In spirit of the last recipe post I have chosen a wine from Spain, more specifically, from the Penedès wine zone in the Catalonia region. This region is most known for Cava, a sparkling wine made in the traditional, Champagne method. However, I have chosen to feature a still white wine made from the same grapes used to make Cava. Penedès is just south of Barcelona, making it a popular go to region for those that live in Barcelona. White wines from the Catalonia region are lovely crisp, bright and perfectly paired with seafood, shellfish, and spring vegetables.
Huguet de Can Feixes' vineyards are situated at highest altitudes, at 1300 ft, in the Penedès region on chalky clay in extreme thermal conditions. These difficult growing situations give the wines their complex aromatics of chalk and flint.
Can Feixes Vineyard,
The Blanc Selecció is a white table blend comprised of Parellada (Native to the region), Macabeo, Chardonnay and Malvasía de Sitges. It is a beautiful, lively white wine with a touch of spritz-y effervescence. It had aromas of lemon, green anjou pears, oyster shell, chalk, wet stones and tarragon with flavors that echoed the same with some zippy acidity. This wine, although beautiful now, could also do well with some bottle age. If drinking it now, it would pair lovely with shellfish, light, flaky white fish or sashimi and most spring and summer vegetable dishes.
At $15 it is a bargain for a beautifully understated still white from an area most known for their sparkling wines. I enjoyed this with sushi and am saving the rest to pair tonight with Sauteed Cod on top of French Green Lentils with Onion and Arugula (recipe to follow later this week).