This lovely white grape is a bit of a hidden secret of Spain right now. Before I found Godello, I always thought of Spain as having basically two styles of white. First the ubiquitous Viura (aka Macabeo) grape that is often cheap and low on character, or the far more vivacious. limey and herbal Albarino grape.
Godello is refreshingly different. I often think of it as a good alternative to un-oaked Chardonnay. It has delicate floral aromatics, mild fruit, with hint of peach and lemon and a soft rounded body which gives it that same comforting feel. Easily charming, thirst quenching, but not as firm and dry as a crisp Pinot Grigio or herbaceous Sauvignon.
And don’t think of the grape being heat baked from Mediterranean Spanish sun. It comes from the cooler North Western areas like hilly Monterrei, that keep the grapes nice and fresh, creating its zippy fresh style.
Also known as Gouveio in Portugal. Some winemakers bottle this wine with a dose of carbon dioxide, that gives it a light spritz when first tasted from an opened bottle, and keeps the wine nice and fresh tasting. Other common wine-making techniques are lees stirring to give it a richer texture and sweeter taste to the mid palate.
Chardonnay, Viognier, Grillo, Pecorino, Fiano
North West Spain: Valdeorras, Monterrei, Ribeira Sacra, Ribeiro, Bierzo
Portugal: Douro, Alentejo
Baked salmon, chicken casserole, quiche, pumpkin or ricotta ravioli