Photo by Gerry Dawes©2011 / firstname.lastname@example.org
(None of the photos here were a part of The New York Times article.)
Excerpt: ". . .Some people have already made up their minds about godello. Gerry Dawes, who has been writing about Spanish wines for decades and who recently went into the importing business, has called godello “Spain’s emerging hope as an equivalent to the great white Burgundies.”
Photo by Gerry Dawes©2011 / email@example.com.
The consulting enologist for both D. Berna and O Barreiro is José Luís Murcía, who has more than 20 years experience making Godello in Valdeorras and consults to eight other wineries, including the stellar Casal Novo, and somehow manages to capture the essence of their grapes and vineyard sites and transmits that in the bottle like few others.
"Adegas D. Berna Godello 2010 ($25). If I were a producer of white burgundy, a wine like this, from Valdeorras in Galicia, would make me nervous. It's big, authoritative, lush, and full of fruit (peaches come to mind), but beautifully structured, with plenty of acidity and a trace of flint — just delicious." - - Colman Andrews, The Daily Meal. Read more: Spanish Wines — A Seductive New Crop: Godello, mencia, and other less-than-famous Iberian grapes shine in a new selection from Spanish wine expert Gerry Dawes
“The 2010 godello, a white from the small-production Bodegas D. Berna, in Valdeorras, was splendid. Pointillistic, lithe, long, delivering visceral and cerebral pleasures, it was reminiscent of white peaches. The property, Dawes wrote, is advised by “a great local, enologist, José Luís Murcía, who may know more about godello than anyone in Galicia.” Murcía, he went on, “advises nine wineries” but “does not mark the wines with a one-fits-all winemaking stamp.” - - Howard G. Goldberg, who writes for The New York Times, Decanter and other publications.
Consulting enologist at Casal Novo, D. Berna, O Barreiro and a number of other wineries in Valdeorras
is José Luís Murcía, who, somehow manages to capture the essence of their grapes and vineyard site
and transmit that in the bottle like few others. Photo: Gerry Dawes©2011 / firstname.lastname@example.org.
Adegas D.Berna Mencía Tinto 2011 13.0% 12/750ML $19.99
A lovely easy-drinking Mencía with smooth pomegranate fruit-laced with minerals.
Reminiscent in style of a village Burgundy, but somewhat more akin in taste to a good Loire valley Bourgueil.
Spanish Wines — A Seductive New Crop: Godello, mencia, and other less-than-famous Iberian grapes shine in a new selection from Spanish wine expert Gerry Dawes
About Gerry Dawes
Gerry Dawes is the Founder, President & Chairman of the Board of The Spanish Artisan Wine &
Spirits Group - Gerry Dawes Selections
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.