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Tag Archives: Cava

Winebits 389: Three-tier, lower alcohol, Prosecco

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Three-tierNevermore! What happens when the state booze cops arrest alcohol vendors at a food and wine event? The event gets canceled, and no one is quite sure what happened. That was the case at one of Sacramento’s most popular festivals, when the 2015 event was canceled after the 2014 arrests. Organizers said wine and beer vendors didn’t want to participate this year, given the threat of arrest. Why were the vendors arrested in 2014? Something to do with what are called tied-house laws, which regulate the relationship between alcohol producers and alcohol retailers and are integral to three-tier. The story is fuzzy about exactly what happened, but tied house enforcement can be capricious and over stupid things — even something as simple as a retailer using a producer logo that he or she got from the producer, and not through the distributor.

Not just for wine writers: The knock against the push for lower alcohol wines is that it is being powered by elitist wine critics (overlooking the fact that the most elitist of us started the high alcohol thing). The latter insist that consumers either don’t care or like high alcohol wines. Hence the welcome that Australian researchers, working with Treasury Wine Estates and a leading British retailer, are trying to develop lower alcohol wines that consumers will like. Said one researcher: “We would love to produce a wine with zero percent alcohol that tastes like 15 percent, but even if we get a quarter of the way, that would be good. Ten percent or 5 percent is also desirable.”

Alternative Prosecco: Apparently, there is a Prosecco shortage, though the Wine Curmudgeon has a difficult time believing this when he sees row after row of Prosecco, the Italian sparkling wine, on grocery store shelves. In which case, several leading Prosecco producers will make Prosecco-style wines from other countries, showing just how un-wine the wine business has become in its quest to confuse us to make money. One of the brands, called Provetto, is from Spain, and sounds about as tasty as its name implies. It will also sell for about the same as a quality bottle of cava, the Spanish sparkling wine, which raises all sorts of questions that would make me too cranky if I answered them.

 

Wine of the week: Vega Barcelona Cava Brut Seleccion NV

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Vega BarcelonaOne of the great joys in doing the blog is when I find a wine my mom likes. She’ll print the post, take it to her local retailer, he will compliment her on her good taste, and she will boast about her son. So, for Mother’s Day, the Vega Barcelona cava. Enjoy, mom,

This has been a wonderful year for cava, the Spanish sparkling wine, and the Vega Barcelona ($15, sample, 11.5%) is no exception. We tasted it when we did Spanish wine at my El Centro class, and even the students who only liked sweet wine liked this one. That’s because it gave the impression of sweetness — honey and ripe pear aromas — while tasting bone dry, with some green apple and citrus flavors. The bubbles were tight and the wine was crisp and fresh, two other hallmarks of quality.

How well done is this wine? One of the wine magazines gave it the ultimate backhanded compliment: “… a decent amount of elegance for a $15 wine.”

Highly recommended, and worth the extra $5 it costs compared to other cavas — even if it wasn’t for Mother’s Day. Pair this with most anything for a Mother’s Day brunch or just to toast Mom.

Wine of the week: Juvé y Camps Cava Brut Rosé NV

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Juvé y CampsThe Wine Curmudgeon, faced with the prospect of never drinking Champagne again, is not flinching. The bully boys at the Champagne trade council, whose behavior in the Champagne Jayne case is inexcusable on both moral and free speech grounds, can take their wine and water my garden with it.

I am more than happy to drink cava, which is not only a better value but made by people who seem to understand that their product is not more important than Liberté, Égalité, and Fraternité. Hence my the wine of the week for The Holiday that Must Not be Named: the Juvé y Camps Cava Brut Rosé ($15, purchased, 12%).

Juvé y Camps is one of my favorite cava producers, offering a little more style than the $10 and $12 cavas that I like so well, and this rose does just that. Look for ripe, red juicy fruit (strawberry?), made more in the style of a French cremant (sparkling wine from France not from the Champagne region) than most cavas. So it’s a little rounder and richer, which gives the wine a more pleasant and creamier mouth feel.

Drink this chilled on its own or with something grilled or roasted, be it shrimp, chicken, or beef. It’s the kind of wine to serve with dinner, enjoy, and then smile at how much you enjoyed it.

And did I mention it’s not Champagne?

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