Provning och tips till nyår och jul

Bättre sent än aldrig kommer nu faktan bakom provningen i förra veckan. Första tipset om bubbel på 12-slaget är Cavas Hill 1887 Brut. En väldigt trevlig cava med en något rundare och fuktigare stil, Trevlig syra, med tydlig "traditionell" framtoning. Den höga sockerhalten (för en brut) hjälper till att göra den avrundad och lättdrucken.

Pris: 79:- Beställningsnummer: 79656 Druvor: 50% Xarel-lo, 35% Macabeu, 15% Parellada Lagring: >12månader Dosage: 12 gr/liter

 

Mitt andra tips för 12slaget är Aretey. Också denna en traditionell cava men friskare och något elegantare i sin stil. Självklart fortfarande fruktig, men kanske något för den som gillar cavor med lite mindre frukt och

Pris: 85:- Beställningsnummer: 76056 Druvor:  Xarel-lo, Macabeu, Parellada Lagring: >15 månader Dosage: 10 gr/liter

 

Till julmaten passar Jaume Giró i Giró's Grandalla utmärkt. Mycket god till bland annat osten. Grandallla har självfallet en del lagrade toner, men är fortfarande fruktig med blommiga inslag och mycket elegant. Grandalla är en mycket välgjord Gran Reserva, gjord i liten skala av Ramón Giró i Gramona som äger och driver ett mycket litet cava hus i centrum av Sant Sadurní d'Anoia.

Pris: 240:- Beställningsnummer: 79533 Druvor:  38% Xarel.lo, 17% Parellada, 17% Macabeo 13% Chardonnay and 15% Pinot Noir Lagring: >50 månader Dosage: 8 gr/liter

Sist men inte minst måste jag tipsa om den fantastiskt speciella dessertcavan, Malvasia 2009, från Freixenet. Underbar till allt julgodis och lite märkligt nog skumtomtar. Den innehåller ett "reservvin" som ger cavan en stil av söt sherry. Torkad frukt med dadlar, fikon, kola och kanderade mandlar, Underbar!

Pris: 154:- Beställningsnummer: 74222 Druvor:  Malvasia Lagring: >66 månader Dosage: 52 gr/liter

 

Hoppas att ni testar dessa om inte i jul så vid senare tillfälle.

 

Where does the Cava de Paraje Calificado grow?

In the beginning of July the first sites of the new cava classification were chosen. Better late than never I guess, because it has been a very slow process. If the road that the D.O. Cava have chosen, to promote themselves, will be successful is yet to be seen. But personally I’m hopeful that Cava de Paraje might help to spread awareness about the long aged cavas among the more interested consumers. But we need to remember that the production of these bottles is very low and the crowd that buys them small.

The first 12 sites that has been accepted for the “Cava de Paraje Calificado” (insane that there is no English translation) are spread out both among the big producers and smaller premium houses.

Recaredo´s Turó D’en Mota is of course among the sites and if you want you can read more about this special vineyard in earlier posts here on the blog. Also the house of Torelló have their old vineyards of Can Martí on the list which is happy news, although not surprising. I won’t comment on all the houses but just say that I think it is great that this becomes a reality and I hope that the list will grow in the future.

The 12 Cava sites, and the houses that own them:

  • Vinyes de Can Martí – Torelló
  • Turó d’en Mota – Recaredo
  • Serral del Vell – Recaredo
  • Vallcirera – Alta Alella
  • La Capella – Juvé i Camps
  • Can Sala – Freixenet
  • La Pleta – Codorníu
  • El Tros Nou – Codorníu
  • La Fideuera – Codorníu
  • Can Prats – Vins el Cep
  • Font de Jui – Gramona
  • Terroja – Castellroig

I'm really looking forward to trying all these wines when they are out in store. Even though some already are although not under the new classification.

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.

NADAL_RETALL_0132

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. Aurelia 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

2015-05-23 12.26.21-2

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. IMG_2740

IMG_2743

 

IMG_2760

IMG_2752 IMG_2750

IMG_2772

IMG_2771

IMG_2777

IMG_2784

IMG_2779

IMG_2791

IMG_2792

IMG_2796

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!

 

 

 

 

 

 

Torelló, and more magnums than I have ever seen before!

Cavas Torelló is on the way from Sant Sadurní to Gelida. A very winding road that goes up, up and up, until you turn in to the Torelló estate and the road starts to go down again. The road up to the masia is one of the most beautiful I have seen in the Penedès, with olive trees and vineyards on both sides. To be honest the Torelló estate is a little bit of paradise. Also the house is fantastic and you can really tell that the family has been taking care of it in the best of ways for a long time. So much history, and I especially fell in love with the chandelier in their hallway that was very old apparently.

Toni that showed me around is one of the brothers in the family, and they are all together running the company. Me and Toni actually met several times during Cava tast, my book presentation and the coronation of the Cava queen so it feels like we know each other all ready.

Walking through the winery with Toni I learning something new, because Torelló has a press that can press without oxygen ever touching the grapes. Because they fill the press with nitrogen gas! Apparently it works very well so they only use this technique since four or five years back. It is called Inertys .The cellars is absolutely wonderful and bottles stacked in rima everywhere, and everything by hand. Torelló only make reserva and gran reserva and all bottles are moved twice during the ageing time and shaken to reactivate the yeast. This procedure is called battonage and is very time consuming.  Torelló is very focused on Magnums which I love, and they actually have every cava within their portfolio available in magnum. But unfortunately we cant get them in Sweden.

They also make their brut nature gran reserva in jeroboam which I have not seen anywhere. Well of course I have seen cavas in that size before but I have never met a producer that actually has them in "every day production" if you know what I mean. Fantastically cool! To control the pressure and see how the cavas develop is of course important and here three different once were being tested.

We of course also taste some cava, but since I already tried some at Cava tast (their brut nature and their rosé, which are both great), we focused on two of their cavas. Namely their Gran Torelló which is a Gran Reserva brut nature and aged minimum 48 months and contain the traditional grapes, and their 225 gran reserva, which has been aged on oak and then aged in bottle for minimum 30 months. Both fantastic, but I am a bit soft for oak cava I must admit.

If you want to have a look at Torelló's website you will find it here. It is very good indeed and you will find all the information you need in English.

Thank you so much Toni for a wonderful visit! I will bring Andréas as soon as I can because I know that he would love Torelló.