LCBO Food & Drink Spring 2019

WINE  EVERYDAY SPARKLE

My favourite wine of all for sushi, cava can also handle more pungent flavours, not by confronting them but by continuously refreshing your palate.

CAVA

SEGURA VIUDAS BRUT RESERVA CAVA LCBO 216960, $15.95 Pleasing crowds for decades, this eminently reliable bubbly elevates a party but also repays attention with notes of apple, pear, citrus, olive and almond dancing around your tongue. Other cavas may now include Chardonnay in an effort to mimic a more international style—I can’t help feeling that’s a shame. This wine is great with shellfish and    Cava was invented in 1872 by Don José Raventós, a Catalan man of wealth and vision— and a keen Champagne fan. He excavated a cel- lar in his garden and emerged seven years later with 72 cases of bubbly made from three local grapes—Xarel-lo for structure, Macabeo for fruitiness and Parellada for elegance. He called his new company Codorníu—and cava was born. People eat dinner very late in Barcelona, preced- ing it with the very civilized aperitif of a glass of brut cava served with some flavourful nibble like green olives stuffed with almonds or ancho- vies. The wine’s acidity balances the saltiness of the olives perfectly.

pasta with creamy seafood sauce. CODORNÍU BRUT CLASICO LCBO 215814, $14.40

The Xarel-lo grape gives traditional cavas (like this one) a distinctive hint of earthiness, which some people love and others find off-putting. It’s what makes this wine such an excellent match for sushi, echoing the nuttiness of the rice. Frothy, delicate and very refreshing, the Clasico shows apple and pear aromas with a hint of almonds on the longish finish. Amazing value!

THE CATALAN 75 recipe on page 98

This variation of the classic French 75 cocktail uses a bold, fruity Catalan brandy such as Torres 10 Year Old ( LCBO 522359, $29.95) instead of gin and cava instead of Champagne. The lemon juice and sugar creates a fascinating sweet- and-sour bridge between the two.

50  FOOD & DRI NK SPRING 2019