Spanish Cava or Champagne: Both Bubbly, but Distinctly Different

By Monday, March 26, 2012 Permalink 0

by Raquel Pardo

Translated into English and adapted by Jonell Galloway

Para leer la versión en español, pinche aquí

I risk sounding like a schoolteacher (or a wine snob), but I shall continue. My hair stands on end when I hear people confuse Champagne and Spanish cava, or bubbly (I hide my annoyance, of course).

I can no longer maintain my silence, so I will hastily scribble out a few lines to remove all doubts about the difference between cava and Champagne, and you can face up to the test. You only have to worry about perhaps finding yourself at a blind tasting with people who always know how distinguish one from the other, who never get it wrong. Otherwise, you’re set to roll.

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Simon Says: Daily Food Quote, July 8, 2011

By Friday, July 8, 2011 Permalink 0

by Simón de Swaan

Poverty rather than wealth gives the good things of life their true significance. Home-made bread rubbed with garlic and sprinkled with olive oil, shared – with a flask of wine – between working people, can be more convivial than any feast.–Patience Gray, Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia

Patience Gray was an English food writer who introduced Mediterranean tastes to Britain. She died in March of 2005. More can be read about her in The Guardian’s obituary.

Simon de Swaan, daily food quote, Simon Says. The Rambling Epicure. Editor, Jonell Galloway.

 

 

 

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