Tag Archives: Gran Reserva

I love diversity, that’s why I love cava

The diversity within the DO Cava is both a blessing and a curse, and many people working with cava would agree on this. I choose to see the positive side. So what is actually so great about it?

Well let me explain…

The biggest reason for the great diversity among cava is the fact that nine grape verities that can be used, more to choose form right there. Xarel.lo, macabeu and parellada are the most common verities and make up the backbone in traditional blends. Many people would say that this trio is the soul of cava and what makes it so special. But you also have chardonnay and malvasia among the white grapes allowed. When it comes to the red verities there are trepat, garnacha, monastrell and of course the very popular pinot noir. Since it is now allowed to make blanc de noire also in the DO Cava, with trepat as only exception, the possibilities are many. In my opinion all these red grapes make a great spread of rosé cavas, from the elegant salmon pink to the fruity bright raspberry coloured, that can be enjoyed and used in combination to endless types of food.

The three age classes from the minimum ageing of nine months, to the reserva at a minimum of fifteen months and the gran reserva at thirty months or more, are also one aspect that widens the range of choice. Unfortunately many people only know the very young products and think that this is the only way to have cava. Numerous times I have met wine people and even fellow sommeliers that think that cava cannot be aged, and nothing could be further from the truth. Some even say that the local grapes don’t have the structure to age in a good way, and to those I can very much recommend a trip to the cava houses of Gramona, Recaredo, Juvé y Camps or Castell San Antoni, just to mention a few.

One other aspect that contributes to the wide spread of choice with in the cava family is the price range, and this is a very debated subject. Mass produced or high end, the choice is yours. I’m not saying that this wide spread is all good. But if you exclude the very cheapest bottles from the discussion, I do think it is great that you can find a cava that suits your taste, the occasion and your wallet. Because to be honest, most of us are not made of money and can’t drink 50 Euro bubbles every day, at least I can’t. And one thing that you can be sure of is that you very often get extremely good value for your money, since the land prices and production costs are so much lower in Penedès then say Champagne.

So my dear friends, if you have not already dived in to the sea of great cavas out there and enjoyed the diversity. I highly recommend you to do that as soon as possible and I’m absolutely positive you will find some favourites.

Cheers and happy hunting!

 

I love diversity, that’s why I love cava

The diversity within the DO Cava is both a blessing and a curse, and many people working with cava would agree on this. I choose to see the positive side. So what is actually so great about it?

Well let me explain…

xarello grapesThe biggest reason for the great diversity among cava is the fact that nine grape verities that can be used, more to choose form right there. Xarel.lo, macabeu and parellada are the most common verities and make up the backbone in traditional blends. Many people would say that this trio is the soul of cava and what makes it so special. But you also have chardonnay and malvasia among the white grapes allowed. When it comes to the red verities there are trepat, garnacha, monastrell and of course the very popular pinot noir. Since it is now allowed to make blanc de noire also in the DO Cava, with trepat as only exception, the possibilities are many. In my opinion all these red grapes make a great spread of rosé cavas, from the elegant salmon pink to the fruity bright raspberry coloured, that can be enjoyed and used in combination to endless types of food.

Bottles in rimaThe three age classes from the minimum ageing of nine months, to the reserva at a minimum of fifteen months and the gran reserva at thirty months or more, are also one aspect that widens the range of choice. Unfortunately many people only know the very young products and think that this is the only way to have cava. Numerous times I have met wine people and even fellow sommeliers that think that cava cannot be aged, and nothing could be further from the truth. Some even say that the local grapes don’t have the structure to age in a good way, and to those I can very much recommend a trip to the cava houses of Gramona, Recaredo, Juvé y Camps or Castell San Antoni, just to mention a few.

Vine yards at RecaredoOne other aspect that contributes to the wide spread of choice with in the cava family is the price range, and this is a very debated subject. Mass produced or high end, the choice is yours. I’m not saying that this wide spread is all good. But if you exclude the very cheapest bottles from the discussion, I do think it is great that you can find a cava that suits your taste, the occasion and your wallet. Because to be honest, most of us are not made of money and can’t drink 50 Euro bubbles every day, at least I can’t. And one thing that you can be sure of is that you very often get extremely good value for your money, since the land prices and production costs are so much lower in Penedès then say Champagne.

So my dear friends, if you have not already dived in to the sea of great cavas out there and enjoyed the diversity. I highly recommend you to do that as soon as possible and I’m absolutely positive you will find some favourites.

Cheers and happy hunting!

Anna and cava

Ny höjdare på Systembolaget

nadalSom jag har väntat, men idag släpps den äntligen!

Systembolaget har blivit bättre även på cava när det kommer till beställningssortimentet på senaste tid, men i ordinarie sortiment har det fortfarande varit skralt med cavor som åtminstånde rör sig mot hundralappen. Detta har spätt på den bild som redan finns om att cava är billigt bubbel. Så ÄNTLIGEN kommer en Gran Reserva som kommer att nå fler genom det ordinarie srotimentet (dessvärre inte alla pga bolagets nya modell där butikerna styr mer själva).

