Tag: cava

Summer is coming… And sangria!

 TAGS:It’s one of the most international Spanish drinks. Everyone has sometimes drunk sangria, that drink that comes always by the summer thanks to its refreshing powers.

Although there are many ways to make sangria, the most traditional is really simple and inexpensive, since you have just to mix wine with portions of various fruits and ice. The secret of its flavor depends on the quality of the fruit and wine used.

A popular sangria which you can get at a lot of places in our country, puts together peaches, lemon and orange, sugar, gin, macerated red wine, a glass of lemon soda and lemon slices. Add a lot of ice, shake and serve in a large jar, since it will be usually consumed by several people.

It’s one of the refreshments for the summer, ideal for sharing with groups of friends, especially when we eat by the sea, with a paella or a fideuà. We recommend not drinking sangria in excess, as it could inebriate you quickly being so sweet, thanks to the fruit and large doses of sugar.

With lots of fruits

Another way to make sangria is mixing even more fruits, always at choice of the consumer. From apples, pears, peaches, lemons, oranges… or even soda, in addition to wine.

With various wines

Sangria is not made only with red wine, some variants also incorporate white and rosé wines.

With strawberries

Sangria with strawberries is also called ?Love sangria? and usually consumed in Valentine’s Day. It’s made with rosé wine and has a very sweet taste. It includes soda, sugar, and some other liquor but in small doses.

With cava

One variant of the traditional sangria is the the one with cava. It includes various fruits and other alcoholic beverages such as brandy or cointreau. Serve very cold!

Do you want some other liquor recommendation for the summer? Here are some of the best sellers:

 TAGS:Licor 43Licor 43

Licor 43, the best liquor for summer cocktails

 

 

 TAGS:Tanqueray TenTanqueray Ten

Tanqueray Ten, with lime, refreshing and unique

Cava Vs. Champagne

 - I was asked about my opinion on the competition between cava and champagne, and the truth is that I dare not say.

First, because it is more than a debate about taste, since there is plenty of politics in all. On the other hand, because there is cavas and champagnes for everyone, so it is difficult to generalize.

Let’s say, I am not particularly inclined to cavas or champagnes, the same way I am not inclined to white or red wines. Depends on the occasion, the desire, the money…

Both cava and champagne are elaborated equal, following the ?champenoise? or traditional method, although there is some cellar on both sides which uses any of the other existing methods.

In principle, the cava seems the best choice for day to day (unless your everyday life includes eating oysters and caviar). There are plenty of cavas from 3 to 6 Euro with more than enough quality to accompany a meal which combines with a sparkling wine. And I do not talk about the cavas of the great wineries we all have in our heads, but something like Xamfrà, a pretty decent brut.

In the next price range is where cavas really make a big difference. Between 6 and 15 Euro there are cavas for everyone, and with a fairly high level. This does mean that large wineries offer great products such as Anna de Codorníu or Sumarroca Cuvée Gran Reserva, and also smaller wineries highlight with cavas such as the exceptional Fuchs de Vidal Únic.

 - The dilemma arises from 20 Euro, which is really where the champagnes enter the competition. There are still cavas which resist the comparison, such as the Recaredo Turó d’en Mota or the Kripta, but the amount and quality of French champagnes really obscure and overwhelm any other sparkling wine. Even in Spain is comparable, but in the international market, more open, it is hard for cavas of these price ranges to compete for more than to give color to a wine exhibition.

However, that does not mean that high-end cavas have little or no sense: it is a matter of taste. The Spanish cavas are like a Ribera, a Bierzo, a Toro or a Priorat wine, more powerful on the palate, stronger flavor and with more presence of aromas. And we do not talk at all about unsuccessful denominations of origin. In contrast, French champagnes are like their Bordeaux, very subtle wines, with nuances of the terroir, with very slight details that add elegance to them.

