156/365 – Catalonia – D.O. Alella – Alta Alella – Cava Bruel
Cava Bruel, 100% Pansa Blanca
This is a organic product of high standards, like most products made by Alta Alella. It has a minimum of 15 months on lees in the bottle, methode champenoise, which makes it a reserva and with no added sugar it is a brut nature. Pale yellow color and fine bubbles. It demonstrates perfect floral aromas and green almond flavors. It is a a light Cava, very soft on the palate, fresh and medium persistent. This is a Cava to be enjoyed during a lovely, warm, spring evening, maybe overlooking the Mediterranean sea?
Catalonia is a land of immense beauty with no less that 11 geographically unique wine districts awarded with the D.O. status, denomination or designation of origin, and is also the main producer of the Spanish sparkling wine Cava, which with its own D.O. makes for 12.
During one day it’s possible to combine a hike in the mountain, a dip in the sea, and a walk through the vineyards. The Catalan nature offers the most stunning sceneries; from the sandy beaches of Costa Daurada to the steep hills of the Priorat vineyards, from the lush and billowing Penedès region, to the emblematic Monserrat Mountain.
The weather is suitable for tourism throughout the year. The winter is mild and dry, and the almond trees are in blossom already in February. The spring and autumn may come with a day of rain, but mostly the sun is shining from a sky as blue as the cornflower. In March, life slowly returns to the vineyards, and the young leaves paint them a fresh pale green.
September is a busy month in the vineyards when the grapes are ready for harvest, and in October the colour symphony ranges from green to yellow, and from orange to red. In November it’s time for the olives to be picked, and for the end of the farmers’ year to be celebrated with the harvest feast in most rural villages.
In Catalonia’s diverse wine regions, more and more producers are making exceptional wines, using sustainable methods both in the fields and in the cellars. Most acclaimed internationally are the intense and fruity red wines from Priorat, the result of a dry and hot climate, the slate based soil and labour-intense farming methods.
In Penedès, the queen of the wines is the sparkling Cava, made of local grapes, and in it’s best versions it’s a crisp dry Brut Nature. But more regions are reaching the international market with interesting wines, and each region offer it’s own unique reason for a visit.
The Catalan cuisine is very complex and sophisticated, ranging from the seafood from the coastal areas, with the mushrooms of the forests, and meat from wild pigs and rabbits. Catalans are known for a brave mixture of taste and ingredients, and have come up with the sea-and-mountain style cooking, “mar i muntanya”, where meat and seafood come together in a delicious combination.
Dried fruit and nuts are commonly used both in sweet and savoury dishes, and olive oil is a must in almost any recipe. Garlic, tomatoes, and peppers are staples, and bough fresh from the vegetable markets in the local village. In the mountainous interior, pork is turned into a wide variety of cold cuts and salamis, genetically referred to as “embutidos”, and to the local sausages like “longanissa” and “fuet”.
223 to go!