAS DE LAUREL

-1 RAMA DE TOMILLO

-UNA CEBOLLA

-UNA RAMA DE OREGANO

-UNA CUCHARADITA DE SAL

-1/2 CUCHARADITA DE PIMIENTA NEGRA

-UNA DE AZUCAR MORENO

-1/2 DE GENGIBRE

-1/2 DE CANELA

-1/LITRO DE AGUA

-1 CUCHARADA DE MERMELADA DE ARANDANO

-SAL AL GUSTO

VARIEDAD, AÑADA Y MARCA DEL VINO:

Mencía, 2008, Hacienda Ucediños.


FORMA DE ELABORACIÓN:

Se mete todo en un caldero y se cuece durante 45 minutos.

Al pinchar las costillas y estén blandas se separan y

se tritura el resto del caldo yse pasa por el chino triturando con batidora de brazo.

Se pasa la salsa a otro caldero y se liga con una cuharita o dos de maicena.

PRESENTACIÓN:

Se emplata la costilla,se rocía con la salsa y se espolvorea con perejil fresco

Se puede acompañar con papas o verduras ,eso al gusto .A comer!


Esteban, Tenerife, España

4. OSSOBUCO A MI MANERA.

NOMBRE DE LA RECETA: OSSOBUCO A MI MANERA.

INGREDIENTES:

-2 RODAJAS DE MORCILLO CON SU HUESO
-2 CEBOLLAS GRANDES
-1 VASO DE CALDO DE CARNE
-1 O 2 VASOS DE VINO TINTO AS EIRAS MENCIA VALDEORRAS
-SAL
-PIMIENTA
-UN POCO DE HARINA
-UN POCO DE ACEITE DE OLIVA.

VARIEDAD, AÑADA Y MARCA DEL VINO:
Mencia, As Eiras, 2007.

FORMA DE ELABORACIÓN:

En una cazuela ponemos el fondo de aceite de oliva y la ponemos a calentar, mientras salpimentamos los trozos de ossobuco, los enharinamos, sacudiendolos para que suelten el exceso de harina.

Cuando el aceite esté bien caliente,les damos vuelta y vuelta y reservamos.

Picamos bien la cebolla y la rehogamos en el aceite,cuando esté doradita ponemos la carne encima y echamos el vino tinto dejandolo a fuego fuerte unos segundos,añadimos el caldo y cuando comience a hervir de nuevo se bajo el calor y se deja unos 90 minutos mas o menos,la carne debe de estar muy suave al pincharla y la salsa debe de estar gordita y untuosa.

PRESENTACIÓN:

Se sirve los trozos salseados por encima y acompañados de una patatas fritas a daditos o con arroz blanco.! buen provecho !

Ana, Madrid, España

2. PERAS AL VINO TINTO CON SALSA DE ARÁNDANOS

NOMBRE DE LA RECETA: PERAS AL VINO TINTO CON SALSA DE ARÁNDANOS


NÚMERO DE COMENSALES: 6

INGREDIENTES:

- 6 peras
- 500 CC de vino tinto
- 200 CC de agua
- 100 grms. de arándanos
- 200 grms. de azúcar
- 1 clavo de olor
- Cáscara de una naranja
- 1 cda. de fécula de maíz
- 200 grms. de chocolate cobertura blanco.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía Barrica, Lagar do Cigur, 2007


FORMA DE ELABORACIÓN DE LA RECETA:

1.Pelar las peras y quitar las semillas cuidadosamente, es decir, sin que se rompa la fruta.

2.Cocinar en una cacerola con el vino, el agua, los arándanos, el azúcar, el clavo de olor y la cáscara de naranja hasta que estén tiernas. Luego retirarlas y dejar enfriar.

3.Tamizar el jugo de la cocción y disolver en el la fécula de maíz. Llevar al fuego revolviendo hasta que espese.

4.Aparte, derretir el chocolate blanco a Baño de Maria. Colocar en el freezer una placa de silicona. Una vez fría, retirarla y secarla con papel absorbente.

5.Sobre la placa colocar una cucharada de chocolate blanco fundido, extenderlo con una espátula e inmediatamente levantarlo con la misma.

6. Apoyar el chocolate blanco sobre la pera cocida, y ya fría.


PRESENTACIÓN DEL PLATO:

Servir las peras acompañadas de los jugos de la cocción.

STELLA MARIS, CANELONES, URUGUAY

BODEGA TESTEIRO, S.A.T.

The Bodega Testeiro, SAT, located at A Rua de Valdeorras, is a long family tradition winery that distributes Mencia and Godello throughout Spain.

ADEGAS SANTA MARTA

Bodega born in 1998 on the strength of youth, from the union of two young farmers and winemakers who lived since birth in the vineyards and the vineyards and that they had ten years experience working in another warehouse in the area.

With 12 hectares of estate vineyards where the old vineyards are joined with others of recent planting, try to control the maximum quality from the start by integrating all within the Plan for Integrated Production of Crops, in which respect for the natural development, to plant and its fruits is the maximum each day.

