#1Day1Cava

If you are in to cava and also social media you might have seen the "1Day1Cava" campaign? Personally I love the idea of 1Day1Cava! Just imagine if you had time to get to know one cava a day. Then you'd have a pretty great overview in just one year. Not that you would know them all, but it would be a great start.Personally I have had a thought of having one cava a week that I'd present, but I have not come as far yet. But soon very soon.

The 1Day1Cava campaign is launched by Institut del cava to promote and spread awareness about the producers and their beloved cavas. The campaign will continue this January out and then I'll guess we will see.

Here below are some pictures from the campaign and if you want to have a look in social media just use the hashtag #1Day1Cava

Three Rosés for the summer!

This week´s CavaTV episode is out and I promised to write about the cavas in more detail here. So here we go! ElyssiaFreixenet Elyssia pinot noir Grapes: Pinot noir 85% Trepat 15% Code at Systembolaget: 77151 Price: 173 SEK Ageing: >18 months Dosage:9 gr/l Red fruits in the nose like rassberry and blackberry. Nice bubbles and texture with lingering fruits in the aftertaste. Pairs well with abit spicier tapas like spicy rosted almonds, smoked shrimps and olives.

MascaroMascaró Rubor Aurorae Price: About 12 USD Ageing: >12 months Dosage: 6 gr/l Cherries and strawberries in the nose that stays also in the mouth with a elegant and subtle aftertaste. The acidity is refreshing and the bubbles creamy. A very elegant cava that is great as an apperitiff, but that is well suited to tapas and food like really good and nutty jamon, rosted nuts and great big green olives.

MassuauFerrer i Catassús's Mas Suau Grapes: Trepat and Monastrell Code at Systembolaget: 77148 Price: 121 SEK Ageing: >18 months Dosage: ? Lots of intense red fruits, rasberries, strawberries and red current. A soft mouse and nice acidity with the fruits lingering in the aftertaste. Pairs well with more flavour intense tapas like smoked gambas, chorizo and well matured manchego.

 

Semlor and Cava - A visit to Karin and the foodblog "Glimten i grytan"

This passed Sunday we were at my friend Karins house to do a little test. How well does sweet cava and the classical Swedish pastry "Semlor" go together? Since I have the cava and Karin is a great baker and cook (hence the foodblog I guess ;-) ) it seems like we are a great combo. You can see for your self on this weeks CavaTV episode. https://www.youtube.com/watch?v=E6HNC6opBcY

I did promise to give you the background on the cavas we tried and to link to Karins recipe of other semlor. So here are the amazing semmel recipe first:

Bluberry semlor with Baileys

blåbär och bailys

 

 

 

 

 

 

 

Valentine semmlor

valentin semla

Petit-chou semmlor

petit semla

 

 

 

 

 

 

 

The Cava we tried was Freixenets Carta Nevada, a real classic, then Ambrosia from Mascaró and Nectar Terrenal from Llopart. They were all good combinations to be honest. The sweetness i the cavas met the sweet pastry and made it a bit less sweet which was a nice balance. The bubbles really lightens up the fatty cream and makes the heavy taste much easier. My favorite combination was with the Mascaró and Karin preferred the Llopart. But here comes some more technical information about the three.

carta-nevadaCarta Nevada semi seco Made from equal parts of xarel-lo, macabeo and parellada and aged for between 12-18 months. A dosage of 34 grams of sugar per liter. It is fruity and alit flowery in its character, easy and uncomplicated. Usually available "everywhere" since it is Freixenets bigest products.

cava-ambrosiaMascaró Ambrosia Made of parellada (60%), macabeo (30%) and xarel-lo (10%) and aged for a minimum of two years, this cava is a well made reserva. It is very fruity and full-bodied with some nice aging notes.

 

llopartLlopart Nectar Terrenal Made from xarel-lo and parellada (50/50) and aged for a minimum of 18 months actually makes it a gran reserva. It contains 38 grams of sugar which makes it a Semi seco (NOT a dulce as I said in the  video. I'm sorry for that mistake!). The liquor expedition is aged in oak barrels which gives this cava a special character with toasty toffee notes. But it is also very fruity.

 

 

 

Plum marmelade with rosé cava

It is a real "fruit year" here in Sweden this year. Apples, pears and plums in such quantities so that it is impossible to take care of it all. We don't have many fruit trees our selves but luckily for me I have a neighbour that does not use their Victoria plums, so I am free to pick as much as I want.Yesterday I tweaked my plum marmalade receipt a bit and it turned out really really good. Of course I added the secret ingredients, cava. Here below is the very easy way to make your own. If you don't have Victoria plums, I'm sure that other types of plums work just as fine.

