It is customary in Spain to eat twelve grapes in the first twelve seconds of the New Year (a feat much more difficult than stealing a smooch from a nearby stranger) and to chase the grape-mush down with cava, Spanish sparkling wine. Sparkling wine is wine fermented in methods so as to produce bubbles, and is often generically called champagne (a big “no-no” for wine snobs and French alike). Cava is produced in the traditional méthode champenoise (Champagne method) primarily in the Catalonia region of Spain and is distinguished from cheap Spanish versions by a four-point star on the bottom of the cork.
Cava wines are made in varying levels of sweetness, raging from the very dry brut nature to the syrupy sweet dulce. The Catalonia region is just south of Barcelona, the warm coastal Spanish region being perfect for grape growing. Pick up a bottle of local cava at a neighborhood market near your hotel to enjoy one warm evening or make plans to tour a winery.
Finca Nadal is one such winery close enough to Barcelona to make enjoyable day trip in the countryside. The Nadal farm has been making cava since the 16th century; this is old-school winemaking at its skilled, non-chemical artisan best. Arrange a visit through their website; it is 3 euro per person and they speak English. Don’t leave without a few bottles to take home for your own Spanish-inspired New Year’s celebration, with grapes and cava.
Check out our Spanish Hotel selection.
POST NEW COMMENT