As sparkling wines continue to grow in sales in the U.S., wine drinkers are looking for alternatives to Champagne, but what about higher end imports from Spain? More specifically, is high quality Cava an oxymor...
There’s nothing like popping the cork on a bottle of bubbly when the clock strikes midnight. As the big night approaches, it’s worth learning the differences between sparkling wines to figure out which ones you’re going to purchase to ring in 2013.
Aged for 3 to 4 years, it has a certain complexity, with a beautiful, almost sensual texture, yet also a touch of citrus and apple. Being a brut, it is truly dry, just well-rounded by the aging. Very solid for the price. Delicious with dry-cured ham, chorizo, marcona almonds, olives, etc.
A champagne-style sparkling wine, made in the traditional method in the Cava region of Spain. When first poured, amidst some caramel-toffee there’s a faint pear note in the aroma. Pear flavors deepen on the palate while the wine is very cold, with a mild, round, fruitiness. There’s little apparent acidity until the wine begins to warm in the glass, then its lemon-wrapped tartness comes through on the palate and in the finish. Recommended. BSE
Clear, pale, pink with a yellow hue - like a pink/yellow rose. Clean nose, apple, citrus, strawberry, grapefruit, red fruit. Medium+ acidity, dry, light body, delicate mousse, creamy finish, nutty, raspberry. Read more on oe•no•phile.