Plum marmalade with Mascarós Rubor a real winning combination!

 

Plum marmelade with Mascarós Rubor a real winning combination!

Plum Marmalade with rosé cava 1,5 kg plums 1 dl rosé cava 1 kg sugar juice from one lemon

Count the plums and rinse the fruit well. Don't take the pips out of the plums but put them all in a saucepan with thick bottom, together with the cava. Boil for 30 minutes. By this time the plums are all mushy and you can take all the pips out with a spoon. Count the pips so you know that you have found them all.

When all the pips are out you squeeze in the lemon juice and ad the sugar. Stir so that the sugar dissolves and let the marmalade simmer for about 55 minutes. Take the foam out with a spoon and then fill on clean jars.

IMG_1123Then you can get a nice sandwich as I did this morning! What we did with the rest of the cava?? We had it to sushi last night! Yummy!

 

The book is on the way to print!

My goodness!Even though it was less than two years ago we did the first book I had forgotten how much back and forth mailing it was at the end. Now the second book is finally ready it seems, and is sent to print. We are so excited both me and Andréas. Especially about the fact that we have been able to write about the things we love about Barcelona and Penedès.

We have also had the great opportunity to present 19 producers, and we hope that this will make consumers in Sweden more interested in the area, cavas and the people who make them.

As always we have tried to be as personal as possible. :-)

I cant give you the entire inside of the book but this below is the intro to the chapter about the producers. I'll let you know when it is available in the stores.

Sunny and bubbly regards!

producers

Looking back on 2012 part one

Hope that all of you have had a nice Christmas and a fantastic start to the new year. I know I have. But this first weekend of 2013 I really feel like looking back on the year that has passed and remember the good things. Because there has been so many! So here I pressent to you my Cava year 2012.

January I was invited by Institut del Cava to learn about pruning. I just love to learn all these things and it was great to visit both old and new friends around Sant Sadurní.

I visited Recaredo and learned about pruning. The brown part is dead... I think it was

Pruning is not as easy as you think because every wine has to be treated differently.

I went to Juvé y Camps and here they were stacking bottled in rima, for the long rest.

 

I also learned how to prune bush wines at the beautiful vine yards of Espiells, among other things.

I also went to Raventós i Blanc for the first time and got a tour of their beautiful vine yards. I was also treated to a wonderful lunch and met Mr Raventós, which was very inspiring indeed.

I of course went to see Eva at Vilarnau to see how things were going. Here I learned about how to check the moisture in the earth.

At Parés Balta I could discuss even more pruning with Joan and Barbara, who also showed me their experiment on some wines, where they had not pruned for three years. It looked very much like something that could have been growing around sleeping beauty.

At Mont Marcal many of the vines were already pruned, and could have a look at the different ways the wines had been treated depending on age and verity. Here a very old Xarel-lo with "pistolas".

Then i had to go home to cold sweden and try to finish the book. Always nice to be home but it is very cold indeed.

We also had to finish up with some photos for the recipes for the book.

In May we loaded up the car and took our best friends Kajsa and Martin, and drew down to Sant Sadurní, to show them our favorite places.

I promise that the car had doors and a roof most of the time. But Paul the car also needed to have some fun in the warmth.

Beautiful Montserrat!

We tried to do some exercise.

We visited Mestres, which was fantastic, and with a great tour and tasting.

One day  we spent with Ramón at Giró i Giró. A tour of the cellar, and production...

Ramón taught Andréas how to disgorge a bottle of cava, with great result.

The girls were supervising...

Then the boys were in charge of the BBQ, which was truly delicious!

One day we visited Ton at Recaredo and got a chance to check on Turo d'en Mota.

We also met Bru who was working hard as usual.

At Vilarnau, Eva showed me around the lab.

and taught me about pressure and how to count yeast cells.

Back at Juvé y Camps, I got the chance to check up on the vines I pruned in January. They semd to all have survived.

Then we tried a swedish produced wine that we had brought, and compared it to on of the JyC wines. Interesting...

Kajsa and Martin went to Barcelona one day and visited El Quim in the Boqueria, among other things.

We went to Parés Baltà and looked at their bees

Josep showed us the waterfall...

...and we were really happy about that

And we of course tried fantastic wines! And a lot of wine was packed in to the car and we were very happy.

Me and Andréas visited Josi at Llopart, and learned about green pruning

Llopart has wonderfully beautiful wine yards overlooking Sant Sadurní and Montserrat.