Few wineries can boast of on the market and get on your first date with the criticism a ACIO DE ORO. Santa Marta is one of the few exceptions in June 1999 to get this prize at the XI Tasting Xunta de Galicia.

Following the path of quality, in the month of July 2003 has come on the market an excellent wine GODELLO VIÑAREDO BARREL, VIÑAREDO GODELLO the same, but fermented in oak casks and brought to rest on its lees for six months and nothing more hitting the market in the first tasting which was presented Gallaecia Sommelier Association, has awarded the Distinguished BEST WINE (August 2003).

And if that were not enough, Real Madrid Football Club, has been amazed at the quality of our VIÑAREDO GODELLO, and we have selected as official club WHITE WINE, bottle wine for them with their shield. (Real Madrid Selección 2002)

BODEGAS SAMPAYOLO, S.L.

The winery Sampayolo, S.L. has created the association the corner of the barrel.

The corner of the barrel is the forum to all those associated with cask wines of Bodegas Sampayolo have to tell their stories, impressions and memories of Xuntanza celebrated every year.

The wine cask Sampayolo born with the intention of grouping around wine to friends, colleagues and family, to enjoy the vineyard, gastronomy, landscapes and Valdeorras wine at least once a year.

The association's corner of the barrel is made by direct application on Tel: 679157977 or write an email to: elrincondelabarrica@sampayolo.com and also lets you receive a box of red wine barrel or cask godello, participating in activities des that are made from the winery and take advantage of discounts on products from Bodegas Sampayolo.

The corner of the barrel is the forum to all those associated with cask wines of Bodegas Sampayolo have to tell their stories, impressions and memories of meeting celebrated every year.

BODEGAS RUCHEL S.L.

BODEGAS RUCHEL S.L. were created following the philosophy of producing wines of excellent quality in one of the areas with more wine production and with the Denomination of Origin: Valdeorras. All the hard work gave its first results in 1990, that year the company sold around nine thousand bottles of best quality white wine. In the year 1998 our wine company expanded with the goal to create and commercialize red wine. We hoped to begin with a production of fifteen thousand bottles, but our cellars were prepared, once the expansion reforms were finished, to produce one hundred and thirty thousand red wine bottles. In 2004 we will produce around two hundred twenty thousand bottles of the Godello and Mencía varieties.

During all this years BODEGAS RUCHEL have continued with the central idea of producing good quality wines, to achieve this we take great care of the grapes in the vines, no adding any harmful additives. We take special care during the grape harvest waiting for the right moment to proceed with a careful and gentle elaboration of the grapes.

BODEGA MANUEL CORZO MACÍAS

The Bodega Manuel Corzo Macías is a family tradition company in which closely follows a good breed of winemakers. Godello developed and Mencia, landraces, for distribution in Galicia, Spain and France.

BODEGA Mª TERESA FERNÁNDEZ NÚÑEZ

The history of the Bodega Maria Teresa Fernandez Núñez was born in 1954. But in 2004 when the winery joins the Valdeorras. Today, with modern facilities with capacity of 30,000 liters, which are able to process white and red grapes according to the latest techniques. Their vineyards (in the setting of the cave) is situated on the slopes of streams Olivedo Bioca and on the left bank of the river Sil, on well-drained fertile soils. These features together with the microclimate of the area, make them ideal for the cultivation of varieties Godello and Mencía, which are the basis of their wines.

BODEGA JUAN ARES VICENTE

The Bodega Juan Ares Vicente was founded in 1999 and makes all the wines it produces, being essentially Godello and Mencia, landraces of the region.

BODEGA JOSÉ RODRÍGUEZ GONZÁLEZ

The tradition of wine of this winery has been maintained for several generations through the own vineyards, which grow primarily Godello and Mencia Valdeorras landraces.

BODEGA JOSÉ GONZÁLEZ GONZÁLEZ

The philosophy of Bodega José González González part of the tradition of their ancestors, as they always turned to winemaking in the region.

BODEGA JOAQUIN REBOLLEDO

This winery was born of the vision of its founder and his knowledge of fertility and bounty of the land of his birth.

In the 1980s, this project emerges through the dedication, love and tenacity of Joaquin Rebolledo.

The prestige already acquired, recognized with numerous awards, is still retained and increasing with new generations.

BODEGA GODEVAL, S.A.T.

Godeval account for with a modern winemaking technology, which adds to the noble vocation of its founders to respect the best that tradition can provide. Since its founding premium quality rather than quantity, so their production does not exceed the 150,000 liters Godello made exclusively with grapes from its 17 beautiful acres of vineyards.

Installed in the same monastery Xagoaza, which, remember, XII century, its thick stone walls of old not only provide a beautiful aesthetic but also the isolation best for the birth of this miracle called wine.

Godeval Winery's vineyards were planted in the '70s and '80s by its founders, so that the average age of the vines is over 15 years. They are located on the slopes with steeper slopes of the region, in schistose character grounds, fences and planted mostly oriented towards the south, so it is guaranteed not only maturity but also a perfect health.

