Crozes Hermitage - Galicia
Because Galicia borders the Atlantic Ocean on two sides, its gastronomy is very focused on fish and shellfish. The steep northwest coast hides a number of small fishing villages in addition to the larger ports. The local specialties are percebes (barnacles) and the more common oyster, mussel, crab, lobster, shells and shrimp. One can also find all kinds of saltwater fish and lampreys which are...
Because Galicia borders the Atlantic Ocean on two sides, its gastronomy is very focused on fish and shellfish. The steep northwest coast hides a number of small fishing villages in addition to the larger ports. The local specialties are percebes (barnacles) and the more common oyster, mussel, crab, lobster, shells and shrimp. One can also find all kinds of saltwater fish and lampreys which are abundant in the rivers at certain times of the year. Inland, the cuisine becomes heavier and more meat is used (pig trotters, ham, duck) and traditional Northern Spanish specialties: chorizo (spicy sausage) and callos (tripe).
Vineyards
The vineyards in Galicia have a remarkable terroir diversity. Galicia is home to different microclimates and soil types in its different sub-regions, leading to a wide range of wine styles. Whether you're looking for refreshing white wines, robust red wines or somewhere in between, Galicia has it all.
The influence of the nearby Atlantic Ocean is unmistakable. The cool, moist sea air influences the climate in Galicia, resulting in mild temperatures and frequent precipitation, especially in the coastal areas. These conditions are favorable for the production of fresh, vibrant white wines that have established the region's reputation.
Traditional wine growing methods, such as pergolas and espaliers, are widely used in the vineyards of Galicia. These systems provide adequate sunlight and air circulation around the vines, which is vital for disease prevention and the ripening process.
Galicia's vineyards are often surrounded by an abundance of native plants and trees, contributing to the region's biodiversity. This supports the natural balance in the vineyards and often has a beneficial effect on the health of the vines.
Grapes
The albariño, treixadura, torrontés and loureira grapes have naturally developed into the perfect partner for shellfish and crustaceans, while the heartier dishes inland call for the traditional Ribeiro and Valdeorras wines.
Wines
The most notable and distinctive wine from Galicia is Albariño, a white wine produced in the Rías Baixas sub-region. Albariño wines are known for their fresh, vibrant taste and aromas of citrus, green apple and peach, and they are often associated with seafood because of their excellent combination.
Another notable wine from Galicia is Godello, a white grape variety used to produce fresh, balanced white wines, mostly in Valdeorras and Monterrei. These wines often have mineral notes and aromas of white flowers and ripe fruit.
For red wines, Mencia is the most important grape variety, especially in the Bierzo region. Mencia wines typically have lively acidity, notes of red fruit and some spiciness.
Galicia is also known for its unique white wine production process called "albariza," where the grapes are grown on stone terraces and protected from the salty sea breeze by stone walls. This contributes to the special terroir effects in the wine.
In short, the wines from Galicia represent a compelling mix of flavors and traditions that make the region an important center for wine production in Spain. The region's cool, maritime influences and diversity of microclimates contribute to the variety and quality of Galicia's wines.
Galicia also has its own cheeses: Tetilla (= Spanish for "breast"), with its suggestive name and shape; Arzua from La Coruña and Lugo, San Simón from Villalba in Lugo and Cebreiro from Puerto del Cebreiro in Lugo. These are all cow's milk cheeses.
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Because Galicia borders the Atlantic Ocean on two sides, its gastronomy is very focused on fish and shellfish. The steep northwest coast hides a number of small fishing villages in addition to the larger ports. The local specialties are percebes (barnacles) and the more common oyster, mussel, crab, lobster, shells and shrimp. One can also find all kinds of saltwater fish and lampreys which are abundant in the rivers at certain times of the year. Inland, the cuisine becomes heavier and more meat is used (pig trotters, ham, duck) and traditional Northern Spanish specialties: chorizo (spicy sausage) and callos (tripe).
Vineyards
The vineyards in Galicia have a remarkable terroir diversity. Galicia is home to different microclimates and soil types in its different sub-regions, leading to a wide range of wine styles. Whether you're looking for refreshing white wines, robust red wines or somewhere in between, Galicia has it all.
The influence of the nearby Atlantic Ocean is unmistakable. The cool, moist sea air influences the climate in Galicia, resulting in mild temperatures and frequent precipitation, especially in the coastal areas. These conditions are favorable for the production of fresh, vibrant white wines that have established the region's reputation.
Traditional wine growing methods, such as pergolas and espaliers, are widely used in the vineyards of Galicia. These systems provide adequate sunlight and air circulation around the vines, which is vital for disease prevention and the ripening process.
Galicia's vineyards are often surrounded by an abundance of native plants and trees, contributing to the region's biodiversity. This supports the natural balance in the vineyards and often has a beneficial effect on the health of the vines.
Grapes
The albariño, treixadura, torrontés and loureira grapes have naturally developed into the perfect partner for shellfish and crustaceans, while the heartier dishes inland call for the traditional Ribeiro and Valdeorras wines.
Wines
The most notable and distinctive wine from Galicia is Albariño, a white wine produced in the Rías Baixas sub-region. Albariño wines are known for their fresh, vibrant taste and aromas of citrus, green apple and peach, and they are often associated with seafood because of their excellent combination.
Another notable wine from Galicia is Godello, a white grape variety used to produce fresh, balanced white wines, mostly in Valdeorras and Monterrei. These wines often have mineral notes and aromas of white flowers and ripe fruit.
For red wines, Mencia is the most important grape variety, especially in the Bierzo region. Mencia wines typically have lively acidity, notes of red fruit and some spiciness.
Galicia is also known for its unique white wine production process called "albariza," where the grapes are grown on stone terraces and protected from the salty sea breeze by stone walls. This contributes to the special terroir effects in the wine.
In short, the wines from Galicia represent a compelling mix of flavors and traditions that make the region an important center for wine production in Spain. The region's cool, maritime influences and diversity of microclimates contribute to the variety and quality of Galicia's wines.
Galicia also has its own cheeses: Tetilla (= Spanish for "breast"), with its suggestive name and shape; Arzua from La Coruña and Lugo, San Simón from Villalba in Lugo and Cebreiro from Puerto del Cebreiro in Lugo. These are all cow's milk cheeses.