Cava’s big steps towards the sparkling elite

💖 Cava!


Fine bubbles, subtle yet complex. Toasty notes, rich texture, berry and floral notes and a mineral, almost steely finish.   Vintage champagne?  Close… though actually I’m describing high-end Cava.  Cava?

Yes. For most consumers, the word “cava” usually brings to mind cheap, simple, inoffensive mass-produced sparkling wines from Spain. Millions are sold every year and most of them fit the descriptions above.  However, a handful of quality-driven producers, working with very high standards in the vineyard and in the cellar are in the process of slowly shifting this reputation via exceptional, terroir-driven, world-class wines.  So what makes high-end cava so distinctive?

First of all, it’s the traditional grapes is made from, primarily Xarello complemented by Macabeo (known as Viura in Rioja) and Parellada.  Xarello is grown almost exclusively in Catalonia and when farmed appropriate it expresses terroir and a sense of place. Second, it’s the care and oversight of their vineyards…

View original post 1,433 more words

Please share your comments here...they make my day!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: