This Way In >>

Here’s why Numanthia wines should be on your list and in your cellar

tasting Numanthia with Christian Tavelli, Ed Kukol and Numanthia winemaker Manuel Louzada at the Mansion on Turtle Creek

Big Eye tuna is Louzada’s favorite paring with Numanthia Termes wine

tasting Numanthia with Christian Tavelli, Ed Kukol and Numanthia winemaker Manuel Louzada at the Mansion on Turtle Creek
tasting Numanthia with Christian Tavelli, Ed Kukol and Numanthia winemaker Manuel Louzada at the Mansion on Turtle Creek

Numanthia winemaker Manuel Louzada

Not all that long ago — a quarter century or so — nobody drank Spanish wine, or at least nobody cared to. Winemakers in the land of conquistadors and world explorers weren’t making anything worth drinking. All that imported wine and inexpensive cava had to go somewhere, so it often made its way into a pitcher of beach sangria or ended up wrapped in a bag and consumed on the stoop of a 7-11.

Thankfully, those days are long gone, replaced by winemakers like Alvara Palacios, who makes the highly regarded L’Ermita in the Priorat, and Manuel Louzada, whose Numanthia Bodega produces top-notch wines in the Toro DOC, in the northwest of Spain, which means they’re also some of the best in Spain.

I’ve sipped and swirled with Louzada before, and I never grow tired of his enthusiasm for tinta de toro, the grapes he’s using to make his three Numanthia wines: Numanthia, Termanthia and Termes.

“Manuel always produces wines with a perfect balance between fruit, terroir and a winemaker’s hand,” is how my friend Ed Kukol put it. (Kukol helps market the Numanthia portfolio for Moet Hennessy USA, but he has a keen palate and knows what he’s talking about.) He’s right.

Even before Louza took over the reigns at Numanthia five years ago — back when he was the lead winemaker at Cheval des Andes — his wines have had  presence, they’ve had weight. They’ve had delicious, ripe fruit balanced by bright acidity and a sturdy tannic backbone. This is especially true in his Termanthia, a limited production wine made from 200-year-old vines that yield just 0.7 tons per acre.

“I try to capture in the bottle what I taste in the vineyard,” Louzada tells me over lunch at the Mansion on Turtle Creeek, where we are joined by Kukol and Mansion managing director Christian Tavelli. “When you taste the Termanthia, you taste the 140-year-old vines in the grapes, that complex interplay between earth and fruit. There’s a tension between the tannins and the acidity, the sweetness, the texture, the complex nose.”

“When I took over Numanthia, the vines were already well cared for,” says Louzada. “We moved from 90 percent organic farming to 100 percent, and continued to harvest everything by hand.” He pauses to take a bite of Big Eye tuna and a sip of Termes, his favorite pairing for the blended red wine. He lifts his glass, inspects the deep ruby color, then continues. “With five harvests under my belt, I’m happy the winery’s owners trusted me to keep production small.”




Haywire Plano
The Ranch Las Colinas

Recently Published


Dallas loses its only Four Seasons Resort, but a new luxury operator is on the way

The Four Seasons Resort and Club at Las Colinas has been sold, and ...


Travis and Emma Heim will bring their craft Heim BBQ and famous bacon burnt ends to Hudson Oaks, Texas

The inventors of bacon burnt ends and creators of some of the ...


With its deep sherry selection and hand-made paellas, this Knox-Henderson restaurant and wine bar feels plucked directly from Barcelona

Airy, light-filled and polished, Barcelona Wine Bar (5016 Miller ...


Have you been to Ellie’s at Dallas’ Hall Arts Hotel? Dan Landsberg’s winter menu and stand-out cooking there are powerful draws

  Chef Dan Landsberg, a fine-dining protege of Stephan Pyles, ...


New Addison comedy club TK’s debuts with nightly acts and a tasty twist: a built-in restaurant open daily

A new comedy club with a built-in restaurant and television ties ...


Dallas resto industry vets plan to revive Sfuzzi and its frozen Bellinis

Veteran bar and restaurant guys Brandon Hays & Phil Schanbaum of ...


Italian Truffles are the featured stars at these casual Dallas and Plano restaurants

Winter truffles from Alba, Italy, star on a special December-only ...


Know where there weren’t any voting irregularities this year? Judging The Dallas Morning News Holiday Cookie contest. Picking the winners was tough

I was certain that all my years of judging pies, brownies, cakes, ...


Mexican Sugar bringing its popular hacienda-style cuisine to Uptown’s McKinney & Olive building

The brain trust at FB Society (formerly Front Burner Restaurants) ...