More reasons to love Cava!
As a sommelier and wine geek there are wines I frequently find myself defending, and to be sure, Cava is one of them. People are scared of it, and rightfully so, I suppose. Diners have been burned by the substandard, cloyingly sweet sparklers restaurants have been willing to put on their list as a cheap alternative to Champagne. And to be real, the Cava DO hasn’t exactly been known to favor quality. Many Cava producers are looking to make a dollar on volume, rather than focusing on the terruño or the wine’s potential for depth and character. But, in the words Steph Curry, “let’s make that old”.
The Run Down:
Cava can come from a number of regions throughout Spain, but for the most part it is produced in Penedès, Catalunya- where they’ve been making it since 1870. Penedès itself is not a city, but a coastal, mountainous region that…
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