Det är huset Nadal som kommer att värma våra hjärtan framöver i vintermörkret, med sin Brut Nature Gran Reserva från 2008. Och nej, den har ingenting med den kända tennisstjärnan att göra, men namnet gör den ganska lätt att komma ihåg.

Nadal brut nature 2008,  är gjord på parellada, xarel-lo och macabeu och är underbart krispig, med fin syra och välutveckalde aromer. Marsipan, nötter och kex från lagringen, som också ger en mjuk mousse som ligger fint i munnen. Frukt finns också kvar från druvorna, både äpple och pärontoner som ger fräschör.

Detta är helt enkelt en underbart prisvärd cava för bara 149:-. Helt sjukt faktiskt när man tänker på det. Den är ju faktiskt från 2008!

Så mitt tips är självfallet att du kollar om ditt närmaste systembolag har tagit in Nadal Brut Nature, för chansen är stor att de har de om du bor i en förhållandevis stor stad.

CIMG0032 Finca Nadal i vinterskrud vilket inte händer ofta.

Utdrag ut vår senaste bok “Barcelona & Penedés, upplev cava på plats”
Can Nadal grundades på 1500-talet och sedan dess har vin odlats på gården som ligger nära Torrelavit. Ramón Nadal Giró som grundade företaget Nadal, planterade om samtliga vingårdar 1941 då dessa under general Franco och det spanska inbördeskriget hade jämnats med marken för att ge plats åt start- och landningsbanor.
När man står i provningsrummet en trappa upp i huset och ser ut över de underbara vinrankorna är det svårt att tänka sig att det var här bombplanen startade för att flyga sina nattliga räder över Barcelona. tanken är svinlande. Nu syns ingenting av det förflutna, men folket här omkring har inte glömt och bär med sig det som hände deras släktningar.

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Aurélia Castel D’Age

Every week I upload a short presentation about a cava that is available at the Swedish monopoly “Systembolaget”. Why? Well, because I think that swedes should try more cava to realize (like the rest of the world) that cava comes in many shapes, former and sizes and that it is really great products (at least most often).

Since one year ack I’m on maternity leave and  I have come to realize that it is not always that easy to squeeze in even a short film like in this case, when the baby is sleeping. Because now she is over one year old and does not really sleep that much any more. Hence I had to film with her running around today.

Anyhow. Aural from Castell D’Age that I tested today is a really nice ecological cava. It is a brut nature and a gran reserva. It is very fruity and elegant in its approach and not overly “bready”, thinking about its over 30 months on the lease. I like the bubbles and the acidity and over all I would say it is fruity and elegant.

So I really think it is worth a try! In Sweden its 151 SEK at the monopoly, but you have to order it specially, which means that you can’t just pic one up for the shelf… I know it is insane, but that is the way we work here.

Hope you try it and like it! Happy weekend to all!
Bubbly hugs!

/Anna

If you want to have a look at the Swedish episode you will find it here through this link: https://youtu.be/_aOKq6DlIuc

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A day for foodies and other lovers of life!

This Saturday we spent with other food and wine loving friends. We were chefs, food bloggers, crasy foodies, food stylists, photographers, authors, sommeliers, youtubers, (and others), who met up to fill a whole day with just food, wine and nerdy things that has to do with just those two things. We learned how to “style” food for pictures, cook absurdly nice desserts (and learning all the tricks to make it look advanced when its not), tried some extremely nice cavas and cooked more strange food. All this thanks to my friends who run the food blogg “glimten i grytan”. Me and Karin did a Cava TV episode about cava and swedish Semlor a while back). Here below you can see how the day developed in pictures.

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Every one went abit “bananas” since we all got 20% off on everything. And “foodies” in a specialiced “kitchen appliance store”… well you can imagine.

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Andréas and Ulrik were happy with their findings. Andréas boutgh a copper pot among other things…

 

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Food styling with Liselotte Forslin and Ulrika Ekblom. Next time we write a book we will do it together with them. It will ba a “tapas and Cava” book. Andréas will do the reciep, I will write and they will do the rest. 🙂

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Johan Hedberg aka “Matgeek” came and thought us so many good things! We also got the chance to buy his book about butter. I’m thrilled!

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One of the two very nice desserts that we “made” with Johan. He also tought us a trick, how to always succed with our marangs!

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Everyone ready for cava Mater class, with seven wonderfull cavas Gran Reserva. Cavas Hill, Vilarnau, Juvé y Camps, Castell d’Ange, Llopart, Gramona and Recaredo. Everyone were very excited and happy to be able to try such a great line up!

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Cooking together with Kristoffer who is a professional chef (and ecpecially good in spanich food). We did three wonderful and very special dishes. Great fun and we learned so much!

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Asparragus with pickled coltsfoot and rosted buckweat. Strange but so good.

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“blood pancakes” with sour milk, rum and dill.

After this we went home and slept like loggs! But the day was amazing and we met so many new friends that have the same interests as we do. Hopfully we will all keep in contact through social media.
Thanks to everyone who particiapted and a million thanks to Karin and Ulrik who organised it all. AND a big thank you to all the producers who made the fantastic cavatasting possible!