Sip O' the Week - Conquilla Brut Cava

Sip O’ the Week – Conquilla Brut Cava

February 8, 2019

Conquilla Brut Cava — Photo by Ted Scheffler

If you’re a frequent reader of this column, you know that I love bubbly. But as much as I adore Champagne, the French sparkling wine isn’t typically within my budget.

So, I often turn to Spanish cava to get my sparkling wine fix. Cava is a Spanish sparkling wine from Catalonia, which can be white or rosé. Only sparkling wines made in the French-style Champenoise traditional method are allowed to be labeled “cava.” The bottom line is that cava is sparkling wine made in the French style but that sells for a lot less than Champagne. A great example of excellent cava is Conquilla Brut ($12.99).

Conquilla is a blend of 50% Xarel-lo, 25% Parellada, and 25% Macabeu – all estate fruit. After a long, slow secondary fermentation at low temperatures, the wine is aged sur lie in the bottle prior to disgorgement.

The result is a velvety, delicate wine on the palate with white fruit and orange flavors along with nutty hints of almond. I challenge you to find a better bottle of bubbles for under 13 bucks.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

cava, sparkling wine, ted schefler, utah food, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.