Cuvinte despre vinuri incercate, degustari si evenimente, calatorii si retete
My (recent) passion for Cava should already be explicit to the (few) regular readers of my blog. I have a voracious appetite for this bubbly Spaniard concoction, made from tongue-twisting named grapes, with flavors ranging from crispy lime to decadent pastry. In my last article regarding the surprising Mas Candi, or the sexy Jane Ventura, I have tried to highlight how versatile and are these fizzy wines, and how much value for money can they deliver, when chosen wisely.
Recently, I have read this really good piece by Lindsay Holas (fellow attendee of EWBC Izmir 2012), arguing the fact that the Cava DO producers have been focusing on exporting lower-grade cava for many years now, positioning it as a “cheaper alternative to champagne” makes it difficult for smaller, quality producers to sell. I encourage you to read the entire article, for some interesting findings about different perceptions of age groups related to consumption.
On my side, I am entirely satisfied with the current Cava price range, thank you very much, since it’s so easy to find
awesome value, sometimes for as low as 10 Euros. It is surprising for me that people have so little patience in exploring this unbelievable world of sparkling wines.
But just for the sake of comparison, a few days ago I had the opportunity to pop up a bottle of classy Champagne, for a festive event. It seemed as the appropriate thing to do -to search in the cupboard for the „good” bottle- since not every day a friend of mine buys a plot of land to build a house. A Moet-Chandon was chosen, Brut Imperial, bearing the ubiquitous golden wrapping with the red seal.
I can’t say that it wasn’t good. It had nice little fine bubbles, making an impressive foam in the thin flutes, almost concealing the pearl-like colour. Good consistency in the mouth, with an attack of stone fruits and barley malt, and a generous palate of soft pastry, mulberries and lime zest. A lingering creamy citrus aftertaste is fading imperceptibly.
No matter how elegant and sophisticate it may seem (and certainly they have strong customer base for that), I’m missing that unpredictable element of Cava: the baked nuts, the vibrant cilantro, the aerial jasmine, the chewy fresh bread crust, the seductive passion fruit..
For anyone who drinks sparkling wine no more than three times a year, and needs something special to celebrate, Moet-Chandon is an excellent choice. But for those who are on a budget, or a looking for something less „polished”, or both, the world of Cava can offer probably the best hidden jams. And lack of information is not an excuse anymore , here for example you can find a proposal of 50 great cavas.