Cava and Other Sparklers

Just in time for the holidays, a collection of fantastic sparkling wines from GDP

Freixenet Carta Nevada Semi Dry 12% $10

Pineapple and spice greet the nose along with a just a hint of a yeasty underlay. Round and smooth on entry, with a fairly sweet flavor profile that recalls peach syrup and honeycomb with a hint of chalky mint underneath. There’s plenty of balancing acidity here, but the wine does remain sweet and simple on the fruit driven, ripe pineapple-laden finish. 84pts

Ondarre Seleccion Millennium Brut 11.5% $12

Earthy and waxy on the nose with notes of almond and dried flowers over light pithy fruit. Clean and refreshing on entry, this shows off a nicely focused feel in the mouth with simple yet attractive citrus and cheesy yeast flavors. Very clean and well balanced. The finish is bright if short. 84pts

Segura Viudas Brut Reserva 12% $8

Sweet and slightly candied smelling with notes of lime, pineapple and watermelon on the nose. Hinting at sweetness on entry as well with flavors that mimic the nose. A rather fine mousse and creamy texture which makes this broadly appealing. The finish is a bit short, though it is nicely dry and shows a bit of yeasty character. 83pts

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  • Snooth User: abquiat
    491506 19

    I am very surprised that none of your featured cavas are from the cava house Codorniu -- a wonderful place (we visited there in 2010) with fantastic brut and brut rose' sparkling wines.

    Dec 24, 2012 at 3:05 PM

  • Snooth User: dvrcru
    1099311 24

    I dont know if any of these family cava cellers get to the other side of the atlantic, but it is worth to know or to have heard of these brands: Miquel Pons (with his Eulalia de Pons Brut Reserva), and all of the sparkling wines of Rimarts. Rico, rico ...............

    Dec 24, 2012 at 8:31 PM

  • Snooth User: JensGA
    585107 4

    I agree with earlier comment on Codorniu. Their production doesn' t (or didn't) rely so heavily on export but seems to be more true to the traditional Catalonial style. Thus I generally tend to prefer their cavas over Freixenet's.

    Dec 24, 2012 at 9:28 PM

  • Totally agree on the Codorniu comment, that Cava rocks! Way better than loads of sparkling stuff and for the price you can get a bottle, oh boy it is unbeatable!

    Dec 26, 2012 at 4:55 PM

  • I know a guy who once worked with the Freixenet company and he was told (by the boss, indeed) that the way to serve Cava was to chill it so much that ice crystals formed in the glass as you poured it. Which is terrific if you're in, say, Madrid, on a hot June night, less so in England in winter. Still, my routine is to get the stuff down to a hairsbreadth above absolute zero, and what do I find but a nice prickly mousse, followed by a hint of burnt caramel on the tongue, then a ferocious poof as it expands rapidly across the floor of the mouth like a CO2 fire extinguisher, leaving only a chesty rasp in its wake. It passes the time very agreeably, especially when you consider what we paid.

    <a href="">The Sediment Blog</a>

    Dec 27, 2012 at 4:12 AM


    Dec 30, 2012 at 6:26 AM

  • Snooth User: MelanieCP
    Hand of Snooth Voice of Snooth
    698415 18

    Great article!! I too wish that Codorniu was represented above. Especially Anna de Codorniu Brut, the first cava to introduce Chardonnay in it's cuve - which I believe you referred to in your article. Also try to the Anna de Codorniu Brut Rose - 70% Pinot Noir and 30% Chardonnay.

    Dec 31, 2012 at 3:22 PM

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