DISQUS

RichardA · 2 years ago

Thanks Gabriella for all the festive ideas.


Question on the Sangria: Is your recipe supposed to be for a white Sangria, despite the photo?



I like Mimosas, using Cava and OJ. I actually had some last weekend when I went over a friend's house for breakfast, homemade waffles. I brought the Cava and we mixed it, about 3 parts Cava to one part OJ.



In my newspaper column this week, I ran some Champagne/Sparkling wine recommendations. I recommended 3 Cavas: NV Castellar Cava, NV Castellar Cava Rose and the 2002 Marques de Gelida Cava Brut Exclusive Reserva. All inexpensive Cavas but good choices.

Robert · 2 years ago

Surely the best recipe involving cava, if you have to mix it, is with Lemon Sorbet, in a chilled glass and a straw. Nothing more, nothing less.

Gabriella · 2 years ago

Richard: I think it depends what you put in the sangria. Well, I suppose it depends if you are using a Cava Rosado. If you like to give your sangria a little red flair, I might use a rose in my sangria, or even some strawberry juice. That's the beauty of sangria, the sky is the limit in terms of creativity.


Honestly, I think my main experience with sparkling wine had only been with OJ or casis in the states, very rarely had I tried it with much else. Hence my new curiosity for adventurous concoctions. Although I have to admit that I desperately miss good breakfast cafes where we could nibble on great omlettes while sipping mimosas. Ahh, the simple things you miss from your country :-)



And thank you for the Cava suggestions Richard! Any particular one you fell in love with?



Robert: It's funny you should bring up lemon sorbet, because we were just thinking about how fun cava would be in a slushy or snowcone!

RichardA · 2 years ago

I like all three! The Marques de Gelida was a big hit at a recent anniversary party. I bought a case rather than champagne and placed a glass at everyone's table for the toast. At most such parties, the champagne glasses remain mostly full. People take a sip and that is it. But, nearly all of the glasses were emptied and a number of people asked me what I had served.

Robert · 2 years ago

I'm not sure if it is limited to Rioja, but certainly you can get a "sorbete" in a number of places I've been to in Logroño and it is a bit like a slushy. You could make the sorbet with the cava itself, but it is nicer to pour the cava over the lemon sorbet and get the slushy mix which is very refreshing.

RichardA · 2 years ago

Thanks Gabriella for all the festive ideas.

Question on the Sangria: Is your recipe supposed to be for a white Sangria, despite the photo?

I like Mimosas, using Cava and OJ. I actually had some last weekend when I went over a friend's house for breakfast, homemade waffles. I brought the Cava and we mixed it, about 3 parts Cava to one part OJ.

In my newspaper column this week, I ran some Champagne/Sparkling wine recommendations. I recommended 3 Cavas: NV Castellar Cava, NV Castellar Cava Rose and the 2002 Marques de Gelida Cava Brut Exclusive Reserva. All inexpensive Cavas but good choices.

thirstforwine · 2 years ago

Surely the best recipe involving cava, if you have to mix it, is with Lemon Sorbet, in a chilled glass and a straw. Nothing more, nothing less.

Gabriella · 2 years ago

Richard: I think it depends what you put in the sangria. Well, I suppose it depends if you are using a Cava Rosado. If you like to give your sangria a little red flair, I might use a rose in my sangria, or even some strawberry juice. That's the beauty of sangria, the sky is the limit in terms of creativity.

Honestly, I think my main experience with sparkling wine had only been with OJ or casis in the states, very rarely had I tried it with much else. Hence my new curiosity for adventurous concoctions. Although I have to admit that I desperately miss good breakfast cafes where we could nibble on great omlettes while sipping mimosas. Ahh, the simple things you miss from your country :-)

And thank you for the Cava suggestions Richard! Any particular one you fell in love with?

Robert: It's funny you should bring up lemon sorbet, because we were just thinking about how fun cava would be in a slushy or snowcone!

RichardA · 2 years ago

I like all three! The Marques de Gelida was a big hit at a recent anniversary party. I bought a case rather than champagne and placed a glass at everyone's table for the toast. At most such parties, the champagne glasses remain mostly full. People take a sip and that is it. But, nearly all of the glasses were emptied and a number of people asked me what I had served.

thirstforwine · 2 years ago

I'm not sure if it is limited to Rioja, but certainly you can get a "sorbete" in a number of places I've been to in Logroño and it is a bit like a slushy. You could make the sorbet with the cava itself, but it is nicer to pour the cava over the lemon sorbet and get the slushy mix which is very refreshing.

Penelope · 2 years ago

I like blue Curacao- it's kind of fun to make sparklers different colors. Another favorite is blood orange juice- great color and I like the bit of raspberry note that the juice gives. I like the lemon sorbet idea, will have to give that a try since my Meyer lemon tree is just about ready to be picked.


I'm going to check the podcast out about blogging- it has inspired me to try to keep up!

Penelope · 2 years ago

I like blue Curacao- it's kind of fun to make sparklers different colors. Another favorite is blood orange juice- great color and I like the bit of raspberry note that the juice gives. I like the lemon sorbet idea, will have to give that a try since my Meyer lemon tree is just about ready to be picked.

I'm going to check the podcast out about blogging- it has inspired me to try to keep up!

Elly · 1 year ago

This past summer, we drank cava almost exclusively in good old MN. Favorite mixers were chambord and pomegranate juice. They made for festive colors and a nice bit of additional flavor.


About the Black Velvet - it was originally created when Prince Albert died. I don't remember who is credited with it, but the general sentiment is that everyone was so sad, even the champagne should be in mourning. I guess it's more sentimental than tasty. :)

Elly · 1 year ago

This past summer, we drank cava almost exclusively in good old MN. Favorite mixers were chambord and pomegranate juice. They made for festive colors and a nice bit of additional flavor.

About the Black Velvet - it was originally created when Prince Albert died. I don't remember who is credited with it, but the general sentiment is that everyone was so sad, even the champagne should be in mourning. I guess it's more sentimental than tasty. :)