This was the winner of the night. It also happens to be the wine I brought to this knife fight, which makes me happy since I have had two major duds in our four meetings.
The name "Cava" comes from the Latin "cava" which means cave which were used in early production of the Spanish sparkler. It usually uses a blend of grapes including: Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Subirat.
The Dibon is a blend ofXarel-lo, Parellada and Macabeo.
The Dibon Cava was a crisp, refreshing sparkler. With a lemony nose and a hint of vanilla, this wine presented a lot of possibilities. It could be very successfully combined with shellfish, oysters, white flesh fish, or even a salad course.
Team members thought it would be the perfect cava to use in a white sangria. Overall, he consesus was that this could become a go to wine in everyone's arsenal: the cava to have on hand for occasions which though maybe casual still called for a sparkling wine to be festive.
Bravo Zulu* Dibon.
* = military code for job well done.
RATING: 3.35 Screwcaps
LABEL: Dibon Brut Reserve
GRAPE: blend of Xarel-lo, Parellada and Macabeo
PRICE: $8.99
1 comment:
Gimme a brown bag, peace and quiet, 1/2 dozen oysters and a bottle of Dibon and that is a night!
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