NYTimes: Asimov On Godello

WINE TALK
1

Fairly interesting article by EricAsimov in today’s NYTimes:
NYTimes:Asimov/Godello

in which he describes it as Spain’s up&coming white grape. And, damning w/ faint praise, he labels its “somewhat neutral” character as a plus, comparing it (favorably) to Chardonnay and one person even labeling it as Spain’s hope to make great WhiteBurgundy.
Tom

2

I LOVE Godello flirtysmile My current favorites are Palacios As Sortes and Avanthia. The Avanthia is a little richer with maybe a touch of res sugar, but both are stunningly tasty wines. I describe Godello as a White Burgundy with a twist of lime. Really good shit [drinkers.gif]

3

I find Godello tends to go really well with a wide range of different foods; it is a really nice sipper as well. And for now, very reasonably priced for the quality in general. Very happy that the supply and diversity of choices is picking up around these parts.

4

Of course godello is good: it’s the Muscadet of Spain!

5

I’m not sure I would compare Godello to Chardonnay or white Burgundy. I like many of them, especially in the summer or with certain seafood dishes. There are some similarities to Muscadet and Gruner Veltliner, but they are a slightly different animal.