Latest news with #cava
Yahoo
3 days ago
- Entertainment
- Yahoo
Restaurant's decadent tapas and wine night took us on a Spanish voyage
A Spanish tapas and wine bar hosted an enlightening and delicious tasting evening full of thoughtful pairings and fascinating history. Market in Western Road, Hove, is an intimate spot in the city centre, offering both traditional and contemporary Spanish-inspired tapas. On Tuesday, June 2, the bar was full to the brim with guests eager to try a range of wines from Spanish producer Vallformosa. The sold-out tasting event was hosted by Erica Marrone, a fountain of knowledge on all things wine, while each drink was accompanied by tapas from head chef Adrian Hawkins. Erica guided us through the Spanish voyage of food and drink, prefacing each beverage with an explanation of what it was, where it came from and how it was made. First up was an alcohol-free cava mixed in a Carmelita spritzer - a fresh and citrusy palate cleanser that was the perfect opening number. The Carmelita spritzer and oysters (Image: The Argus) It was accompanied by oysters, pickled ginger, cucumber reseda and mint oil. The first pairing was just harmonious, with the complementary light and zingy notes making for a refreshing starter. The next three courses were joined by a glass of cava, although each was distinctly different. First was the organic brut cava, a classic glass of crisp dry sparkling wine, with prawn ceviche on prawn crisp with prawn head aioli - a satisfyingly fresh and tender entry. The organic brut cava with prawn ceviche (Image: The Argus) Next up was the blue fin cava, crafted specifically to accompany blue fin tuna, and raw tuna on tostada. The softness of the tuna contrasted with the crunchy tostada was a great match. The last of the cava was the cava rosada, one of our top choices of the night, with a gilda of boquerone. Erica then moved us away from the sparkling numbers into still wines, with an introductory glass of Malvasia de Sitges - a gorgeous and smooth white wine and our favourite of the night. Malvasia de Sitges with monkfish (Image: The Argus) This wine was made in Sitges, which Erica described as the Brighton of Catalonia. The glass of grape heaven was joined by monkfish in bone sauce, which had a delicious meatiness while the flavoursome broth was nicely mopped up with bread. The following course moved us into red wine territory with a cap de pera alta, which was described as an ideal summer tapas wine. Ox tongue adobo with cap de pera alta (Image: The Argus)Erica explained that the name of the wine roughly translates to 'dreamer' - and wow was this course dreamy. The wine washed down ox tongue adobo which was luxuriously rich and tender, making for a well-rounded deluxe experience. For the final savoury course, we were treated to a smoked short rib empanada with cremoso salsa alongside a cap de pera D.O. monsant. A smoked short rib empanada with cap de pera D.O. monsant (Image: The Argus) The dish was a complete melt-in-your-mouth dream, with the cheesy creaminess of the salsa elevating it to another level. Last but certainly not least was a cheesecake-like treat - Monte Enebro on rosemary shortbread accompanied by a decadent line of honey. This divine dessert removed the need for one of the most difficult choices at the end of a meal - cheese or pudding. Monte Enebro on top of rosemary shortbread with Antich vermouth (Image: The Argus) To top it all off, we ended with a dash of Antich vermouth, formulated with caramel and orange tones and making for the ideal sweet finish. Not only does Vallformosa produce fabulous wines but it is hot on sustainability. The fully organic winery, which was founded in 1865, is the first in Spain with B Corp certification, meaning it meets high standards of social and environmental performance, transparency and accountability. Erica Marrone who works for Vallformosa (Image: The Argus) Market was the perfect venue for the evening. The cosy and intimate bar made the event feel very exclusive, with a front row seat for Erica's fascinating tales. We felt as though we were transported straight to Catalonia, aided by the fantastic food and drink. We left the bar, or rather stumbled out, feeling completely enlightened by everything we had heard and tasted, eager to return for another heavenly but thoughtful experience at the Market.
Times
09-05-2025
- Entertainment
- Times
The best cava to buy now — including a £5.79 Aldi bottle
Heading into summer party season, Spain's increasingly tasty champagne-method cava is the bubbly to buy. Cash-strapped drinkers, including those who hate sticky prosecco and don't want to splash out on champagne, or crémant at half the price, are increasingly calling for cava. Last year we sank more than 17 million bottles of Spain's favourite fizz, with roaring sales of organic cava in particular. The vast majority of cava comes from Penedes, inland from Barcelona, centred on the tongue-twister town of Sant Sadurni d'Anoia, but Rioja can and does make good champagne-method bubbly too — check out the Viña Pomal star buy. Don't expect champagne flavour and finesse from cava. What you get instead is a dry, light, fruity, slimline, citrussy fizz, with less tart acidity
Times
07-05-2025
- Entertainment
- Times
Six of the best crémants, the other French fizz
S ummer party season will soon be upon us and for sheer mood-lifting exuberance nothing comes close to a glass of bubbles. Of course, if your budget allows you can indulge your guests in a some elegant champagne. But to be honest, at a drinks party when it's all smiles, the wine isn't the focus and there are plenty of alternatives that won't require a second mortgage. Personally, although I enjoy prosecco it can be too sweet. Cava, which is made in the same way as champagne with a secondary fermentation in the bottle, albeit with different grape varieties, can be very good but unfairly some of your guests may recoil when they see the label. A better choice is France's other fizz, crémant, a dry
