Pena Das Donas - Almalarga Godello 2023
Price: $29.99
3+ Price: $21.99 / btl
6+ Price: $19.99 / btl
| Producer | Pena Das Donas |
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| Country | Spain |
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| Region | Ribeira Sacra |
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| Varietal | Godello |
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| Vintage | 2023 |
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| Sku | 11334 |
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| Size | 750ml |
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91 points Penin Guide (Spain's wine authority!)
Godello is a variety with a lot of street cred among wine geeks. Its ability to reflect terroir along with beautiful fruit has Spanish vintners believing this is grape that will put Spanish whites “on the map.”
It all starts with the intense aromas - an explosion of apricot and peach notes, but there's also a floral spiciness, freesia, that adds an extra dimension. The wine is aged on the lees for 12 months resulting in a rich, rounded mouthfeel that complements the vibrant acidity. As the importer says, "Its full-bodied creaminess makes it a delight for the taste buds, while its crispness makes it easy drinking." Best of both worlds! The wine is fleshed out with rich, round tropical melon and ripe apricot fruits on top of juicy lime flavors. There’s also anise, fresh herbs, and a saline mineral quality running throughout. The finish is rich and round, giving it enough weight to move beyond the traditional light fish or salad pairings. Grilled trout, pan-fried pork sausages, or a good ole oyster po’boy, there are pairings galore for this beauty of a wine! Hmmm... or if you're feeling adventurous, how 'bout some grilled octopus with paprika?
Usually, you can find frozen octopus in the grocery store. Run them under some cold water to thaw them enough to pull apart. Then make a court-bouillon. "Wait, Todd... you're getting fancy..." Not really... all it is is water, enough to cover the octopus by an inch, a cup or so of white wine, half a head of garlic, a bay leaf, a small handful of peppercorns and a little salt.
Bring it up to a simmer and add the octopus. Then walk away for an hour, give or take. Take the octopus out and put in a bowl, then stick in the fridge. Then fire up the grill. When its good and ready, cut the octopus in half (discard the heads). Then toss the octopus in olive oil, salt and a little lemon juice. Then throw it on the grill. Don't worry if it flames up - you want that! Heck, I dumped the excess oil right on the coals to really get some smoke and flame! The octopus is only going to be on there for a couple of minutes so go for it!
James Suckling: 91 Points
Pure nose of oyster shells, sliced apples and lemon zest extends to a medium-bodied palate with fresh, briny flavors and a minerally, medium-long finish. A fresh, gastronomic delivery of godello.
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