Skip to main content

Cava and Cabrales Salad + Cava Faustino Brut Reserva #CavaWeek #Sponsored

By
This is a sponsored post written by me on behalf of #CavaWeek
Complimentary wine was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.


This week, a few of us are discussing the Cava DO (Denominación de Origin) for #CavaWeek. I received a nice trio of Cava* and was excited dive right in to my guided exploration. Muchas gracias to Susannah of Avvinare for coordinating!

Here are some of the articles that others have shared for #CavaWeek...

Cava Faustino Brut Reserva

The second Cava I uncorked was the non-vintage Cava Faustino Brut Reserva. Bodegas Faustino is located in Oyón, Rioja Alavesa. When we pulled off the foil Jake asked why there was what looked like a Rembrandt painting on a Spanish wine. Good question!


Turns out that's a portrait of Faustino I who  reconstructed the vineyards with his father after the phylloxera outbreak; he was also the first in the family to bottle wine. This wine is a blend of 90% Macabeo (Viura) and 10% Chardonnay.

The wine pours a bright straw color with fine bubbles. The aromas in the glass were crisp green apple with hints of honeysuckle. On the palate, this was nicely balanced. The tinge of sweetness made me think of it as a foil to a salad.

Cava and Cabrales Salad 

To give my salad some Spanish flair, I crumbled some Cabrales (Queso de Cabrales) over the top. Cabrales is a blue cheese made in the artisan tradition in rural Asturias, Spain. 

Ingredients serves 2

Salad

  • 4 cups salad greens, torn into bite-sized pieces
  • 2 radishes, thinly sliced
  • 1 persimmon, thinly sliced
  • ¼ cup roasted pecans
  • 4 Tablespoons Cabrales, crumbled (or any kind of bleu cheese that you have)
  • freshly ground pepper

Dressing

  • ½ cup sparkling wine (I used some leftover Cava)
  • 1 cup Cabrales, crumbled (or any kind of bleu cheese that you have)
  • ¼ cup buttermilk
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon olive oil
  • freshly ground salt
  • freshly ground pepper

Procedure 

Dressing
Place all ingredients for the dressing in a food processor. Pulse until well-combined and smooth. Adjust seasoning to taste.

Place the salad greens in a bowl. Drizzle with dressing and toss to coat. Divide the green onto two serving plates. Divide the radishes, persimmon, pecans, and Cabrales between the two salads. Grind black pepper over the top and serve immediately.

Stay tuned for my other posts about the remaining D.O. Cava wines. 


Find D.O. Cava on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Labels:

Comments

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

By
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Post a Comment
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more