The earliest settlers of Galicía are believed to be the Celts. Archaeological evidence of the Celtic Gauls (from which the name Galicia is derived) dates back to the 6th century BCE. This pre-Christian heritage still permeates much of the visible culture today. Ancient stone granaries are found everywhere, known locally as hórreos. These storage units vary in size and are supported by mushroom-shaped, stubby legs to keep critters out of the food sources.
Wedged between the Atlantic and the Cordillera Cantábrica mountains, Galicía is the epitome of what is considered ‘Green Spain.’ This umbrella term is often applied Galicia and Basque country, whose common link of coastal location creates their reputation for green-ness.
In fact, more than any other region in Spain, the coastal influence is felt in Galicía. Nearly everything the ocean has to offer is utilized in both new and creative and time-tested culinary preparations. A local specialty is the percebes or goosefoot barnacles, which somewhat resemble asparagus and require much effort to extract the delectable meat within. And what pairs more beautifully with seafood than fresh, varietally expressive wine?
Located inland and with a more continental climate, DO Valdeorras translates as the ‘golden valley.’ The term may refer to mining practices in the area by the Romans, or it could very well refer to the golden color of the grapes at the time of harvest along the River Sil, which dissects the DO. In either case, the Romans planted vines once gold was mined, and the winemaking tradition has continued since. The area prospered during the Middle Ages (no doubt due in large part to thirsty pilgrims)!
More recently, this historic region has enjoyed a renaissance and most credited with this turnaround is the high quality potential of native varieties Godello and Mencía. Couple this with a surge in investments in the winemaking technology and experimentation, and you have a DO to watch.
Sources of additional information on DO Valdeorras:
