Wine & Spirits - August 2012 - (Page 20)

capital of in the cava a tapas crawl by Patricio Tapia If pan tumaca is the gateway to Catalan cuisine, Cava, since the end of the 19th century, has been its aperitif. Cavas can be made outside of Catalonia—the D.O. includes Navarra, La Rioja and wines from the Levant, among other places. However, the capital—let’s say the spiritual home of Cava—is Sant Sadurní d’Anoia, a small town a halfhour west of Barcelona, with narrow cobbled streets and modernist buildings. It’s the architecture that drives tourism here, as well as the caves under the city storing bottled bubbles. Sant Sadurní is also a good place to eat, especially if you’re looking for the most comprehensive Cava lists in Spain. Beyond pan tumaca, the stars are duck, lamb and suckling pig, as well as some of the best bean dishes in Iberia. 20 W I N E & S P I R I T S A U G U S T 2 0 1 2 top and left photo by Marcelo Isarrualde Put it this way. If you have to choose an entry point to Catalan cuisine, it should be more or less like this: a toasted slice of crunchy white bread and a generous dash of olive oil. A little garlic, rubbed gently on the bread. Then a ripe Catalan tumaca—the famed small, sweet tomato—cut in two and rubbed on the bread, this time with greater determination. And it is ready: pan tumaca. Now all you need is a glass of Cava.

Table of Contents for the Digital Edition of Wine & Spirits - August 2012

Wine & Spirits - August 2012
Editor’s Note
Fined & Filtered: Lou Bustamante on cocktails aged in cask and bottle
Spirits: Tonic + Gin Reviewed by Lou Bustamante
North American Riesling
Tapas in the Capital of Cava
Prosecco + Prosciutto
Cirò & La Cucina Calabrese
Summer on the Road in Sonoma
Extreme Values
Tastings Overview
Summer Sparklers
US Riesling
Rías Baixas/Vinho Verde
Greek Wines
Northeast Italian Wines
American New Releases
Imported New Releases
Joshua Greene on moscato’s sweet disruptions

Wine & Spirits - August 2012