A Dry Spanish Sparkler for Champagne Lovers

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A Dry Spanish Sparkler for Champagne Lovers

If you think all Cava is fruity, perfectly enjoyable, but not too interesting--think again. (image from the great LA Food blog, Food She Thought, where you can also read another review of this wine)

I had a great bottle of Cava lately, and it made me realize I just don't know that much about the stuff other than it's from Spain, has bubbles, and is usually affordable.

The wine was the German Gilabert Brut Nature Reserva (domaineLA, $14.99; available elsewhere for $14-$15). This interesting Cava had a price point under $15 and an aromatic profile like Champagne: yeast, lemon pith, and mineral notes. It is dry--and I do mean dry--with no sugar added (the technical term is dosage). Bright, intense lemon and bread dough flavors are accented by a bit of stoniness in the aftertaste. Fine, abundant, active bubbles make for a very fresh, brisk feeling in the mouth, although the overall impression is rather creamy despite the dryness.

If tasted blind, I think that most would think it was a French sparkler, perhaps an inexpensive Champagne. And if you like very dry sparkling wine but have steered clear of Cava in the past fearing it might be too fruit-forward for your tastes, I think you will be pleasantly surprised by this.