I like Cava. Actually, what I most like about Cava is showing it to people. I usually start by explaining that it’s made in the same way as Champagne, yet with indigenous Spanish varieties and then letting them taste it. There’s a small look of recognition, usually followed by a raised eyebrow as it doesn’t quite taste like Champagne or a traditional Pinot Noir/Chardonnay blend. Then I tell them the price and that’s when people really take note of Cava.
Segura Viudas, Gran Cuvée, Brut Reserva, 2011
Classy packaging. The distinct black and gold shine well and really pops. Made from 85% Macabeo and Parellada, 15% Chardonnay and Pinot Noir. Handpicked fruit and 15 months on lees. Smells like a drying floral bouquet, along with apples, lemons and wheaten biscuit overlaid with creamy beeswax and sour yoghurt. There’s a hint of red fruit too. Familiar…yet ever so slightly different. Good acidity cuts through a distinct cereal flavour and lingering tart citrus. Hyper clean with a drying finish, nothing rough or agricultural about the mousse and beading. An excellent value aged sparkles that will love all sorts of seafood.