“Roger Goulart’s fresh, frothy, bone-dry Cavas are always good values,” says Karen MacNeil, author of The Wine Bible.

And I would add, that for $19, this lively, elegant 2018 Reserva Organic Cava is a downright steal!

A Little Background

Cava, named after the stone cellars (cavas, or caves) in which the wine is matured, is made in the same painstaking way as Champagne: the traditional method with a second fermentation inside the bottle.

It can be produced anywhere in Spain, but 95% of Cava comes from the Penedès region of Catalonia, just south of Barcelona.

Roger Goulart winery was founded in 1882 in the tiny municipality of Sant Esteve Sesrovires. The winery’s stone walls conceal a series of underground cellars that are connected by tunnels 100 feet below sea level. Here, the ideal conditions for bottle aging are provided: cool, dark and humid.

Their Organic Reserva Cava is made from native Spanish grapes, 50% Macabeo, 35% Xarel·lo, and 15% Parellada, and spends at least 15 months aging, the same amount of time as non-vintage Champagne.

Tasting Notes

Clean and crisp, with tiny, delicate bubbles the wine’s pure flavors of green apple, pear, honey and brioche make it stand out from the crowd. Perfect own its own as an aperitif, it would also go well with antipasti like Spanish cheeses, cured meats and green olives or, as I had it with the main course, crispy sautéed salmon and broccoli rabe.

I can’t wait to try it with other dishes. Cheers!