This Brut Cava Nails Affordable Sparkling Wine

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My Jaume Serra Cava Brut review is inspired by the tradition of Cava. Spain’s traditional method (fka méthode champenoise) sparkling wine from the Catalonia region; it is made from a blend of grapes, primarily Macabeo and Xarel-lo with the recent addition of Chardonnay to the list of permitted white grape varietals.

Cava must be aged on its lees for at least 9 months and attain a final alcohol level between 10-13%. The Brut designation has up to 12 grams of residual sugar – an almost undetectable amount that contributes to a smooth mouthfeel.

TO TRY: A two-ingredient cocktail recipe featuring sparkling wine

Long known simply as “Cristalino,” it seems the Jaume Serra Cristalino winery experienced some criticism from the Champagne house Louis Roederer, producer of Cristal, for similarities in their name – they now use the full name “Jaume Serra Cristalino,” along with a prominently displayed disclaimer denying any affiliation between the two brands.

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A good value Cava

This wine has long been a value favorite for consumers and the media alike. At a consistent price of under $10 per bottle, and frequently well under $100 per case, that trend shows no sign of stopping, as long as the quality continues as well.

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My review of NV Jaume Serra Cristalino, Brut Traditional Method Cava, Spain

Cristalino Brut is a great go-to for an aperitif, with a variety of foods, and as a base for sparkling cocktails of all sorts. The aromas and flavors are clean and appealing – green apple, fragrant lime, and almond with a persistent, fine mousse.

The flavors are bright, crisp, and autumn-like – a bit of quince and subtle toastiness, with a clean bone dry finish, and only 11.5% ABV.

Jaume Serra Cristalino Brut food pairing

This is a great wine to serve with hors d’oeuvres because it will go with everything from shrimp cocktail or sushi to more substantial fried bites, charcuterie, and salumi. Salut!

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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. Learn more at http://wandereatandtell.com.