The Adegas Valmiñor Winemaker Dinner took place on Thursday, November 5, 2026, at 5:00 p.m. in The Arbutus Room at the Brentwood Bay Resort (849 Verdier Ave, Brentwood Bay, BC)
The event featured Spanish wines from Adegas Valmiñor, a renowned winery founded in 1997 located in the O Rosal sub-zone of DO Rías Baixas in Galicia, northwestern Spain.
Wine dinners at Brentwood Bay Resort are always an exquisite occasion with excellent food and wine served in the beautiful Arbutus Room with the gorgeous views of Brentwood Bay. An experience not to be missed.
The evening began with an introduction to Vermouth and a selection of wines from D.O. Rias Baixas and D.O. Monterrei. The Minius wines come from Monterrie, the Valmiñor, Dávila and Abade de Couto wines represent Rias Baixas.
Yago Gómez González, Director of Adegas Valmiñor, led the presentation and introduced us to the wines showcasing the diversity of the winery’s vineyards and Galicia’s indigenous varieties.
From Galicia’s Atlantic Vineyards to the shores of Brentwood Bay, the dinner brought together Spanish coastal cooking and a discovery of native grape varieties. Six wines, served in three pairs, inviting you to explore differences in aroma, texture and character alongside each course. Between courses we discovered more about the winery and compared the wines and recorded here what we enjoyed.
Wine & Food Pairing
Welcome
Entroido, Vermouth Binco cocktail
Entroido Blamco, White Port, Dry Curacao
The cocktail was rich and delicious, quite sweet but so smooth. I highly recommend you try this.
To Begin – Welcome Tapas
Valmiñor, Albariño – Rias Baixas
Both of the wines were fresh with excellent acidity. The Albariño was slightly more complex with flavours of stone fruits, citrus and melon. The scents were predominately citrus.
Valmiñor, Dávila, O Rosal – Rias Baixas
The Dávila was light, fresh and delicious. It would be hard to choose between these two wines.
A Galician Welcome
Freshly shucked oysters, served chilled with
lemon and house mignonette.
Spanish olives, toasted almonds, artisan bread, Consérvàs de Cambados
sardines, artisan crackers
Mussels in Escàbeche.
What a wonderful introduction to the world of tapas dining. Each plate brought something special to the table. The oysters were small and succulent. There is someting special about Spanish olives served alongside cruncy almonds and a dense artisan bread. The sardines, still in their tins, gave a choice of just in olive oil with a spicy version topping a cracker. The mussels were so flavourful, the sauce devine. Fortunately there was plenty of bread to soak up all the spicy goodness of the broth.
From the Galacian Coast
Valmiñor, Dávila, L-100 – Rias Baixas
The Dávila was beautiful. Both rich but fresh. An excellent introduction to the grape. The scents were delightful and ranged from candy to intense floral notes.
Minius, Godello – Moterrei
The Minius was slightly less fragrant with flavours of stone fruit, a touch of oak, with some pear. A bit of a tropical note.
Pulpo a la Gallega Octopus, tortiata de batata, Spanish paprika,
extra virgin Olive oil and sea salt
Amejas a a Marinera Clams in a Galician sailor’s sauce
with galic, white wine and parsley
Gambas a la Galega
Prawns sautéed with garlic and white wine.
Such an incredible array of crusteans and shellfish. Not just a delight to the eye but the flavours and textures were so alluring. It was like sitting at the bar in Barcelona on a Satuday night around 11:00 pm. Quite spectacular.
Land and Woodland
Minius, Mencia – Monterrei
The Minius is an incredible wine with fabulous scents to open. The wine is ripe and rich, but not too rich, instead walking a fine balance. A delicious wine.
Valmiñor, Abade de Couto – Rias Baixas
The Valmiñor, a blend, is more complex on the nose. A very distinctive taste with notes of minerality. An interesting wine.
Arroz Meloso de Boletus con Chuleta de Cerdo Slow-cooked mushroom rice, Berryman Farms pork chop and fresh herbs.
This was an unexpected dish that went very well with both wines. The varieties of mushrooms made for an interesting and delicious rice that accompanied the pork chop. This made an excellent final dish that integrated with the two wines, never overpowering but complimenting.
A Sweet Galician Farewell
Entroido, Vermouth Rojo
Best enjoyed on its own.
The perfect ending to any evening, a delightful nightcap that makes for a very nice finishing note.
Sticky Toffee Pudding with Membrillo
Warm sticky coffee pudding with artisan quince paste and caramel sauce.
Such a delicious dessert. This was ideal to serve after an evening of many wines and rich delicious dishes. Just what you want when you have had so much enjoyment.
Read the full review of the Adegas Valmiñor wines here.
The wines are distributed through World Wine Synergy. Currently the Dávila O Rosal – DO Rías Baixas is available at 48 B.C. Liquor Stores for $24.99.
About Adegas Valmiñor
Founded in 1997 by Calos Gómez Davila, Adegas Valmiñor is based in O Rosal, in southern Rias Baixas, Galicia. Here, the Miño River meets the Atlantic Ocean near the Portuguese border. “Adegas” is the Galician word for wineries. The winery combines an interest in innovation with a cmmitment to the grape varieties and identity of its home. Albariño is central to that story, alongside Loureiro, Treixadura and local red grapes.
Its logo draws on Celtic symbols of air, water and sun: elements the winery associates with its vineyards and wines.
HOSPITALITY IS OUR PASSION
Brentwood Bay Resort is a one of a kind Canadian luxury experience. Historically the resort has been a refuge for sailors making their way down the Saanich inlet.
Brentwood Bay Resort continues its tradition of a quiet and relaxing sanctuary by providing both a community meeting place with our Pub, and a place of rest and relaxation with our accommodations and spa.
We’re nestled in a small valley along the water. From the hotel what few neighbours we have are invisible; this provides unobstructed views of the bay and the forests beyond. Our property is quiet and you can hear the diverse wildlife that calls the bay home.
Hospitality is our passion and we pride ourselves on being exceptional with the essentials – we make the resort a place you don’t need to leave. Food, rest and self-care are our priorities, so you can feel your best.
W̱SÁNEĆ
Our aim at Brentwood Bay Resort is to honour the original people of this land without exploiting their knowledge or world view. Neither do we wish to undermine the importance of Saanich Culture and Language, which are an expression of their relationship to this land. In the truth part of Truth and Reconciliation, is that settler treatment of the Saanich people, as with all First Nations Peoples, leaves much to be desired.
Our hope is to lend a hand, however small, in improving our relationship with the first people to call this place home long before any other people landed here.
With thanks to World Wine Synergy for the two complimentary tickets to this wonderful evening of excellent wines and delicious food pairings. The Arbutus Room is such a lovely venue with exquisite views. It was the perfect backdrop to the long table wine and dining experience.
Feature image and bottle shots courtesy of the winery. Photos (except as noted) MyVanCity.
I encourage you to learn about and experience more from Adegas Valmiñor and Brentwood Bay Resort