Profile.jpg

Well, hi there!

This blog is to show to the world the hidden gems of life down south. There'll be a bit of gardening, a bit of cooking, a bit of nature, restaurants, shops, and scenes. I'll be doing some homemaking, some renovating, and some adventuring! And drinking. There will definitely be some drinking. If you like passing a good time, let us show you how we do it!

Seriously Spanish Sparkling

Seriously Spanish Sparkling

Ahh, Spanish sparkling wine. We all know and love Cava, but intentionally or not, we seem to associate it with a secondary, less serious class of sparkling wines that contain a listing of Cremants, Proseccos, and other bubbly-- items hardly capable of reaching the heights established by grower Champagnes.

But that idea ends here. In a revolutionary shift of perspective, winery founder Josep María Raventós i Blanc established a brand new Denominación de Origen (DO) to set a higher bar for Spanish sparkling wines based on unique terroir, traditional winemaking, and sustainable estate-driven agricultural practices. In our modern day, Cava has slowly lost its ties to its traditional geographic home - Penedès, and any sort of geographical terroir distinction it may have once held. In an effort to return to a more developed and expressive style of wine, Raventós i Blanc established the DO of Conca del Riu Anoia in late 2012. The name, style, and allowable grapes of the new DO reflect upon the 1800s and Raventós i Blanc's family which have held estates in the region for over twenty generations. Every bottle is vintage dated and reflects its exact disgorgement date. In a striking move against other Cava producers, Raventós i Blanc implore you to know every tiny detail about what's in the bottle.

Raventós i Blanc "de Nit" Cava Rosé 2013

What's in the Glass?

42% Macabeu, 37% Xarel.lo, 14% Parellada, 7% Monastrell

Nose:

Bright, slightly underripe strawberry is lifted on bubbles transporting hints of lime zest, fresh apple blossom and clean, crisp sea-air brine. 

Eyes:

The wine is the color of a rosy salmon or coral that expresses an exuberant but minuscule bubble. The mousse is pleasing to the ear and tickles the nose. 

Palate: 

An aromatic explosion of fresh rose petal, green papaya, strawberry, hints of lime and soft-rind cheese give way to a vivacious mousse. Bubbles wash cleanly to notes of dried lavender petal and watermelon rind that linger decently with a hint of dried, dusty oyster shell on the back palate. A delicate, sophisticated, and classically assembled glass of wine.

Food:

We sipped this alongside toasts with creamy, young Manchego, Jamón ibérico, and Marcona almonds. Would fit perfectly alongside fresh gulf fish Almondine or an apricot-stuffed pork tenderlon. 

Oregon: A Photo Essay

Oregon: A Photo Essay

The Making of a New Tradition

The Making of a New Tradition