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Cava and Croissants? Yes Please! #WinePW

 

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Bubbles bubbles everywhere! This month, Deanna from Wineivore has invited the #WinePW crew to explore Cava. Join us for a brief chat on Twitter Saturday, July 8 at 11 AM EST (that’s 18:00 Istanbul time!) by following the #WinePW hashtag.

Cava is an often overlooked sparkling wine. Significantly less expensive (usually) than Champagne but also a traditional method sparkling wine, Cava can be a simple and enjoyable bottle of bubbles. However, there are Cava houses making serious wines with depth and complexity as well. It can be difficult to know what you’re getting though. Part of that reason is because, while the “heart” of Cava production is in Catalonia, Cava can also come from Aragon, Navarra, Rioja, Pais Vasco, Valencia, and Extremadura.

Let’s dive a little deeper!

Cava DO Production

Despite the broad geography within Spain in which Cava can be made, the rest of the DO rules are fairly strict. Cava’s main grapes are Spain’s Macabeo, Parellada, and Xarel•Lo, but traditional Champagne grapes can also be used. Wine must be aged on the lees for a minimum of nine months and the final alcohol cannot be less than 10% or more than 13%. In 2019, the DO took steps to further restrict production:

• Minimum time in cask for Reserva wine increased from 15 to 18 months
• Maximum yield lowered from 12 to 10 metric tonnes per hectare
• All bottlings must be vintage or multi vintage dated
• All Cava Reservas and Gran Reservas must be both organically farmed and from vines at least ten years old
• Reserva and Gran Reserva wines must be included in the Cava Vineyard Registry and fruit origin must be stated on the labels

The same year the DO released these stricter regulations, nine leading Cava producers abandoned the DO to express their dissatisfaction with its failure to differentiate winemaking practices produced by those from large versus smaller-scale producers. Thus was born Corpinnat. The name, a combination of Latin and Catalan means “from the heart of the Penedès”. The association favors small-scale production over large, hand harvesting, and organic farming.

Freixenet 

For this event, I chose a bottle of wine from well-known producer Freixenet which is sometimes available in Turkey. I’ve actually had this bottle for a couple few years because, even before the Lira crash, it was overpriced. But that’s a different topic. 

Freixenet has some history behind it! The winery, founded by Pedro Ferrer and Dolores Sala, both from winemaking families, released its first wine in 1914.

In 1889, Pedro Ferrer married Dolores Sala, whose family had been making wine at their Casa Sala property since 1861. Pedro’s nickname was “El Freixenet”, named after his family’s ranch “La Freixeneda”, which means ash tree grove in Catalan. Dolores’ keen interest in the winemaking process was easily complemented by Pedro’s business savvy and sense of community.

At the same time Pedro and Dolores got married, phylloxera hit Spain and decimated their vineyards. Undeterred, they replanted specifically with the thought of making sparkling wine. In 1924 they were ready to go and the Freixenet label was born. 

Freixenet Cordon Negro, Brut

As I mentioned, I bought this a couple few years ago and I believe it was made before these new regulations above went into effect. The various vintages that went into the wine do not appear on the label and the what info is there, varies a little from the website. For example, the alcohol on on my bottle was 11.5% but the website lists a higher amount. I’m going to go ahead and believe though that the other information is more or less the same. That means a blend of Macabeu (35%), Xarel•Lo (25%), and Parellada (40%) with 18 months on the lees and a dosage of 9 grams/liter.

Brilliant, medium gold, big vigorous bubbles in the glass. A single flick of the wrist resulted in an aromatic explosion of yellow fruits (apple/pear), yeasty bread, and jasmine and linden blossoms. Bubbles dissipated fairly quickly in the mouth but they left behind lingering flavors of honeyed yellow fruits, honeysuckle, and linden jam. Yum!

My original pairing plan was fried chicken because bubbles and fried chicken are a match made in Heaven and any excuse to have either! But then I stumbled across a recommendation from Fiona Beckett for Cava with croissants. It just so happens that one of my bestest friends (and amazing photographer of my book!) is a professional baker, how could I not try this!

And wow she was right! The bubbles and acidity of the wine cut through the buttery flakey goodness of the croissant and the way the flavors melded reminded me of linden jam on a croissant. 

Pop the cork on more Cava!

Don’t forget to check out the Cava pairings the others in the #WinePW group suggest!

“Huevos Rotos (Broken Eggs) + Juve & Camps Reserva de la Familia Gran Reserva Brut” from Camilla at Culinary Cam

“Cava and Croissants? Yes Please!” from Andrea at The Quirky Cork

“Grilled Teriyaki Chicken+Cava= A Perfect Summer Pairing” from Wendy at A Day in the Life on the Farm

“Coconut Almond Tea Cakes and Torre Oria Cava Rosè“ from Terri at Our Good Life

“Cava with an eclectic array of Tapas!” from Robin at Crushed Grape Chronicles

“Hoya de Cadenas Cava Brut and Coctel de Camaron” from Deanna at Wineivore

“2017 Can Descregut Corpinnat Brut Nature Reserva + Spanish Inspired Appetizers!” from Martin at ENOFYLZ Wine

“Slightly sweet Cava Brut ups your grilling options” from Linda at My Full Wine Glass

“For a Sparkling Summer Surprise, Try Spain’s Biodynamic Raventos i Blanc with Anchovy Sammies” from Gwendolyn at Wine Predator

Please Help Turkey and Syria!

Turkey and Syria are still in desperate need of help after the horrific earthquakes that have decimated large areas of Turkey’s south east and northern Syria, please consider donating to one of the relief efforts if you are able:

• • Animal rights organization Haytap is helping animals affected by the earthquake, and displaced people who need a place to stay with their pets. Other animal-focused groups such as Dört Ayaklı Şehir (Four-Legged City) and Work Animals Rescue Foundation, are also helping farm animals, street animals, and pets.
  • Donate to civil society groups working on the ground to provide immediate relief and medium- to long-term recovery to survivors via UK-based Turkey Mozaik Foundation or US-based Turkish Philanthropy Funds. 
  • Donate to the volunteer response being carried out in Turkey by the trusted, independent NGOs İhtiyaç Haritası (Needs Map) or Ahbap.  
  • Hayata Destek (Support to Life), is a Turkish NGO experienced in providing humanitarian relief and working with underserved communities. 
  • World Central Kitchen provides funds and food to those still living in tents in the affected areas. 
  • To support rescue efforts in Syria, donate to White Helmets and SAMS. 
  • Field Ready Türk‎iye (Sahaya Hazır İnovasyon Derneği) is a team of engineers working in Gaziantep, Turkey, and northwest Syria who make cheap, low-tech airbags for search and rescue from buildings which have collapsed. “If we move fast they can make more,” a good friend who previously worked with the team writes. “The workshops in Syria also have vast experience of fixing essential medical equipment, and making insulated shelters – both greatly needed right now”