On a visit to Catalonia in Spain, Vikram Achanta takes a train to Cordorníu winery, the world’s oldest and second-largest producer of bottle-fermented sparkling wine
As I roll through the Catalan countryside by train with the Pyrenees in the far distance, the town of Sant Sadurní d’Anoia announces itself via grape-laden vineyards. As the train slides into the station, I can’t help but notice Freixenet, a major cava producer’s facilities on one side of the platform. But it is to Codorníu that I am heading for my induction into the world of Cava, which is two kilometres from the station. I arrive a good 90 minutes before my 10am tour. So I have enough time for a croissant and a coffee in a café in the sleepy city centre with a mournful looking dog outside and a startlingly pretty waitress. Today is also one of the biggest days in Christianity, Easter Sunday, marking the end of Lent, a period in which Christians fast or give up a popular food or vice.
With still time to kill I decide to walk to Codorníu guided by Google maps. Cava producers dot every corner of the town, inviting you in for a tasting, which is not surprising, given that cava, is one of the most popular types of sparkling wine in the world, along with prosecco from Italy. Soon enough, I’m crossing a busy highway to head down Avenida Jaume de Codorníu, a pretty country lane, with vineyards on both sides named Raventós, a name I was soon to become familiar with. The lane leads to an impressive gate bearing the name of Codorníu and across the road is the Raventós winery.
Denne historien er fra September/October 2017-utgaven av Sommelier India.
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Denne historien er fra September/October 2017-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Intimate and Welcoming
Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine
Tribute to the Kerala Kitchen
Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being
SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture
The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe
Bottling It - The times they are a-changing
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BANDOL - The ruby in the Provence crown
If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say
A Splendid Septet of Wines
Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family
CYPRUS Dawn of a New Era
On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards
Madeira The world's longest living wine
Carol Wright on what makes Madeira the 'hottest' thing in wine
AT THE FOOT OF MOUNT ETNA
Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards
Putting their best foot forward
Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market