Don’t you just love surprises? Like that cheerful motorist that let you in this morning or the $10 you found in an old pair of pants? Well, here’s another small wonder that’s guaranteed to put a smile on your dial - a gold medal winning cava that’s been named one of the Top 10 Sparkling in the World. And guess what? It’s going for just $12. Cheers to mini-miracles, mofos!
Cava is Spain’s answer to Champagne and this one is made by a quirky bunch of innovative winemakers in Catalunya renowned for delivering serious bang for buck. Made using xarel-lo and parellada, the traditional grapes of Cava, this little sparkler is aged for 12 months before release. And the result is a fresh and fruity party starter that’s bursting with citrus fruits, pears and lively bubbles that gives a lot of France’s fizz a run for its money.
Described as a “must buy for hot summer days, a rough week, or brunch with friends” by Uncorked Winestyle, put a dozen in the esky ‘cause this price calls for a surprise party!
“...this is a MUST BUY for hot summer days, a rough week, or brunch with friends!”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% Xarel-lo, 30% Parellada
- Serving Temp.
Hola! Spain, you big party animal, you. Spain is the third largest wine producer in the world. Spain is home to some of the most widely enjoyed grape varieties such as Tempranillo, Albarino, Garnacha, Verdejo and Monastrell. The wines are more affordable and they pair perfectly with Mexican food. So delicious foody wines at a good price? That sounds pretty good to us.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Buckwheat blinis with smoked salmon and dill cream
- 1 egg
- 3/4 cup milk
- 1/2 cup self-raising flour
- 1/2 cup buckwheat flour
- 30g butter, chopped
- 150g smoked salmon, sliced
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lemon rind
- Dill sprigs, to serve
- Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
- Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side. Transfer to a wire rack to cool. Repeat 3 times.
- Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
- Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...