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We pop the cork on cava and investigate how this caved-aged sparkling wine gives Champagne a Spanish twist. From dry to sweet, ...
wine importer Joe Hackler navigates us through this fizzy favorite from the Pendès region in Catalonia, near Barcelona.
Tags:Cava Wines Tasting,Behind the Burner,Cava Wine Tasting with Joe Hackler,Divya Gugnani,Joe Hackler,Learn about Cava
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Levia Cognani: Cava the Spanish sparkling wine is name for the caves worth age. I’m Levia Cognani and we’re here in Spain for we don’t need to wait for a special occasion to pop a bottle it’s just breakfast so let’s go behind the runner ad met the expert. So I’m here with the co founder Spanish Shrines Joe hackler. So Joe tells a little bit about Cava.
Joe: Cava it comes the word comes from the Greek word Cava which means hig-end table wine or the Latin word Cava which means the area that the wines was stored in a aged them in the cave.
Levia Cognani: Exactly it’s so a very special Spanish sparkler here that people enjoy all through the day having breakfast and we’ve go this Gambas Equebus in front of us and Pan-Pan tramate which one of favorites. So what we are going to try first?
Joe: Will you know there are three designations of the Cava or the Champaign or Sparkling for say. You have the a Brut Natural, you have the Extra Brut and then you have the Brut now they go from dry to not so dry a little furtherier and what we’re going o try here is the Brut Natural the dries of the color.
Levia Cognani: The dry is good. And what we are going to have this? We are going the pan-pan tramate?
Levia Cognani: That’s a good way t start but I’m going to enjoy my — smell very floral.
Joe: And you get that media for to be aggressive to come—
Levia Cognani: You do?
Joe: From the fermentation.
Levia Cognani: The best ever is one on your pallet. It’s so nice, light refreshing definitely dry.
Levia Cognani: It’s right for pan tramate for you and for me.
Levia Cognani: Its best enjoy with food. In my opinion everything is better with food. So Joe tell me what a little bit about the grapes in Cava.
Joe: There — the predominant grape in the Cava is Macabeo the other —
Levia Cognani: Which is indigenous to Spain.
Joe: All of this grapes are in indigenous to Spain. We have the Xarello, the Macabeo and the Parellada. Those are the grapes that are used that Cava.
Levia Cognani: That gives its flavor.
Levia Cognani: So, let’s the try the next one.
Levia Cognani: I love me some Rose.
Joe: This is a brute Rose, so this would be very very good for your breakfast meal or late afternoon, sitting on the terrace, enjoying the sun.
Levia Cognani: You don’t even need to sit on the beach for this one, you can enjoy this at home and by the fireplace and in the winter too. So we’re going to have it here with a Gambas Equebus which is shrimp and eggs but got to get a taste first. And its really beautiful on the know, its got some—and definitely fruit. I smell strawberries and melons, little white peach maybe.
Joe: Absolutely, of the three designations we talked about earlier, this is the brute and it is the fruitiest of the three. It is the least dry of it.
Levia Cognani: Yes, definitely when I—on the palate, maybe not as effervescent as the last one and a little bit sweeter and it just goes down a little smoother.
Joe: Yes, I get like a apricot and melon, peach just glorious fruits.
Levia Cognani: Somebody to dig in to my shrimp and eggs, my gambas equebus, its going to go beautifully with our Rose, do you see shrimp and fluffy eggs. Match made in heaven.