Careful with your environment, responsible for warehouse use integrated production techniques which respect the most of the ecosystem of the area. For system and because the terrain requires it, the harvest is entirely manual.

With the recovery of the variety Godello, the intention of the winery has been offering a young white wine, soft, aromatic and fruity, which is up to the concept of a superb single-grape wine. The result has been: Vina Godeval, a noble wine that stands out in both the variety, such as climate and soil where it came from, a wine that has just been chosen by the prestigious American magazine "Wine Spectator" as the best Spanish wine world at a cost of less than 12 euros.

RECIPES CONTEST WITH WINE OF GUARANTEE OF ORIGIN VALDEORRAS

The contest consist of sending by email recipes prepared with wine of some of the wineries of the Valdeorras Gurantee of Origin. Participants may retrieve the wines in http://www.dovaldeorras.tv/Bodegas_Caldos/Bodegas.php

RULES
1. The constest is organized by Limaia Produccións S.L. to the dovaldeorras.tv

2. HOW TO PARTICIPATE:
Any person of any nationality, who is over18.

The recipes can be original, traditional or home made.

The recipes must contain the following data author:

Name and surnames. Adress. Postcode and Town. Province. Country.
Phone number. E-mail.

It will be published the datas name, province and country.


The recipes were reflected of six datums:

a) Name of the recipe
b) Number of diners for which is made
c) Ingredients
d) Variety, brand and add wine
e) Production methods of the recipe
f) Presentation of the dish
g) Picture of the dish prepared. It will be accept a video of the recipe.

Participants may send as much recipes as they want to.


3.DEADLINES:

For the first ruffle deadline its 22nd March at 18.00h, GTM-Madrid.
For the second ruffle deadline its 22nd June at 18.00h, GTM- Madrid.
For the third ruffle deadline its 22nd September at 18.00h, GTM-Madrid.
For the fourth ruffle deadline its 22nd November at 18.00h, GTM-Madrid.

The recipes that come out of time will enter the next ruffle.

The constestants, except the winners, may participate in the following ones.


4.RAFFLES AND AWARDS:

1º ruffle: 23rd March of 2010.

Awards: a weekend for two people in the Hotel Pazo do Castro (Barco de Valdeorras).

2º ruffle: 23rd June of 2010.

Awards: dinner for six people in the Casa Galaica restaurant (Barco de Valdeorras).

3º ruffle: 23rd September of 2010.

Awards: a weekend for two people in the Hotel Palladium (Barco de Valdeorras).

4º ruffle: 23rd November of 2010.

Awards: dinner for six people in the Fernando III restaurant (Barco de Valdeorras).

The results of the winners will be published on the blog A universe in each bottle the following days of the ruffle.

The date to enjoy the award it will be settle down throughout the year 2010 by the sponsors.



5.HOW TO SEND THE RECIPES:

- E-mail: info@dovaldeorras.tv / lamadredelvino@dovaldeorras.tv

- By mail: Limaia Produccións S.L. Avda Madrid nº69 C.P. 32692
Sandiás- Ourense -Spain

The recipes that complies with the rules, will be given a number in order of arrival.

The contestants will receive a confirmation mail.

The organization of the contest will published in the blog A universe in each bottle the recipes that considered relevant. The organization will keep the right to edit.

ADEGA CARBALLAL S.L.

The Adega Carballal S.L., located in Petín of Valdeorras arose with the need to market their plantations Godello and Mencia, achieving in 2008 the Golden Acio to Erebus, and Mencia Godello mark of Adegas Carballal S.L.

ADEGA MELILLAS S.L.

The passion for wine of Adega Melillas S.L. begins growing its own vineyards in the valley of Valdeorras. The old vines grown in slate land on the slopes of the valley of A Rúa keep the great secret of Lagar do Cigur. The quality from the vineyard to the bottle is his philosophy.

The Adega Melilla S.L. is a family winery recently built from an old warehouse that has restructured inside a cave and a antecueva for winemaking.

Poem of wine

The poet of Valdeorras Florencio Delgado Gurriarán envisioned a marriage between Godello and Mencia to be attended as godparents, the Viura and Caíño and post-wedding dance the best couple was formed by the Mociña Fresca y mozo Merenzao and also attended ceremony between Garnacha and Brencellao party was so much joy and occasional flirtation loving as was the case with this girl crazy / they say Vicivera, Jerez, Andalusia, it was fun, despite the opposition of the girl's mother, María Ordoña. Finish this poem called Casorio , published in Galicia Infinda so happy, heralding the birth of a new outbreak, and does it with these verses:

"Son of Mencia
and Godello
child Varudo
gay and restless
(of which people say:
light a candle)
born, by Christ,
in September. "

The star of the day: Mencía

Mencia variety produces wines of strong raspberry color, intense smells of fruit, but also delicate flowers, have good dose alcohol, acidity and, as godello, excellent potential for aging. Grape is a very responsive with an optimum cultivation in mountain areas, which makes understanding their presence on terraces, in the oldest vineyards, and a trellis for new planting.