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Spain's Spectacular Sparklers
When most consumers think of Champagne, they either think of the generic category of sparkling wine, or alternatively of bubblies from Champagne. These two definitions are not only limiting, but technically speaking are incorrect.
Let's begin by definition - Champagne is a region in France. And it is in this famous glorious northern climate where the classic grapes -- Chardonnay, Pinot Noir, and Pinot Meunier - grown on chalky soils, go through a natural secondary fermentation-the methode champenoise. The result is one of the finest and most famous wines of the world. But the bubbly story does not end there. Beyond the Champagne region lies bountiful bubbles -- international quality sparklers - from such diverse areas as California, Australia, Germany, other parts of France, and Spain.
Spain - home to some of the most exciting white and red wines of the world is also a major sparkling wine producer. In Spain, sparkling wine is called Cava.
Cava - the word may not be as familiar as Champagne, but it is an exciting and vibrant wine in the sparkling wine world. Cava is Spain's sparkling wine. It is produced in the traditional champagne method or methode traditionelle and is usually made from indigenous Spanish grapes including Macabeo, Xarel-lo and Parellada. Other varieties such as Chardonnay and Pinot Noir are occasionally added in the blend.
While legally Cava can be produced anywhere in Spain, the best and most prolific examples can be found in Spain's Penedes region.
Gosh, I love these wines! Often referred to as bubbly on a budget or Champagne stunt doubles, these wines are well priced, --usually under $10.00-- , ultra food friendly, and easy to enjoy.
Fast Facts:
To Open the Bottle: Remove the foil and wire basket. Once the wire has been removed, always keep your thumb on the cork. Using a towel, hold onto the cork and rotate the bottle, keeping it tilted on a 45-degree angle. Ease the cork out - striving for a light puff rather than a pop. Take care when opening: There is more pressure in this bubbly than there is in the tire of a London double-decker Bus!
Cava, like other well-made sparkling wines, is best enjoyed at about 45 degrees. When served at this temperature, the bead, (bubble) will be preserved and the wine's firm acidity will shine through.
Serve Cava in a Champagne flute. The glass is elegant and its narrow bowl will help to retain the effervescence.
Don't forget the food! Cava pairs nicely with foods that are salty, spicy and fatty. So Pan Asian anything, salsa and chips, fried chicken or classic tapas - all should be wonderful partners with these Spanish Sensations.
Sparkling Sensations
The following list includes commercially available Cava wines. The non-vintage cuvees, often priced below $10.00 represent the house style of each producer.
Freixenet: The distinct black bottle. This is one of the most famous cavas in the United States. Fine bead, and medium-bodied.
Paul Cheneau: Medium-full bodied. Long aging on the lees gives the wine a complex toasty nose.
Cristolino: Wonderful and elegant. Fine bead, toasty and fruit flavors.
Aria: Owned by the Freixenet group. Dry and bright with lovely fruit flavors.
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