Cava. It’s not just for breakfast anymore! I am a huge fan of Cava. I find it more flavorful and approachable than
Champagne. It is less pretentious and less expensive than it’s northern sibling as well. It has also become a daily part of my food preparation experience. Yes, food preparation. Ever since my trip to Catacurian last fall I have continued to ritual of drinking a glass of Cava with my food preparation. Somehow it just makes everything taste better. Fortunately, I was recently turned on to a Cava that meets all of my above requirements: NV Castillo Perelada Brut Reserva.
The Castillo Perelada Cava is a blend of Macabeo (40%), Xarel-lo (30%), and Parellada (30%) and is made by the método tradicional. The winemaking is by way of temperature controlled fermentation off the skins with the second fermentation taking place in the bottle. Finally, it stays in the cellar 15 months before disgorging (the cork is removed along with the sediment with the help of a freezing process).
This Cava is a light gold color with aromas of vanilla and apples. It is dry and crisp and has the perfect amount of acidity. It is a well-balance sparkler and does not disappoint. For such an inexpensive expression of Cava (around $9-$10) it is also an excellent value. Castillo Perelada produces a number of other wines as well. (Stay tuned for more reviews of their wines.)
This is the time to try Cava. This past year Cava became the number one exported sparkling wine in the world, surpassing Champagne for the first time ever. With everyone counting pennies this is the perfect opportunity to enjoy a wonderful sparkling wine at a phenomenal price with an unsurpassed price-quality ratio.
Life is short. Drink Spanish wine!
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