I also think that our future dream house is on Llopart property. :-) Even though I know that Josi told us that they were thinking about renovating it up them selves to use it.

We visited Mascaró in Vilafranca

Here we tried a lot of nice cava and spirits, but most exiting was a 100% parellada cava from 1994 (I think it was). But some very very nice things came with us back home.

We stayed at our favorite place Cal Ruget of course

Florian and Veronica took us to the saturday market in Vilafranca and we paused to have a glass of refreshment. A very nice day, and so great to spend some more time together.

After some intense days we loaded up the car to go back.

It was a fantastic trip and we are doing it again this year, but under some kind of different forms. We just love to visit new and old friends and every time we learn something new.

To be continued...

 

Still time to buy bubbles for New Year's Eve

Here in Sweden we have a monopoly as many of you all ready know. This makes it a bit more difficult for us to buy bubbles for New Years. One reason is that we don't have a very wide selection if we have not planed in advanced and ordered especially. The other reason is the opening times at the monopoly shops around Christmas. But still there is time to go and buy some bottles so we all have something we like, when we are to celebrate the coming of the new year. Since I'm out in last minute again, I will give you Swedes some tips on what you can find in the shelf selection at Systembolaget. And then some suggestions for the rest of you who might not be restricted by a monopoly. Ok Sweden first:

Raventós i Blanc Brut Nature, is a great classical Cava, and a lot of nice bubbles for your money. 99:- at the monopoly. I love Raventos, and have my self ordered their DeNit that is available in the special ordering section. A very pale rosé that looks like diamonds in the glass. If you are in Penedés any time soon I recommend that you visit the bodega. Raventos is a great place.

For the people who like a crisp citrusy tone like my friend Kajsa does, I recommend Freixenet's classic, Cordon Negro. The first Cava that came in at Systembolaget, and that has stayed on ever since. A classic for 72:-.

 

A third suggestion is a classic from Codorníu. Their Anna de Codorníu is a Chardonnay based Cava and very fresh and fruity with a slight bready finish. I have heard that "Anna" is Spain's most sold Cava around Christmas and new years, and here in Sweden it has also grown very popular. 99:- at the monopoly.

 

For the rest of you not effected by a monopoly:

Anything from the winery Mestres. A very small and high end producer. My favourit at the moment is their Brut nature Vi Sol. A fantastic cava with bready and crisp notes. These Cavas are not the cheapest, but they are well worth the price. Hopefully we will soon find at least one of their products in Sweden, but we'll see towards the spring and see how things go.

My friend Kajsa is also a fan. :-)

Juvé y Camps makes a lot of very nice Cava but right now (and for a while) I have had their Milesimé as a favorite. 100% Chardonnay and very fruity and with a nice bread tone. I have personally allready shared two bottles with the extended family this christmas. It reminds me of sunny days in the Penedès.

 

Last but not least I would suggest Parés Baltà's Blanca Cusiné, that I my self will have as a part of our New Year's dinner.  It is made of  Pinot Noir and Chardonnay and a great flavor of bread, hazelnut, and fruit. And of top of it all it is biologically made.

A very nice family that have found the code of making great wine and cava. And I really look forward to popping the cork on our Blanca Cusiné magnum in a few days.

 

I would of course like to give you so many more suggestions from my favorite producers, but it would be to much. But if you find something from Gramona, Torelló, Llopart, Giro i Giro, Sant Antoni, Collomer, Recaredo, Nadal, Agustí Torelló Mata, Pere Ventura, Mascaró, Vilarnau or Valformosa for example, they have wonderful Cavas and you will never be disappointed. There are so much Cava to try and I can not remember all the Cava. But I miss them all and hope that May will come soon so I can see all my friends in Penedès soon again.

I wish you all a very Merry Christmas and a prosperous New Year!

Presentation on the Cava book

It was a great pleasure to present the book in Sant Sadurní d'Anoia, and especially on the second day of Cavatast when the energy was up high and everyone was in "Cava mood". I could not be happier with the response and the support from everyone present. And I had the opportunity and privileged to meet so many fantastic Cava lovers.

Getting ready for the presentation that was directly translated by my fantastic friend Maria del Mar, chief of Institut del Cava. It was a challenge for us sine we had to break everything up in short sections.

The fantastic ladies Eva (Vilarnau) and Gloria (Segura Viudas & Freixenet) who have both helped me extremely much. I owe them all my thanks and I was so glad to see them at the release.

Pictures and people during the presentation.

Cava girls that love their bubbles!

I was more than happy to sign books fore everyone who wanted and I met so many nice Cava lovers. All in all a very happy day with lots of new friends and a great many new ideas.