Sunday, August 3, 2008

Bubbly Bits: Cristalino Cava

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Originally uploaded by nikoretro
I love bubby! French to American, brut to demi-sec, I love it all. Not that every bottle of bubbly out there is wonderful, but there are oh so many that are. Unfortunately, I don't have the budget that affords Champagne every night of the week so I'm always on the hunt for great sparklers under $10. This is one of them.

Cristalino is a Spanish Cava by Jaume Serra. Cava's can be pink or white and come from the Penedès region of Catalonia (Spain). The rocky Penedès lie about 40 km south of Barcelona where only certain grape varieties are grown to make Cava. The Denominación de Origen laws require Cava's to be made from a blend of the following grapes: Macabeo, Parellada, Xarel·lo, Trepat, Chardonnay, Pinot Noir, and Subirat.

Cristalino Brut Rosé is made from 60% Pinot Noir and 40% Trepat, made traditionally with the secondary fermentation in the bottle. The classic Cristalino Brut is made from 50% Macabeo, 35% Parellada and 15% Xarel-lo. Both are crisp, clean, fruity and delicious; perfect for your wedding toast or for serving lots of guests on a little budget. They are true crowd pleaser's. And though lovely on their own, you don't feel bad about using the Brut for Mimosas or Champagne cocktails.

So the next time you need a little sparkle in your life, give this beauty a try. It's perfect for those everyday special occasions.

Cristalino Cava Brut: The fine foam supports aromas of fresh bread crust and apple skin which give way to crisp McIntosh apple and light toasty flavors on the palate. Crisp acidity and subtle minerality make this a refreshing summer sparkler.

Cristalino Brut Rosé: Juicy watermelon and fresh berry flavors burst through the bubbles on your palate. The deep pink color suggests it spent some time with the skins which adds a little tannin that allows this sparkler to stand up to many foods. Try it with salmon dishes or Old Bay laced Maryland crab cakes.


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