Thursday, March 8, 2012

Manuel Louzada, 100 Parker points in 2004, is committed with the Godello as his white favorite wine

 For a long time the white variety grape Godello has been considered one of the best white grape varieties in the world. This fact is confirmed in the words of the great winemaker, settled in Toro, Manuel Louzada. Mr Louzada, a regular at the highest scores in the most prestigious international wine guides (got 100 points with his wineThermantia 2004 from Robert Parker), states about the wine made with godello the following:

"It's one of the best wines in the world and I am a great fan of it. When I go out and someone tells me about a Sauvignon Blanc or a Chardonnay, I answer: Godello. It's got everything: intensity, exotism, flavor, creaminess ... I love it and I always present it in the wine tastings that take place in the USA ".

Born in a prominent family of Portuguese wine producers, the winemaker Manuel Louzada has been the head of the internationally renowned winery "Terrazas de Los Andes", where for 8 years he developed his work in Mendoza, Argentina. For several years, he has been embarked on a new adventure as the head of a important Winecellar in the region of Toro, Numancia. Numancia is an historic town where the vineyards, acquired by Moet Chandon, have gotten a reputation of over one hundred years of production.

From the mother of the wine we want to share the interview that Manuel has given to the fellows of "La Voz de Galicia", published under the title "My favorite white wine is the Godello" In this interview, in addition to this issue, other topics are highlighted such as the climate change and how it affects the winemaking, how to make a 100 parker points wine and the new winemaking techniques to deal with the weather conditions.

The fellows of "La Voz" publish the following:

"He got off the plane in Alvedro with the feeling of having met again an old friend, Galicia, as for Manuel Louzada (Coimbra, 1969) his youth was surrounded by his family vineyard and his trips to the neighboring north to make contact with the Albariño and Godello, for which he professes devotion. Louzada triumphed in the Hotel Finisterre with a tasting of the Winery Numanthia wine (included in the Toro Guarantee of Origin and belonging to the LVMH group). Among them, Termes, Numanthia and Thermantia, and the last mentioned was given 100 point Parker for the harvest of 2004.

-Tell us a secret. How does a wine get 100 points Parker?

-With a unique style and being luckily that it matches with Parker's taste. But a wine of a high level should have intensity to call the attention of a tasting in which many more are being tested. And also complexity: it's not only necessary a single descriptor, there must be fresh fruit, woody notes ... And finally, mouth feel, structure and elegance. We have been searching for the traditional expression of Toro, but with a new dimension: elegance.

- How does a recognition of that size affect?

-Recognitions do not sell more, but can help. Our aim is only to continue year after year with the dream of making a great wine.

-The red grape of Toro is strong, do you consider it could be included in Galicia?

-It is a grape that explodes in your mouth, brutal, and it is true that in Galicia people consume white with fish, but we propose for our wine pairings with scallops and caramelised onion, for instance.

- What do you think about the Galician wines?

-My favorite white wine is the godello, which is one of the bests in the world and I am a great fan. When I go out and someone tells me about a Sauvignon Blanc or a Chardonnay, I answer: Godello. It's got everything: intensity, exotism, flavor, creaminess ... I love it and I always present it in the wine tastings that take place in the USA . I have just tasted one fermented in wood that it's wonderful. And of course, it reminds me of my visits to Galicia when I lived in Portugal.

- Do you believe that climate change is affecting the wine?

In Toro, the temperature has increased one degree centigrade over the last ten years. This is too much, and against such a major change we must act. We have a large area of prefiloxeric vineyards for over 80 years. Some, for more that 120 years. What we have done is to adapt the vine during the pruning to these new conditions, preparing the ground for more drought or even more rain. The harvest of 2011 is an extreme example, with 304 millimeters of annual precipitation.

- Does it also influence that wines are now more alcoholics?

-I figure that it is translated into half a degree more. But there is another reason for that. Some years ago, the decision to start the harvest was determined by the grape acidity and the potential alcohol. It was collected in 12 or 12.5 degrees. Today, we wait for something else: the phenolic maturity. The harvest begins when the ripe tannins are mature. So a Bordeaux used to have 12.5 degrees and nowadays no less than 13.5. "

Here you can enjoy a Chatting with Manuel Louzada

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