Leap year day, only every 4th year!

Today is a very special day! It is a day that only occurs every 4th year, and it is also the day (according to very old traditions that can/and should be ignored) when women could ask there sweetheart to marry her. So look out all men out there!

No matter if you are proposing to your darling or just treating this day as any other normal working day, I just want to tell you this… Celebrate!
This day will not come again for another four years, and on top of everything it is “hump day”. A perfect day to celebrate!

And of course I have a suggestion.
For once I think that you should try something sweet. Namely a fantastic Cava made on 100% Malvasia, and with a dosage of sweet sherry like wine, that makes it a great partner to desserts like crema catalana and chocolate cake. And I think that leap year day and “hump day” can be worth celebrating with some dessert too.

The name of the Cava is Freixenet Malvasia, and I think that it is the 2001 that is available in the stores now.

But if you cant get a hold of this one, just take something that you like and enjoy it. Enjoy like and everything that is good, because there are so many things to be great full about!

Personally I’m going to trim our hedge of Lilacs today, so that it will look good this summer, and that I’m very happy about! Happy leap year day!


Agusti Torello Mata loves Macabeu!

I miss Penedès so much! It is again minus degrees here in Sweden and even though the sun is shining I get a bit irritated by the fact that the spring seems to take its time to arrive. So in the mean time I sit here and look back on all my trips to “Cava Country” with the warmth, lovely Cava and fantastic People. And I came to think about the first Cava producer I visited during my trip in September, Agusti Torello Mata.

ATM is situated just outside Sant Sadurní and is run by the family with he same name. We were lucky to meet almost everyone in the family, and were shown around by Lali one of the daughters.
ATM is a fantastic producer with top quality Cavas all through their range. They age their Cavas for a long time and are especially fond of the grape Macabeu. Of course they use other grapes too, but they keep Macabeu closest to their hearts.
Their Cava Barrica is made from 100% Macabeu and is partly fermented in oak barrels.

The house of Agusti Torello Mata is probably most famous for their Cava Kripta that has become a real “cult Cava”. Kripta is a Brut Nature made from Macabeu 45%, Xarel·lo 20% and Parellada 35% and aged for a minimum of 48 months with a cork. Every thing is made by hand, when it comes to handling. Kripta is also very easy to recognize since the design is quite special when it comes to the bottle shape and the fantastic artwork on the label (see picture here on the left). If you have the chance to try this Cava (or any of the Torello Mata family Cavas) I highly recommend you to do that.
If you want to have a look at their total portfolio and get some more information about the company I suggest you have a look at their web site that you find HERE.

Here comes some pictures from my visit with the family.


Planing for future “Happy Friday Cava”

Here in Sweden we have a monopoly when it comes to alcohol, called Systembolaget. This makes it hard for me to suggest Cavas to the people living here since there is some planning needed if you want any Cavas over 99 kronor (about 10 €).
There are in total 72 Cavas available at Systembolaget and 58 of these you have to order especially if you want them and wait for about 8 days for them to be ready for pick up. I know it is absurd!

So today when we are all getting ready for “Happy Friday Cava” it is not easy for us to just go and pick up the bottle of our choice. SO because of this I’m ahead of schedule and will today suggest a Cava for the Swedish readers to order, so if you are lucky you will have it for next Happy Friday Cava event! All of the rest of you living elsewhere are probably more lucky since you will most likely be able to buy this great Cava in a store not to far away from where you are right now, since as you see on the map below they are all over the world!

The Cava I’m talking about today is Raventós i Blanc De Nit

Raventós i Blanc is a fantastic place and I really recommend you to visit them when you are in Penedés next time. And of course their Cavas are wonderfull. But the one that caught my heart right away was the De Nit.

De Nit is a very pale rosé, so elegant in colour that is would suit any larger banquet or movie premier, because it will make anyone feel like a V.I.P or a moviestar.  It is so clear that it is like diamonds in a glass.
It is made from the traditional grapes Macabeu (50%), Xarel.lo (25%) and Parellada (20%) but also has a twist of Monastrell (5%) that gives that special colour.
It is fruity crisp and oh so elegant on the tongue.

So how do you get your hands on one (or several)?
In Sweden you go up on Systembolagets website and you order it. It is only 149 kronor a bottle which I in my opinion is a bargain. And then you cross your fingers that Systembolaget will be quick about it! (77423 is the ordering number.)

If you do not live in Sweden I recommend you to have a look at Raventós i Blanc’s website to see where you can get it. Or you can of course google it and have a look at all the web shops available.

I sincerely recommend you to try this Cava even though it needs to be ordered especially if you live in Sweden. But trust me, it is worth the wait!


Cava tips for the Swedes who want to celebrate the new princess!!

Whit a new princess born this morning some of us wants to celebrate, and I have received some requests to come up with some tips regarding what bubbles to buy.

Here are my suggestions that you living in Sweden can go and buy at the monopoly straight from the shelf.

Segura Viudas Brut rosé  for 69 kronor is a bargain and why not pick some pink bubbles?

Raventós i Blanc brut nature for 99 kronor made on the traditional grapes, and one of my favourites in the swedish “shelf selection”.

Codorniú Classico for 69 kronor if you want something a bit sweeter.