This gives a bonus to the cava. In the eyes of many Spaniards like me, accustomed to mom’s cooking, which filled the house with aromas and flavors, the subtlety of Champagne sometimes escapes us, and we require an adjustment period to really enjoy the sparkling French. And we not always want to adapt our noses, but simply enjoy a glass of fine cava.

Those who have worked their nose, the experts, those who are accustomed, those persons who I deeply envy because they have known and tested well and extensively, those end up preferring the champagne. Well, not everything in life is Ferrari, in fact, Red Bull is leading…

Best served chilled (Spanish cava)

 TAGS:There are many sparkling wines, but the most famous in Spain is called cava. The cava must be served cold, because summer temperatures of the Spanish coast make us feel like for something cooler, it tastes so delicious! On the beach in Barcelona, toasting with cava is the best. Going down a little to the South to the Fallas capital, we can try the best cocktail with cava: water of Valencia (?Agua de Valencia?), which mixes cava, orange juice, gin and vodka.

Few people know that the word cava to refer to this type of sparkling wine did not appear until the mid 70’s. And it was a century earlier, in 1872, when Codorníu production following the champenoise method began to be documented, after a trip in which Josep Raventos i Fatjó visited the Champagne region in France, although his family has been linked to the history of wine in Spain since many years before that: on the sixteenth century.

In the case of cava, unlike other Spanish D.O. (guarantee of origin), this recognition does not refer to a specific region, like the D.O. Rioja, D.O. Ribera del Duero or D.O. Somontano, among others, and neither we talk about a type of grape, as in the production of cava there are no such restrictions.

When call cava to a sparkling wine we are referring to its elaboration method. Of all possible systems of making sparkling wine there is only one that is valid and accepted for making cava, and that is the champenoise method -called traditional-.

That is the reason why finding cava in widely separated regions as La Rioja, Catalonia, which is the cradle of this wine especially the Penedes region, Valencia and Extremadura is possible and very common.

Macabeo, Parellada or Xarel.lo are the most common grape varieties that the Catalan Cava uses. In Extremadura they also really like these varietal, improved with Chardonnay, even though in Catalonia they tend to mix them and in the cava which comes from Extremadura the 100% Macabeo is the most common and not so usual to see this grape combined with any of the others.

In Rioja they go for the Viura, a variety that is also successfully used in many white wines in the area and which offers very good results in some Rueda wines when it gets mixed with Verdejo grape. Chardonnay and Pinot Noir are some secondary varieties used in Rioja to produce their cavas.

We cannot forget the major boost that pink cavas are taking. They gain more followers every day. Grenache, which gives extraordinary cavas, Trepat or Monastrell are some of the grapes used in such a beautiful drink, which I personally like better than the traditional one.

Wanna try some bubbles? Let’s recommend you a pair of the best spanish cavas:

 TAGS:Raimat Brut NatureRaimat Brut Nature

A great value for money.

Buy Raimat Brut Nature 9,70?

 

 

 TAGS:Freixenet Brut BarrocoFreixenet Brut Barroco

Freixenet is the best seller company in Spain, with really affordable prices.

 TAGS:Buy Freixenet Brut Barroco 7,95?


Cheers to Spain!

https://www.uvinum.co.uk/blog/assets/uploads/sites/3/2010/07/700774-269484.jpg

Bottles of cava were popped all over Spain last night to celebrate  the winners of the 2010 World Cup, echoing the fireworks, horns, and shouts that could be heard until late in the night. If you want to join in the spirit you can salute the Spanish team with a glass of Segura Viudas Brut Reserva.

 

https://www.uvinum.co.uk/blog/assets/uploads/sites/3/2010/07/700774-269485.jpgHowever, if you are Dutch, you might well be contemplating what kind of wine goes well with octopus. A white with good acidity would be a strong partner, for example a Garganega from Italy or a German Riesling. A Spanish Albariño would also be a great choice; if you cannot forgive the football victory at least you can concede the Spanish make good wine!