Tasting Notes
Tasting Notes
Imagine voraciously biting into a green apple that went to art school but didn’t give a sh*t. Maybe this rebellious granny smith earned a D- in their figure drawing class for interpreting the naked human body as swirling constellations in a night sky instead of anatomically-correct bones and skin and joints and stretch marks. That’s this cava. It’s crisp and fruity but ain’t sweet, with a bold and sassy lemon edge that might have you questioning everything you thought you knew about cava. And if you knew nothing about cava, it doesn’t matter. This marigold-toned one’s a great place to start. Completely stacked with foamy bubbles, it’s perfect for some fat-heavy Spanish charcuterie and/or pretending to enjoy a screening of your filmmaker friend’s “documentary” which everyone knows is really just b-roll of debris on the street.
Pair With:
A tapas spread, obviously. Mounds of aged manchego, drunken goat, pan con tomate (toasty bread rubbed with garlic to be later drowned in pulverized beefsteak tomato pulp, salt flakes, and really good olive oil), jamon serrano and chorizo sliced paper-thin, and potato chips. Put some ham on a chip, slurp that cava, and thank me later.
Funk-o-Meter
There’s a honey-ish depth to this wine that makes it taste a little richer and, like, meatier than some other sparkling wines, but the funk’s at a real minimum here.
