Cava is Spain’s answer to Champagne. It’s made in the same painstaking, traditional method – yet unlike France’s pricier bottles, this classic from Don Vicente García truly over-delivers in the flavor and value departments.
Along with being one of the most prolific and creative Spanish winemakers (he’s the man behind the Best Cava in Spain, as rated by a panel of industry experts at Enoforum in 2005), Vicente is something of a hero to his fellow winemakers in Valencia. When Catalan growers in Spain’s northeast lobbied to restrict the term ‘Cava’ to their own wines, they offered to make an exception for Vicente and his Pago de Tharsys estate. But instead of accepting, he took them on – fighting for the rights of small, quality growers everywhere. And he won.
Today, thanks to Vicente’s legendary efforts, top-notch Cava is produced in over 150 municipalities throughout Spain, including Rioja and Navarra. Not coincidentally, his home region of Requena (40 miles outside of Valencia), makes some of the finest – like this exclusive, Dominio de Los Duques.
Vicente was so proud of this exciting bubbly, he named it after the village in Requena where he grew up. Made with hand-harvested Parellada and Macabeo (classic Cava grapes) it was matured in bottle for over 12 months. Look for persistent bubbles and delicate aromas of jasmine blooms. Crisp, clean flavors develop a creamy complexity on the mid-palate.
A classic ‘get-the-party-started-right’ aperitif, Cava like Vicente’s is also tremendously food friendly. Go for something light and elegant to match the weight of the wine – tuna tartare hors d’oeuvres, a spread of soft- to semi-soft cheeses, lightly seasoned chicken and more.
Limited cases imported (from an already small batch made) – don’t delay your order.