Have you heard of Cava? If not let me briefly explain. Cava is Spain’s version of Champagne. It was not until the 1980’s when the European Community outlawed everyone outside of Champagne, France from labeling their wines as Champagne, thus Spain adopted a new translation and this amazing wine now is known as Cava. in 1872 a young man named Josep M Raventos went to Champagne to study, record and learn the methode champenoise (or the rules and protocols of making true champagne). Mr Raventos brought the hand written notes, diagrams and directions back home and began making his own version of champagne with indigenous grape varietals of Penedes, Xarello, Macabeo and Parallada.
I had the pleasure of spending an afternoon with his great grandson who oversees this venerable and magnificent property in Spain (about 25 east of Barcelona). Young Josep Raventos is the 19th generation in his family to grow grapes and the third generation to make wine under their family’s name, Raventos. It boggles my mind that just after Columbus set sail to “discover” the new world the Raventos family was planting their first vineyards, and on their property still lives a 500 year old oak tree that represents the time, terroir and history of the family and their lives that have been intertwined with all those seasons, all those vintages and good God, all those glorious wines.
If you are looking for truly one of the best Spanish wines and have not tried Cava this is the one that you must experience. Everything is done to perfection, balance and harmony, even their entry level Cava called l’Hereu (meaning heritage in Catalan) is as delicious as spring time. They also make a still wine named Silencis out of mainly Xarello. Stunningly bright with mineral edges and wafts of lemon blossom on the finish.
I can’t say enough about the family, so if you are in Spain look them up. If you are in the States just grab a bottle of Cava for your next dinner.
Saber the MomentWhen it comes to wine, food and celebration, the French seem to add their magic touch to all. Not only have they perfected the most marvelous of wines and effervescent of champagnes, but also a unique and enthusiastic way of opening the bottle, called “the art of sabering.” This technique calls for one to open the champagne by slicing off the top of the bottle with a long saber while the glass remains intact around the cork - a feat that dates back to the 1800s, Napoleon Bonaparte and the French cavalry.Several enticing stories revolve around this bit of history, but the most entertaining involved a test of Napoleon’s newly assigned officers. Each assignee was given three horses, three bottles of champagne, three “willing girls” and three hours in which they needed to drink the champagne, have their way with the girls and traverse a rugged, 20 mile course. “Sabering” the bottle while on horseback could save precious minutes for other tasks. The victory cry of Napoleon’s cavalry became “Sabre le champagne!”Sabering continues throughout Europe today in celebration of weddings, birthdays, anniversaries and a myriad of other special events, and the ritual is now becoming more popular in the United States. As a veteran cake designer, I decided to carry on this festive tradition and offer to perform the art of sabering for my clientele. On a recent trip to Californias Napa Valley to see my work displayed at The American Center for Wine, Food & The Arts, I learned the techniques of sabering and honed my skills.Because of my passion for perfection and the best life has to offer, I wanted to use what I would consider the most exquisite bottle of champagne for my sabering presentations. My search led me to the prestigious Maison de Perrier Jouet in Epernay, France. A parallel search for the ultimate saber led elsewhere in France to the Christofle Haute Orfevreier Workshop in Saint Denis.Perrier Jouet, a Producer of champagne since1811, created the signature look of the bottle, with its delicate arch of white Japanese anemones, in 1902. The graceful bottle was blown by master glass maker Emile Galle. At that point, the quintessential marriage of wine and art was a fait accomplis. Today, the beautiful Fleur de Champagne, or flower bottle, is automatically recognized as Perrier Jouet and its elegant champagne.But this is only half the story, for the bottle still needs to be opened for its intoxicating drink to be savored! As luck would have it, another fait accomplis was realized at the beginning of the next century when the famous silversmith, Christofle, designed the XXI Champagne Saber, created for the celebration of the new millennium. The saber was handcrafted in the Haute Orfevreier Workshop in sterling silver, its forged stainless steel blade plated with chromium. One side of the handle is embossed with XXI to denote the 21st century, while the other is embossed with symbols that represent ecology, globalization, communications and the internet.
There are many ways to enjoy Wine and Champagne. For me, i like it nice and chilled served with a fine meal.
A wise man once said ” A day without Champagne is like night.”
Cheers to all !!