In my sommelier class, we were recently given various significant areas around Europe and were instructed to take a deep look into the culture, cuisine, and wine styles. We were also asked to make a 5 course tasting menu to show off soms of each areas flair. I was given the Galician area of Spain and enjoyed learning a lot about the unique culture in this area of Northern Spain.
Feel free to give it a read, and check out some very beautiful wines from each of the D.O.'s.
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Galicia
Galicia is located in Northwest Spain with Portugal to its South, Castile and Leon to its East, the Bay of Biscay to the North, and the Atlantic Ocean to its West. Sometimes referred to as “Green Spain”, this area is actually one of Spain’s 17 autonomous communities. This allows Galicia self government of its own school administration, universities, health & social services, urban and rural development and policing. As of 2011 there are approximately 2.79MM people living in Galicia.
The area differs from the rest of Spain in the fact that you may find bagpipe music and kilts enjoyed by the local Galicians. This is due to the fact that it was first settled by an immigrant colony of Celts before the birth of Christ. The seasons and culture are very similar to Ireland or Scotland.
Santiago de Compostela is the capital and is, more importantly, famous for the assertion that remains of St James were believed to have been discovered in the 9th Century. As a result, many pilgrims from all over Europe have walked from their hometowns along the Camino de Santiago, or St James Way in English, as a spiritual or religious journey since the 10th Century. This journey ends at the Cathedral of Santiago de Compostela and brings many modern day pilgrims to the area even to this day.
Due to their long shoreline and traditional fishing economy, the food is dominated by fish and shellfish. These can be prepared on their own or as the base stuffing in empanadas. Another popular dish is Pulpo a la Gallega, which is a traditional dish made with octopus laced with olive oil, salt and Spanish paprika. In addition to seafood, cows, sheep and pigs are also very prevalent due to the fact that Galicia’s grasses and shrubs are green year round and are excellent for grazing. Another favorite, Caldo Gallego, is a hearty white bean Galician stew that is made with chorizo. The most notable cheese is the Tetilla cheese. The milk used comes from Galician cows and its name, Galician for small breast, comes from the cone-like shape of the cheese itself.
Tasting Menu:
Pulpo a la Gallega
Octopus broiled and laced with olive oil, salt, and paprika
- Wine pairing: Coleccion Costeira Treixadura 2008 – D.O. Ribeiro – This winery, Bodegas Vina Costiera, was established in 1968 and within 2 years it launched the first labeled D.O. Rebeiro wine to market, the Pazo. This wine is 100% Treixadura that has not undergone any aging. It is crisp with lemon and pear and is very refreshing with a tangy finish. The flavor profile along with the acidity levels should complement the salty light octopus.
Merluza a la Gallega
Hake served in a Galician sauce of olive oil, garlic, and paprika
- Wine pairing: Castelo do Papa 2009 – D.O. Valdeorras – The Ladera Sagrada winery was founded in 1920 and focuses on two main varietals in the Valdeorras appellation: Godello and Mencia. The wine maker, Jose L Sotos produces this wine with 100% Godello grapes and uses stainless steel fermentation techniques to achieve aromas of grapefruit and citrus. The mouth shows more lime zest with flavors of Meyer lemon and white pepper. Like using a lemon wedge and pepper to flavor, the hope here is to use this flavor profile as a compliment to the fish.
Empanada Gallega
Pastry stuffed with pork and a tomato, garlic, and onion sauce
- Wine pairing: Baltos 2008 – D.O. Bierzo – This 100% Mencia was grown in the Bierzo DO. The Dominio de Tares winery was founded in 2000 and has been producing primarily Mencia for reds and Godello for whites. This particular wine was harvested from 40 year old Mencia vines and has good acidity and structure. Violets and minerals with very subtle red fruits are shown on the nose and palate. I chose this particular wine due to the weight of the dish. I feel that its acidity and structure will stand up to the tomato sauce, and that its subtle fruitiness will not overpower due to its more terroir driven flavor profile.
Tetilla (Cheese Course)
A creamy and mild cheese made in Galicia
- Wine Pairing: Laxas Albarino 2009 – Rias Baixas – This wine was produced by the As Laxas Wine group. They have been producing wines in Rias Baixas since 1862. The estate is located in the Arbo parish on the bank of the river Mino. This wine is 100% Albarino and has youthful aromas of apples and apricots on the nose and palate. The thought here is to use the fruit and hopefully impart it upon the mild creaminess of the cheese while using the acid to cut through some of that creaminess as well.
Tarta de Santiago (St James Cake)
A dense almond cake that is decorated with a cutout of a cross made with powdered sugar
- Wine pairing: Tostado De Costeira 2006 – Ribeiro – This is a naturally sweet wine made with Treixadura grapes that have been dehydrated under cover for three months. This winery, Bodegas Vina Costiera, was established in 1968 and within 2 years it launched the first labeled Rebeiro wine to market, the Pazo. On the nose you get raison fruit or honeys and on the palate you see a balance between sweetness and acidity. I chose this wine due to its sweetness and flavor profile.
Wednesday, April 11, 2012 at 5:34PM 
