In the last twenty years, the international recognition of Valderorras Godello has not stopped growing. Many pundits extolling its fine and delicate palates, all well-deserved recognition for those wineries and producers who took the risk of betting on the recovery of native grape over a lower quality product.
So the hand of Jamie Drummond, Sommelier recognized and editor of the prestigious "Good Food Revolution", comes an interesting analysis of the quality of Valdeorras Godello and international impact. As an added bonus, this post offers a great gastronomic marriage the hand of the Chefs Chris McDonald and Doug Penfold of Toronto's Cave Restaurant.
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