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Wine Pick of the Week - continued

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October 16, 2014

Visiting from his Ottawa restaurant, Navarra, chef Rene Rodriquez (winner of Top Chef Canada season four) was in our city this week, and together he and I drank some of this remarkable, refined cava. Seriously structured, dry as a bone, and full of yeasty complexity, you should try it this weekend in a pine-mushroom risotto (yes, cook with it) and enjoy the earthy alchemy that results.

Parés Baltà Cava Brut Orgánico





Parés Baltà Cava Brut Organico


Spain +366872

The Cusiné family has been farming in the Penedès region since the 1790s. When they took over the Parés Baltà estate in the 1970s, they continued the tradition of organic cultivation, certifying their vineyards in 2004. This fresh, clean wine shows how truly elegant cava can be. The distinct Catalan grapes Parellada, Xarel-lo, and Macabeo provide a lovely mix of aromas and flavours: apple, pear, lemon, herbal, and mineral. Traditional-method fermentation and 18 months of aging in the bottle (just like Champagne) bring toasty richness and creamy texture. Built around a firm spine of acidity, it also possesses Mediterranean warmth and charm.




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