The C.R.D.O. Monterrei has organized, in Ourense, a Masterclass aimed at specialized press and sommeliers of restaurants and hotels in the city.
This initiative has been formed by a training session on the territory (soil and climatic characteristics, grape varieties or product typology, among other issues)wine tasting made in Monterrei and harmony with different gastronomic elaborations made by chef Miguel González (Miguel González Restaurant -* Michelin Star).
This action has counted with the participation of Lara Da Silva (president of the Regulatory Council), Emilio González (deputy president of the Government in Ourense) and Miguel Ángel Viso (senator). Sommeliers have also been present in restaurants A Taberna (Javier Outomuro), El Artesano (Luis Puente), O Pazo de Canedo (Ana María Preotu and David Rodríguez), Nova (Maikel García and Enrique Núñez Álvarez), Grupo Hostelero A Mundiña (Javier Facal) and Taberna A Pulpería Atarazana (María del Carmen Delgado). As well as representatives of Carrefour Ourense, Carrefour Noroeste (Galicia, Asturias, Cantabria and León), C.F.P. Hostelería de Turismo y Industrias Alimentarias; and journalists from the media Onda Cero Ourense, Diario Luso-Galaico, O Sil, La Región, Telemiño, Cepas y Vinos, La Voz de Galicia or Vinos y Caminos, among others.
The wineries participating in this activity have been: Ladairo, Pazos del Rey, Gargalo, Castro de Lobarzán, Crego e Monaguillo, Quinta do Buble, Terras do Cigarrón, Triay Adegas de Oímbra, Pazo Blanco Núñez (Tapias Mariñán), Fragas do Lecer, Manuel Guerra Justo (Vía Arxéntea), Abeledos, Pazo de Valdeconde, Tabú, Franco Basalo, Alba Al-Bar (Daniel Fernández), Trasdovento, Fausto Rivero Pardo (Quinta Soutullo), Manuel Vázquez Losada and Manuel Regueiro García.
“This is the second initiative of these characteristics that we do in 2022, after the one carried out in A Coruña, and it allows a personal and direct treatment with the participants in them”, highlights the president of the Regulatory Council, “since they show in situ the peculiarities that differentiate Monterrei from another denomination, as well as allows to discover the potentialities of our whites and reds with different gastronomic elaborations, as those made on this occasion by Miguel González”. “With this type of actions what we try is, through a relaxed harmony, to get closer to the hospitality channel and distribution chains, listening to their needs and proposals, as well as building ideas together to create synergies for the D.O. Monterrei market. On the other hand, it is an excellent opportunity to interact with the media, which have always been present there also in the promotion of our quality label”, concludes Da Silva.