Day 4 of Henry's Summer Birthday Sale! All mixed cases are 20% off regular price, both in-store and online, and at both locations. Additionally, you can save 25% on certain custom cases - click here for more info

Casar de Burbia Godello 2020

Regularly $19.99
Sale $15.99 – Best US Price Online

Buy 6 or more and pay just $13.99 – save 30%

91 pts Penin Guide

Godello is one of those varietals that has a lot of street cred among wine geeks, and with its ability to communicate its place of origin in addition to beautiful fruit, many Spanish vintners believe this may be the grape that puts Spanish whites “on the map.”

It all starts with the intense aromas - similar to Albarino with is 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... don't worry if you don't know what that means... it means the wine has a rich, rounded mouthfeel that compliments the vinbrant 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 herb, 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!


Or reply. The wine will be available Friday, as ordered, in both stores.