November 13, 2012

Tasting the new Valdeorras

Godello grapes on the vine. Photo: D.O. Valdeorras
I wish it could have been a Designation of Origin Valdeorras tasting in Valdeorras itself (a lush area in the northeastern corner of the province of Ourense in Galicia), but I'll settle for trying these crisp, mineral whites made with Godello grapes and fruit-forward Mencía reds in Madrid. We all have a cross to bear.

My favorite Godello wines are the ones that are super crisp and deeply mineral, reflecting the slate soils, and casting a more metallic than earthy mineral quality. They also tend to give of stone fruit aromas and at times can be almost spicy, thanks to the common practice of briefly aging them with their lees. This can temper the acidity of the wines and impart them with complex aromas.

Although I did not, by a long shot, try all of the wines that were on-hand last night, and nor were all of the wineries represented, here are just a few of my favorites in varying price ranges:

Adega A Coroa
Crisp, clean, very mineral and highly aromatic without any touch of cloying fruit. I could drink this by the bucketful (10-12 Euros).

Bodega Carballal
Slightly spiced on the nose, lots of fruit but with an acid/bitter ending on the palate that gives it a crisp ending. Unctuous texture and metallic minerality (6 Euros). 

Pezas de Portela
Bodega Valdesil
This well known winery makes several different Godello wines, all of which are very good and great value. This is one of the more expensive ones (20-25 Euros) and yes, it is very delicious.

Oh darn, we drank it all!
As far as the Mencías were concerned, alas, I didn't get very far as I kept getting sucked back into whites. But I did quite enjoy the very earthy, fruity and complex Pagos del Galir by Bodega Virxen de Galir.

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