Tasting: Martí Serdà Masia d’Or Brut Cava

Perfect match: Manchego cheese and Cava

What is it?

30% Macabeo, 45% Xarel-lo, 25% Parellada

CAVA is Spain’s iconic sparkling wine style, and the Iberian Peninsula’s answer to Champagne. Its name comes not from a place, grape variety or winemaking technique, but from the stone cellars (Cavas) in which the wine is matured.

The traditional grape varieties used in Cava are Macabeo, Parellada and Xarel-lo, but the Champagne grapes Chardonnay and Pinot Noir can also be used.

Macabeo makes up around half of a standard Cava blend but the slightly earthy flavours that distinguish Cava from most Champagnes are generally attributed to the Xarel-lo grapes.

The Penedes wine making region is tucked away between the coastal hills, southwest of Barcelona in Catalonia, Northeast Spain. It is one of the oldest wine-producing regions in the whole of Europe. In an area of predominant white grape varieties, Penedes is best known for its Cava.

Martí Serdà Masia d'Or Brut Cava, Catalonia, Spain
Martí Serdà Masia d’Or Brut Cava, Catalonia, Spain

Who is behind it?

Family-owned Martí Serdà Winery, located in the village of Santé Fe del Penedes,  240 metres high in the neighbourhood of Villafranca. The soil is clay and sand, which allows water to seep through via the stream that runs alongside the vineyard.

The family has a long history of wine growing. They are also behind the Martí Serdà El Xitxarel·lo, a refreshing but insulting wine, with a label depicting 77 Catalan insults. Read more about it here.

Martí Serdà El Xitxarel·lo label depicting 77 Catalan insults
Martí Serdà El Xitxarel·lo label depicting 77 Catalan insults

What does it taste like?
Pale straw in colour with elegant persistent bubbles. On the nose, aromas of white and bright pale yellow fruit with subtle notes of citrus. The palate is silky and fresh with minimum acidity.

What will it pair with?

“Sip as an aperitif or match with a sweet dessert”

Cava and Catalonian cuisine go hand in hand.  Its fresh and clean flavour matches perfectly with oil-rich fish such as sardines and anchovies, seafood (grilled shrimps), and white meat.

Or with a range of tapas including crunchy rice with hongos (wild mushrooms). It is a fantastic accompaniment to foie, pâté and cured Ibérico ham. Sausages such as salchichón as well as Manchego cheese have their flavours enhanced by the wine.

But Cava also works well with heavier meals such as red meats or game where the bubbles act as an agent to “clean up” or neutralise the fats present in the meat.

And as for desserts, in Spain, particularly during the festive season, it is habitually drunk as a pudding wine. Try a brut or a brut nature with a final course such as sorbet, rice pudding or baked apple.

Catalan-sardines
Catalan-sardines

Technical stuff:

Grapes:
30% Macabeo, 45% Xarel-lo, 25% Parellada

Appellation:
D.O. Penedes

Location:
240 metres in the village of Santa Fe del Penedes

Alcohol:
11.5% vol

Aged
12-18 Months

Total Acidity:
5.8 gr/l

Residual Sugar:
3 gr/l

Total Sulphur:
86 mg/l

Serving Temperature:
6 ºC

Trade contact details:

Mark Ferguson, sales executive (North England)

Moreno Wines & Co. Ltd

Tel: 020 7289 9952  Mob: 07976 981 162

Email: mark@moreno-wines.co.uk

www.morenowines.co.uk

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