I’ve been working on this site for a very long time. You know how life tends to get in the way of your most beloved interests. So, this is my second post, and hubby and I celebrated last night with a glass of Segura Viudas Reserva Heredad Cava, just as I put the finishing touches on an interview with Dave Edmonds, the senior winemaker of New Zealand’s Nobilo Wines. Read that interview here, and if you can find a bottle of Nobilo’s Icon Pinot Noir 2010, it’s among Wine Spectator’s Top 100 Wines of 2012.
Toasting with Segura Viudas Reserva (Estate Cava) brought back some very special memories of a trip hubby and I took to visit Freixenet (fresh-eh-net) in Spain. The Ferrer family owns the Freixenet group (also owns Gloria Ferrer Winery located in Sonoma, California) and among the holdings is the artisan winery, Segura Viudas.
Our family has been toasting with Segura Viudas for a very long time, including a special wedding anniversary in 2012 at the iconic Spanish restaurant Casa Juancho in Miami, Florida. Casa Juancho received the “Best of Award for Excellence” from Wine Spectator for 2011.
“Cava” has several meanings when discussing Spanish wines, but for the purpose here, it signifies that Segura Viudas Reserva is made in the traditional ‘méthode champenoise,’ or using the same secondary fermentation, sugar and yeast ‘triage,’ disgourging and recapping process as required of the great Champagne houses in the Champagne region of France. It is the time-honored tradition of making sparkling wines. The method doesn’t change but the climate and soil do, and often the grapes used.
I’m not a photographer – definitely not, but in the photo on the left, you can see the action in my glass of Segura Viudas. I say “action” as my camera isn’t capable of catching the tiny beads, but the movement clearly shows the sign of many, many teeny tiny bubbles soaring upward – courtesy of great winemaking and ‘methode champenoise,’ sometimes referred to as méthode traditionelle.
With our Cava, we had a hand rolled spreadable cheese “infused” with garlic and herbs (sounds fancy but I bought it at Sam’s and it’s delicious), with wafer thin “Flat Out Good” Rosemary Crispbread (Wal-Mart). So, here’s to wine, spirits and food blogging (clink), and good health to all reading here.
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