Here at Swig Knowledge we like the idea of “The Versus Series” and setting two beverages similar in style, taste and form and see who wins in a head to head test once the dust settles and the room begins to spin. You may remember out first Versus Series (Porter vs. Stout) from a couple of weeks ago. The outcome was a good review for Swig Knowledge and we did it again.
When I was traveling through Spain a couple of years ago, my first stop was in Barcelona and my first stop for a night out on the town was to a wine bar for Cava. Spain is known for its Cava and it is shipped throughout the globe. Some may think Cava is Champagne. I can see why they would: both Champagne and Cava use the some of the same grapes that are grown in similar conditions and both utilize the same method of distillation (Méthode Champenoise – a method of storing wine in a bottle upside-down on racks in underground caves while they create carbon dioxide which creates the bubbles). The basic difference is that only wines from Champagne, France, can be called Champagne (similar to that wines from Porto, Portugal, can only be called ports).
Alright, let’s get started:
The Tail of the Tape:
Cordon Negro Brut by Freixenet
Blend: Macabeo, Parellada, Xarel-lo
Alcohol by volume (ABV): 11.5%
Method: Méthode Champenoise
Aging: 12 months in a cave
Price: $13.00 - $17.00 a bottle
Segura Viudas Brut by Aria
Blend: 60% Macabeo, 20% Parellada 20% Xarel-lo
Alcohol by volume (ABV): 11.5%
Method: Méthode Champenoise
Aging: Up to 3 years in a cave
Price: $7.00 - $10.00 a bottle
Ding, Ding...
Freixenet is the largest cava houses in Spain, similar to France's Moet & Chandon in quality, distribution and importance. The Freixenet cava business started in 1914 and launched the cava “Carta Nevada” (one of its leading products) in 1941 and cava “Cordon Negro” in 1974. Cordon Negro Brut is Freixenet’s most popular cava (the #1 imported sparkling wine in the world). It is a blend of three white, Spanish grape varieties – Macabeo (widely grown in the Cava producing, hot and dry areas south of Barcelona, the Rioja region of northeastern Spain, and the Languedoc region of France), Xarel-lo (found mainly in the cooler northeastern region of Spain in Catalonia and gives off hints of crisp apple) and Parellada (also found in Catalonia and gives off aromas of citrus and golden apples).
It is crisp, clean, well balanced and is very dry. The acidity is lower than champagnes for a softer, smoother flavor. It is medium-bodied with apple, pear and bright citrus flavors and a moderately long and crisp, clean finish.
Segura Viudas, located in Penedes, Spain, (located between Barcelona, Spain, and the border of France) began producing wines in 1950, but it was not until 1969 that it began to market its wines. Today the wine house has accumulated international recognition in a short amount of time. The Ferrer family of Barcelona (the largest producer of sparkling wine for over 100 years) purchased the Segura Viudas estate in the early 80’s and are responsible for Aria's introduction and success in the United States and around the globe. Like Freixenet, Aria is also a blend of Macabeo, Parellada and Xarel-lo grapes.
This Cava is a dry, lively wine, appropriate for any occasion. Its flavor is dominated by fresh pineapple, almonds, honey and straw, with hints of pears.
And the winner is…
Though I enjoyed both Cavas, the winner to me is the value driven Aria. Its flavors stood out more and were not as harsh as Freixenet. It is a great sipping Cava that is strong enough to be paired with seafood, cheese, and a good time. Hope you enjoyed the Versus Series. Look for another one soon. I will also take recommendations!
When I was traveling through Spain a couple of years ago, my first stop was in Barcelona and my first stop for a night out on the town was to a wine bar for Cava. Spain is known for its Cava and it is shipped throughout the globe. Some may think Cava is Champagne. I can see why they would: both Champagne and Cava use the some of the same grapes that are grown in similar conditions and both utilize the same method of distillation (Méthode Champenoise – a method of storing wine in a bottle upside-down on racks in underground caves while they create carbon dioxide which creates the bubbles). The basic difference is that only wines from Champagne, France, can be called Champagne (similar to that wines from Porto, Portugal, can only be called ports).
Alright, let’s get started:
The Tail of the Tape:
Cordon Negro Brut by Freixenet
Blend: Macabeo, Parellada, Xarel-lo
Alcohol by volume (ABV): 11.5%
Method: Méthode Champenoise
Aging: 12 months in a cave
Price: $13.00 - $17.00 a bottle
Segura Viudas Brut by Aria
Blend: 60% Macabeo, 20% Parellada 20% Xarel-lo
Alcohol by volume (ABV): 11.5%
Method: Méthode Champenoise
Aging: Up to 3 years in a cave
Price: $7.00 - $10.00 a bottle
Ding, Ding...
Freixenet is the largest cava houses in Spain, similar to France's Moet & Chandon in quality, distribution and importance. The Freixenet cava business started in 1914 and launched the cava “Carta Nevada” (one of its leading products) in 1941 and cava “Cordon Negro” in 1974. Cordon Negro Brut is Freixenet’s most popular cava (the #1 imported sparkling wine in the world). It is a blend of three white, Spanish grape varieties – Macabeo (widely grown in the Cava producing, hot and dry areas south of Barcelona, the Rioja region of northeastern Spain, and the Languedoc region of France), Xarel-lo (found mainly in the cooler northeastern region of Spain in Catalonia and gives off hints of crisp apple) and Parellada (also found in Catalonia and gives off aromas of citrus and golden apples).
It is crisp, clean, well balanced and is very dry. The acidity is lower than champagnes for a softer, smoother flavor. It is medium-bodied with apple, pear and bright citrus flavors and a moderately long and crisp, clean finish.
Segura Viudas, located in Penedes, Spain, (located between Barcelona, Spain, and the border of France) began producing wines in 1950, but it was not until 1969 that it began to market its wines. Today the wine house has accumulated international recognition in a short amount of time. The Ferrer family of Barcelona (the largest producer of sparkling wine for over 100 years) purchased the Segura Viudas estate in the early 80’s and are responsible for Aria's introduction and success in the United States and around the globe. Like Freixenet, Aria is also a blend of Macabeo, Parellada and Xarel-lo grapes.
This Cava is a dry, lively wine, appropriate for any occasion. Its flavor is dominated by fresh pineapple, almonds, honey and straw, with hints of pears.
And the winner is…
Though I enjoyed both Cavas, the winner to me is the value driven Aria. Its flavors stood out more and were not as harsh as Freixenet. It is a great sipping Cava that is strong enough to be paired with seafood, cheese, and a good time. Hope you enjoyed the Versus Series. Look for another one soon. I will also take recommendations!
No comments:
Post a Comment