I was able to squeeze in this tasting the night before the lockdown on March 15th and it was held at Corkbuzz wine bar and restaurant at 13 East 13th Street, just south of Union Square Park in Manhattan.
Cava is a sparking wine produced in Spain. It comes from the Penedès wine region in Catalonia and is not far from the city of Barcelona.
To be called Cava, the wine must be made using the methode champenoise. The traditional grape varietals used in making Cava are the indigenous Xarel-lo, Macabeo and Parellada varietals with the non native varietals of Chardonnay and Pinot Noir now used as well.
It might be heresy for me to say, but if I’m looking for a budget sparkler I much rather have a glass of Cava than a glass of Prosecco.
NV Barcino Brut “Belle Epoque”
(50% Macabeo, 30% Xarel-lo, 20% Parellada)
NV Casas del Mar Brut Blanc de Blanc
(40% Xarel-lo, 30% Macabeo, 30% Parellada)
2016 Juvé & Camps Brut “Essential Reserva”
(100% Xarel-lo)
2018 Naveran Brut “Dama”
(85% Chardonnay, 15% Parellada)
2017 Alta Alella Mirgin Reserva Brut Nature
(40% Pansa Bianca, 30% Parellada, 30% Macabeu)
2013 Agusti Torelló Mata Gran Reserva Brut Nature
(38% Macabeo, 34% Parellada, 28% Xarel-lo)
NV Eudald Massana Noya Reserva Brut Nature
(Macabeu, Xarel-lo, Parellada, Chardonnay)
NV Josep Foraster Rosat Reserva
(100% Trepat)
NV Conquilla Brut Rosé
(100% Pinot Noir)
NV Pere Mata Rosé Brut Nature “Cupada”
(70% Garnatxa, 30% Parellada)
NV Dibon Brut Rosé
(100% Garnacha)
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