What's New in August
André's Notes on Galicia: August is Officially Galicia Month
Galicia has been a passion of mine ever since I met Gerardo Mendez of Do Ferreiro. He opened the door and gave me the key to his homeland. He taught me to appreciate seafood: how to choose it and how to eat it. As with everything in Galicia, it was about the simplicity and primacy of the subject. The same philosophy goes for all the other great products that come from this land; not just seafood but all else, like the sacred pig that Ramon from D. Ventura has managed to single-handedly rescue, an ancient Celtic breed thought to have been used in the south of Spain to make the famous Jamon Iberico.
Those of you who have been fortunate enough to have traveled there will know what I’m talking about. For those of you who haven’t, you have the wines to begin to tell you the story. From the hauntingly complex wine of Valdeorras on the eastern border to the more famous wines of Rias Baixas on the western coast, the diversity of flavor profiles is fantastic. Taste a Godello then compare it with an Albariño. Then throw these together with Treixadura and you have another completely different idea: Ribeiro. Last but not least are the emerging reds from this region. Ribeira Sacra defines the Mencía grape. If you like the concept of terruño, check out the diversity of our offering in Ribeira Sacra through the D. Ventura project that is landing this month. Forget about pretty faces and talk of slate in Bierzo. If you want slate, check out the pictures of the sites of this incredibly ancient region.
Spain’s diversity has always fascinated me and continues to intrigue me. Galicia is for me the frontier of a land that is just beginning to be discovered and that will continue to yield incredible bounty, such as the offerings we currently have.
Now Available from Galicia
When they named the region Valdeorras (the Valley of Gold) they weren't just talking about the metal in the ground. This golden wine pairs marvelously with the local favorite of traditional empanadas.
Did someone say seafood? This brine infused, minerally wine with hints of refreshing citrus fruit was made for shellfish. Try a glass with some oysters and you'll wonder how you ever lived without it.
Made from a blend of the local grapes Albariño and Treixadura, this wine is filled with bright melon fruit that mingles with notes of quince. Just like its brother, it was made for seafood.
Viña do Burato 2007
A little wine from the slate filled terraces of Ribeira Sacra. The hand of a man who knows his pigs can be seen in this ethereal wine with hints of rose petals and red fruit that are framed with fresh tannins.
Pena do Lobo 2007
This is what Mencía should be: deep, lush fruit aromas combine with hints of black licorice and mineral overtones that are framed by dense, stony fruits. Enjoy with some cured meats.
Viña Caneiro 2006
Do you want to talk about terruño? Mencía grown in ancient slate terraces carved along the banks of the Sil River. Far enough up the slope to enjoy the warmth of the sun yet close enough to the water for the cooling breeze from this sacred river. Need I go on?
Viña Mein 2007
Our new offering from Ribeiro, made from Treixadura and a bunch of grapes you’ve never heard of. A bright and crisp wine that’s just crying out for grilled fish.