In today’s episode of Champagne meets sushi we have a guest star: Cava. Our first bottle of Cava comes from Wine Library and comes highly recommended by Ian. Cava is a sparkling white wine produced primarily in Catalonia, Spain and is typically made from Macabeu, Parellada, and Xarel-lo grapes. It’s produced via the champenoise traditional method which means the carbonation is produced via secondary fermentation in the bottle, just like Champagne. Dinner included the standard fare, some of which can be seen in the picture, as well as Ootoro sashimi and a new specialty roll. Since we often do take out we like to play a game and see how many sets of chopsticks they give us in the bag…basically suggesting how many people they think will be eating the food. The other night we set a new personal best with 5 sets of chopsticks! Of course we sat, drank, and conquered without issue.

colonelgrape: 90. This bottle followed through with Ian’s “wild and crazy” proclaimation at the store. I had no idea what to expect from these grapes but it was delicious. Beautiful apple, pear, honey, and citrus notes dominate the nose and palate, very alive and fresh tasting, refreshing. Interestingly enough I found it easier to drink than most Champagne, more like an Asti which is produced via the Metodo Charmat method. The bubbles looked larger and more prevalent in the flute and felt softer on the palate. Being brut natural I was worried it may be too dry for Moby but the citrus gave it just the right balance and it all came together for a great bottle of wine…one I’d definitely recommend. At $33 a bottle it’s cheaper than almost all similarly aged vintage Champagne and something you could bring to wow someone who loves Champagne.

MobyGrape: 91.  Hola Cava!  What a treat this was.  The Colonel dropped a bomb on me by actually reading the label and informing me it was Brut Natural, which in my head translated to “this is going to be completely disgusting”.  Color me surprised by the first sips though, because I enjoyed it more than some of the champagnes we’ve had.  The bubbles were a healthy size, but they were softer.  Keep in mind I have no idea if this is actually possible, it may have only been in my head.  Normally the champagne bubbles are very agressive and in your face, like they’re trying to punch through the roof of your mouth and into your brain.  Not the cava though!  The cava bubbles just wanted to bounce around in there for a little bit and spice things up, then go on their merry way.  And as far as the Brut Natural scare, I was pleasantly surprised with a flavor that wasn’t sweet by any means, but it wasn’t sour or too tart.  Went down easy and paired excellently with sushi.  Looking forward to more cava experimenting!