Fermí Bohigas Rosat Cava: tempting bubbles from Spain

NV, Fermí Bohigas Rosat Cava, Catalonia, Spain

The Wine of the Week
 with Annette Tomei

Two of the most versatile styles of wine, in one – rosé bubbles. Though I’ve been enjoying many variations on this theme so far this summer, this one stands out for its broad appeal, ability to work well with a variety of foods, and affordability (not to be overlooked, since many favorites are well-deserved decadent splurges).

Cava is Spain’s méthode traditionnelle sparkling wine, specifically from the Catalan region. The name “cava” is from the stone cellars in which the wine is matured. The sparkling rosado style, Spanish for rosé, begins its journey in the same was as a still rosado – by extracting color from the skins of dark grapes prior to pressing, leaving the juice tinted and ready for the initial fermentation. Like Champagne, the wine then goes through a secondary fermentation in bottle (this is where the bubbles come from). All Cavas are required to age a minimum of 9 months on their lees.

Fermí Bohigas is a family-owned winery, originally founded in the 13^th century. Their farming practices are organic. The Bohigas Rosat Cava is made from Trepat, a local red grape, blended with Pinot Noir. This wine ages in bottle, on its lees, for 9-12 months after the secondary fermentation, prior to disgorging, after which it receives a final dosage of 6 grams per liter, adding an almost-undetectable touch of sweetness (but mostly for a creamy mouthfeel). Up to 6 grams per liter is classified as Extra Brut in Cava production.

The deep, rich berry color of this wine is unusually dark and appealing. Heady aromas of ripe strawberry and almond with a hint of dusty earth and fresh herbs are followed by a delicious, rich berry/cherry flavor that lingers over the crisp acidity and silky mousse. Enjoy this wine as an aperitif, during an afternoon at the park (if that sort of thing is allowed where you live), or with a simple backyard soiree – it goes just as well with an alfresco brunch as it does with homemade grilled pizzas, hearty grain and fresh vegetable salads, or your choice of freshly made tacos.

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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell.

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