What better way to take a breather from the hustle & bustle of the holidays than to sip sparkling wine and champagne at the River and Rail Restaurant in Roanoke Virginia? Relaxing and refreshing!
Our first bubbly tasting was Avinyo Petillant 2018 from the Penedès region of Catalonia located just outside of Barcelona. Vibrant and refreshing with aroma of white flowers. Mild acidity on the palate with a slight sparkle evoking the wine’s freshness. 70% Muscat, 20% Macabeo, and 10% Xarel-lo grapes. This wine is a vi d’agulla, or a ‘wine with a prickle.’ The citrus notes in the wine reminds me a bit of Savigonon Blanc. Wonderful pairing with oysters.
Our next tasting was Miquel Pons Cava Brut NV which paired perfectly with Gruyère cheese and olives. The trick in the tasting is to take a bite of olive, then a bit of Gruyère, then a sip of wine. The olive leaves just a little briny saltiness in your mouth, the cheese helps to soften the saltiness, allowing the taste of the wine to come through. Miquel Pons Cava Brut NV is crisp with lots of lemony flavor. Blend of Macabeo, Xarel-lo, and Parellada grapes.
The third tasting was Pares Balta Pink Cava NV which paired perfectly with Chef Deal’s Pimiento Cheese Biscuits with Smoked Salmon. Featuring the pimiento cheese that River and Rail will be selling this holiday season, these biscuits were the BEST! Pares Balta has been one of our favorite cavas since we visited their vineyard last year. We enjoyed it so much we decided to take home a few bottles…
Pares Balta Pink Cava is made from Grenache (38%), Parellada (32%) and Macabeo (30%) grapes. Organic Sparkling Rosé Wine. Lovely pink bubbles dancing in the glass. Notes of strawberry and raspberry. Crisp and fresh.
Our next tasting was Corvezzo Prosecco 2018. The Corvezzo Winery is situated in the in the town of Cessalto, not far from Venice. Apple and lemon flavors. Excellent choice to serve with oysters.
We saved one of the best for last…Legras Blanc de Blancs Champagne NV. Elegant and light with notes of pears, citrus and toast. 100% chardonnay grapes.
Find delicious recipes on the Behind The Page Blog: theroanoker.com
Recipe column: Southern Spoonful ~ The Roanoker Magazine
You are invited to visit my Facebook page: bubblybee
Please follow me on Instagram: bubblybeeboop
Leave a Reply