Condesa de Flores Cava Rosado

Let’s consider…Cava. Nothing less than the ’Champagne’ of beautiful Catalonia, these wines are produced by the Traditional Method. In other words, by a process that is effortful and time-consuming. Yet … this eminently drinkable fizz comes in at a bargain supermarket price. Take my advice, step away from the Prosecco aisle (a wine made by the unromantic ‘tank’ method) and embrace this Spanish charmer.

Take my advice ….. embrace this Spanish charmer

The Cava production region of Catalonia was badly affected by the phylloxera outbreak in the 19th century, but recovered rapidly and established a sparkling wine tradition in the 1870s when older red grapes were replaced with white, notably Parellada, Macabeo (known as Viura in the Rioja region) and Xarello. Production is on a vast scale, using modern wineries and vast natural caves for aging;  but quality standards were, and remain, high. Cava has been a source of wealth for the Penedes zone and helped rural communities to flourish ever since. Still white wine from this region, such as those of the estimable Torres vineyard, are also big sellers, and red is catching up. How to serve this light and drinkable fizz, with its wild strawberry aromas? Perfect by itself or how about with some classic tapas, such as tortilla or jamon. 

About The Author

I’m Rosalind and I’m here to talk to you about Rosé. Whether it’s your first choice or your last on a wine list, this site is for you. After years of writing about and tasting wine, there is something truly special to me about the pink stuff. On the Rose Report, I write reviews of the best Rosé Wines. You can find out more about me HERE.