The D.O. Monterrei organizes a Masterclass for sommeliers and press specialized in A Coruña

The C.R.D.O. Monterrei has just realized, in A Coruña, a Masterclass intended for specialized press and sommeliers of establishments of hospitality and restoration of the province.

This initiative has been formed by a training session on the territory (soil characteristics, climate, typology of product or grape varieties, among other issues), wine tasting made in Monterrei and harmony of them with different gastronomic elaborations. This activity, which has counted with the participation of Lara Da Silva (president of the Regulatory Council), have attended sommeliers restaurants O Xardín de Anceis (Cambre), Cafeterías Herculinas (A Coruña), Hotel Bela Fisterra and Hotel Bela Muxía, Mesón A Fonte da Saúde (Cambre), A Artesa da Moza Crecha (Betanzos), A Cabana (Bergondo), Árbore da Veira (A Coruña), Bido (A Coruña), Casa Aurelio (Santa Comba), DeLito (Santiago de Compostela), Taberna A Mundiña (A Coruña), Central Park (A Coruña), Vinoteca O Ceo (A Coruña), Vinoteca Vide Vide (Santiago de Compostela), Vinoteca Jaleo (A Coruña), Casa Surrey (A Coruña) and Vinoteca Vinos Arana (A Coruña). Journalists from the media Cepas y Vinos, Radio Coruña Cadena Ser, and La Voz de Galicia, among others, have also been present.

The wineries participating in this activity have been: Trasdovento, Pazo das Tapias, Abeledos, Ladairo, Pazo de Valdeconde, Tabú, Alba Al-Bar (Daniel Fernández), Castro de Lobarzán, Crego e Monaguillo, Fausto Rivero Pardo (Quinta Soutullo), Fragas do Lecer, Franco Basalo, Gargalo, José Antonio Da Silva Pereira (Vinos Lara), José Luis Gómez Ibáñez (Valderello), Manuel Guerra Justo (Vía Arxéntea), Manuel Vázquez Losada, Pazo Blanco Núñez (Tapias Mariñán), Quinta do Buble, Terrae Monterrei, Terras do Cigarrón and Triay Adegas de Oímbra.

“This is the first initiative of its kind that we do in 2022, aimed exclusively at sommeliers and specialized press, with the aim of presenting in detail the peculiarities of Monterrei, since this activity allows a very personal treatment with the assistants”, indicates the president of the Regulatory Council. “We also had the opportunity to show, along with the different gastronomic elaborations offered by chef Luis Veira of the restaurant Árbore da Veira (* Michelin Star), the infinite possibilities of our product”, concludes Lara Da Silva.