What originally started as a search for Spanish wines to pair with recipes from Paella cookbook (Phaidon, 2011) by Alberto Herraiz has taken me on different paths.
A white Rioja proved perfect company for lobster pizza from Maine.
The Naveran Brut 2009, a Cava with a Belle Epoque bent (label) worked well with Smoked Yukon Keta Salmon from Kwik Pak Fisheries in Alaska.
The citrussy notes offered a nice counterpoint to salty-peppery flavors of the fish and acidity of the wine cut into its natural fat.
This Catalan bubbly is 50% Xarello, 30% Macabeo and 20% Parellada, the 3 classic grapes of Cava.
Actually, it was the first time that I leisurely enjoyed Cava, not a mere few sips trying to beat the clock at a tasting.
Thanks Ole Imports for introducing me to Naveran.
Which Cava should I try next?