sparkling wine | The Rambling Epicure

Cross-Continental Cuisine: Chicken Liver Pâté with Cava and Ginger Sangria

Published by sandeea + Tuesday, March 27, 2012 Permalink 0

by SandeeA and Tricia Martin

I spent most of my childhood dreaming about food I’d read about in books: Enyd Blyton’s pies and ginger ale; feasting with Astérix and Obélix and those fantastic roast boars… Now, thanks to this Cross Continental Cooking project with Tricia Martin from Eating is Art, I know how to prepare my own ginger ale… who would have ever thought it? And you must take a look at her highly original ginger sangria recipe. And kudo to her for starting still another project, Studio Tricia Martin. I suggest you have a look; she is a true artist.

Pate al cava / Ginger sangria

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Spanish Cava or Champagne: Both Bubbly, but Distinctly Different

Published by Jonell Galloway + 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.