Buon Giorno, Good Morning,
Is anybody a fan of sparkling wines from Barcelona ?
Which ones do you prefer ? How do you serve them ? When do you serve them and what do you pair them with ? Does anyone cook with them as they would a Still white or rosé wine ? Which Cava brands are your favorites ?
Would enjoy hearing from those who have cooked with and enjoy sparkling wines from the Designation of Origin, Sant Sadurní d´Anoia, Barcelona.
A Mini History of Cava ...
Tradition attributes the invention of Sparkling wine to French Benedictine Don Pierre Perignon. He is also due recognition for having applied two quintessential innovations to conserve the fizziness, corks and glass bottles strong enough to withstand the high pressure of gas produced without bursting.
In 1872, Codorinu started Cava sparkling wine production in Sant Sadurnì D´Anoia, Barcelona.
Cava was born during the radical transformation of the Pènedes region vineyards following the dreaded Phylloxeric Parasite invasion.
The 3 classic varieties required for making Cava are:
Each of these grape varieties provide the Cava with special characteristics which enhance and complement the properties of the other grapes and is called the practice of Coupàge.
The Grapes ...
Macabeu: a traditional Catalonia grape with balanced acidity, subtle aroma and dry
Xarel. lo: autochthonous variety of great character and produces a full bodied wine with a good degree of acidity. It is one of the bases of most Cavas produced.
Parellada: This variety adapts well to mountainous terroirs. It has very delicate pleasant aromas and a moderate content of alcohol.
The remaining grapes mentioned are also used for their character and singularity. Chardonnay is particularly aromatic and produces full bodied wines, while Pinot Noir is mainly used for Rosé Cava sparkling wines.
How Read the Label on the Bottle ...
Brut Nature: no sugar added
Extra Brut: up to 6 grams of sugar per Litre
Brut: Up to 15 grams
Extra Dary: from 12 to 20 grams
Dry: from 17 to 35 grams
Semi Sweet: over 50 grams
Shellfish, oysters, hors d´oeuvres in general, and fish go well with Cava Brut or a young EXtra Brut with its lively fruity refreshing touch of acidity.
Meats, poultry require more complex sparkling wines, such as a Dry or a Brut with a longer ageing.
Desserts, may be served with Semi Sweet Cava and of pleasure ...
** Photos to follow from the Consejo Regulador ( Council Regulator and President of the Designation of Origin of Cava )
Have a lovely August,