Wine Offerings: Post

Cava VallDolina at the Sugar House

$30/person
Reserve your seat with Jeff@sugarhousedetroit.com

Join us on Tuesday, July 30, at 7pm for a Cava fiesta. We’ll be featuring Cava VallDolina (a sparkling wine produced by means of the traditional Champagne method) from Masia Can Tutusaus in the venerated Penedès region of Catalonia, Spain.

We’ll begin at 7 p.m. with a refreshing Cava-based punch and light snacks. The second taste will simply be an unadulterated glass of this crisp wine while Nùria GarroteiEsteve, native Catalan and owner of local wine importer Vinovi, provides a brief presentation on the wine. Finally, we’ll mix a full-strength cocktail using Cava as a complementary ingredient. These three drinks will showcase Cava in all its versatile glory.

Quite often, sparkling wine is only consumed when celebrating life’s most important transitions or a mere calendar date. But life itself is worth celebrating.

About the wine:
The visionary winemakers Raimon Badell and Ferran Gil of Masia Can Tutusaus combine superior geography with their artistry and skill to produce Cava VallDolina. Of all the areas in Penedès producing the classic Cava grapes, only the mountainous terrain in Massís del Garraf, the home of Masia Can Tutusaus, offers the cooling significance of altitude that nurtures a higher acidity in the grapes.

These guys believe in making contemporary wines that respect Mediterranean culture without becoming slaves to the past. They respect Mother Nature and, above all, they respect their vines and their soil. The grapes are handpicked, the wine is bottled at the estate and aged in contact with lees for a period of 24 months, and the disgorgement date is clearly indicated on the label, ensuring that you are drinking the freshest wine possible.

The end result of all this attention to detail is a scandalously drinkable wine exuding aromas of apple blossom, wheat crackers and sunshine, with a complex finish that sometimes doesn’t exist in sparkling wine twice the price.

Join us on Tuesday, July 30 for a Cava fiesta. We’ll be featuring Cava VallDolina (a sparkling wine produced by means of the traditional Champagne method) from Masia Can Tutusaus in the venerated Penedès region of Catalonia, Spain.

We’ll begin at 7 p.m. with a refreshing Cava-based punch and light snacks. The second taste will simply be an unadulterated glass of this crisp wine while Nùria GarroteiEsteve, native Catalan and owner of local wine importer Vinovi, provides a brief presentation on the wine. Finally, we’ll mix a full-strength cocktail using Cava as a complementary ingredient. These three drinks will showcase Cava in all its versatile glory.

Quite often, sparkling wine is only consumed when celebrating life’s most important transitions or a mere calendar date. But life itself is worth celebrating.

About the wine:
The visionary winemakers Raimon Badell and Ferran Gil of Masia Can Tutusaus combine superior geography with their artistry and skill to produce Cava VallDolina. Of all the areas in Penedès producing the classic Cava grapes, only the mountainous terrain in Massís del Garraf, the home of Masia Can Tutusaus, offers the cooling significance of altitude that nurtures a higher acidity in the grapes.

These guys believe in making contemporary wines that respect Mediterranean culture without becoming slaves to the past. They respect Mother Nature and, above all, they respect their vines and their soil. The grapes are handpicked, the wine is bottled at the estate and aged in contact with lees for a period of 24 months, and the disgorgement date is clearly indicated on the label, ensuring that you are drinking the freshest wine possible.

The end result of all this attention to detail is a scandalously drinkable wine exuding aromas of apple blossom, wheat crackers and sunshine, with a complex finish that sometimes doesn’t exist in sparkling wine twice the price.

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Posted on 2013.07.16 in News & Events

 

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