Gramona Cava | Simple and Direct with a Pop!

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Heck YEAH!!! its been ages..  But im back with the glimpse of CAVA day memories. Hope you Enjoy!

I was not a regular cava drinker. Or at least I wasn’t aware of it; cava was the cheapest sparkling wine around. In Spain (or should I say Barcelona), parties and celebrations seemed incomplete without numerous bottles of Freixenet Cordon Negro Brut scattered around the room, reflections of dancing candlelight absorbed by the black matte finish of the bottles.

Despite of these, I have never been the biggest fan of cava. While repeatedly I have seen it cited as an excellent value, the rock-bottom prices never justified the absence of pleasure I experienced. Served chilled, I thought, it was merely cold and bubbly, with little zest or energy. It seemed to lack the sparkling joy of prosecco, or the intrigue of the various crémants, the sparklers of France outside Champagne.

All I needed, though, was one transcendent moment. It came at a beautiful sunny day ride to the heart of Penedes to visit Gramona for a guided tour of the winery and of course cava tasting.

But before reaching there we decided to walk around and grab some lunch at the nearest descent restaurant we can find.

The best place to pass time is to witness the buzz at this side walks where the local farmers laid their freshest harvest as well as jamon, cheese and lots more.. and for some shopping 🙂

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We grab some churros to fuel up!

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 I bought these lovely honey – im a sucker of honey, its like peanut butter for me. what really grabs my attention is the freezing chiuaua inside her jacket 🙂

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We had our lunch at the Cal Blay.

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It is one of the most interesting restaurants in Penedés. It mixes traditional and innovative food, offering both traditional dishes, and creative ones.

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Food were simple yet fresh and true.  Perfect before gulping bubbly cavas 🙂 And guess what most of the dinners here were  attending the cava session.

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Then on, its time for one on one Cava!

she ( the one pointed with an arrow unfortunately i forgot her name) is my official translator, who happens to be foodie as well. And the lady with glasses is our cava guide.

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It start of with a small introduction of how Gramona started,who owns, the variety it produce and its major competitors.

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Down to the cellar where thousands of cava bottles are being age. The cellar is divided into sections named after the sons and daughter of the owner.

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Process is same as many other wine and champagne first the grapes are harvested and a white wine is produced. Several types of wine may be blended. Three grape varieties native to Spain are Xarello, Macabeo and Parellada. Tirajo is the second step – The bottle is filled with the blended wine, then a syrupy mixture of yeast and sugars is added, called licor de tirajo. The yeast will cause the secondary fermentation to occur in the bottle. At this stage, the bottled wine is then transferred to the cellar with a temporary stopper.

During the second fermentation/aging, the bottles are turned occasionally. This process is called remuage and in some wineries, this is still done by hand (see those white marks). This turning of the bottles causes the residue from the yeast to collect in the neck of the wine bottle. The neck of the bottle is then frozen, which forces the sediment out and the bottle is re-corked immediately.

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And lastly time to taste test this goodies..

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As for me, I feel as if I had my eyes opened. I’m more aware now of the potential pleasures of cava, and I would most enjoy sitting sometime soon over a contemplative bottle of the Gramona Cava Dulce. Definitely one of the best experience you should try.

(Promise to post as often as I can)

Besos y Abrazos!!

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