En Fuego Cava Reserva, Mushroom and Sweet Potato Risotto, and Lemon/Red Pepper Flakes Roasted Chicken
Two weeks ago we wanted some quiet home cooking, so we made our mushroom and sweet potato risotto, along with our patented Lemon & Red Pepper Flakes Roasted Chicken. The food was great and to pair it I chose a wonderful Cava made by Champenoise method.
Cava is Spain’s Champagne, made in the same two step process, but not made for super long aging/cellaring. Cava is a combination of three grapes (Macabeo, Carel-lo and Parallada).
N.V. En Fuego Cava Reserva – Score: B+
The nose on this light shimmering gold colored wine is closed to start, but with time, opens to reveal yeast, toast, grapefruit, and lemon. The mouth on this light to medium bodied wine is filled with a lovely and tight mousse of small bubbles that lead to lemon, peach, and grapefruit. The mid palate is acidic with more mousse and toast. The finish is long and bubbly with toast and a touch of bitterness, like tea or lemon peel at the very end of the finish. This is a wine that will pair well with most roasted chicken, risotto, or any other medium bodied food, along with light cheeses.