As has often been the case, Dorothy and John at the Wall Street Journal showed me the light. In December, they wrote a column encouraging readers to try more sparkling wines with food. They also mentioned Spanish Cava as a great bargain.
My very first Cava, the Rigol 1897 Brut, made me a complete sparkling wine convert.
It was marvelous -- nutty and lively, with melon and honey notes, and no hint of vinegar. Econo Boy and I had it with cheese fondue, and it was so much fun to pop that cork, watch the bubbles fizz in our glasses, and make a special night out of a weeknight.
Our wedding sparkling wine will also be a Cava: the Segura Viudas Brut Reserva.
What does this wine taste like? Uh ... well ... I don't know.
Econo Boy and I took a bit of a chance on this one. The liquor store where we bought our wedding wines had this on sale for $6.50 a bottle, and it had glowing reviews from Wine Enthusiast and Wine & Spirits. But we haven't been able to find it at a liquor store out here, so we just decided to go for it and add it to our order. Wine & Spirits wrote:
Segura Viudas regularly hits the tops of our charts for Cava. The Brut Reserva is the best Cava we tasted last year, regardless of price, a graceful, complex bubbly with dry apple flavors wrapped in smoke, spice and minerals.Sounds promising -- I can't wait to sip it from my champagne flute!