Love bubbles? Then Cava might be the next big thing on your list.
I don’t know about you, but when it comes to Valentine’s Day, I am always surprised how much thoughts go into dinner while for most, breakfast seems to be an afterthought.
Yet, nothing really beats a romantic breakfast in bed. Don’t you agree?
This year, start Valentine’s Day with a delicious sweet and slightly salty salted caramel crêpe and a glass of pink bubbles.
And speaking about bubbles, keep the champagne for the evening and instead open a nice bottle of Spanish Cava.
In my opinion, Cava really deserves much more love than it is currently getting. Indeed, wrongly so it is one of the most underrated and overlooked sparkling wines. Although, this is a perception that thankfully is starting to change.
My latest discovery in the Cava compartment is Juvé & Camps, an awesome family-led Cava producer from the heart of Cava country in Spain’s Penedès.
About Juvé & Camps
The Juvé family is looking back of a winemaking history of more than 200 years while Juvé & Camps itself was founded in 1921 and is now under the helm of the 4th generation of the Juvé family.
The winery, which is split into three main estates owns 271 hectares of vineyards in the Penedes. Around 200 hectares are located within the region’s best winemaking zone, the Alt Penedès on the slopes of mount Montserrat.
All operations are strictly organic with low-yield grape-growing practices observed and no chemical insecticides and herbicides used in the vineyards to obtain the best quality in the most natural way.
Grapes are hand harvested in the early morning, with a careful selection process making sure to pick only the best. In the cellar, traditional winemaking is combined with the latest advances in oenology. To allow the wines to tell their own story.
Tasting Notes: Juvé & Camps Brut Rosé
Made from 100% Pinot Noir grapes from the most Mediterranean vineyards belonging to the winery’s Espielles estate. Vineyards are located at an altitude between 180 to 245 metres, offering perfect local conditions for the best development of grapes. Chalky soils and the local micro-climate contribute to intense aromas of red fruits and the cherry red colour.
In the glass, an intense cherry red.
On the nose, notes of cherry and strawberry wrapped in honey, toasted bread, and a faint floweriness.
On the palate, intense, fresh, and energetic. Flavours of cherry and strawberry. Long, rich, and aromatic finish.
This cava is perfect as aperitive on its own or paired with a wide range of food. Try it with pasta, cured meats, fish, Japanese food, and baked goods. In addition, it works with dessert too.
Recipe: Salted Caramel Crêpe
Serves 8
For the crêpe:
25 g butter plus more for greasing
150 g all-purpose flour
75 g sugar
370 ml milk
2 large eggs
For the salted caramel:
200 g sugar
300 g heavy cream
1 teaspoon sea salt
Method
In a small saucepan, melt the butter then set aside an let slightly cool.
In a bowl, mix flour, 75 g of sugar, and a pinch of salt. Stir in the milk, eggs, and slightly warm butter. Continue to stir until well combined and obtaining a smooth batter. Set aside for one hour.
In the meantime, prepare the salted caramel.
In a large saucepan, heat sugar over medium heat until melted into a thick brown-golden liquid. Do not stir.
Add the cream and let boil over medium heat until the sugar has completely melted again (it will form large clumps when adding the cream initially).
Remove from the heat, stir in the sea salt then set aside to let cool completely.
Preheat the oven to 50°C.
Using a large skillet of around 27 cm, melt a small knob of butter over medium heat. Using a small ladle, pour in a small quantity of the batter and swirl the skillet to equally spread the batter.
Cook for 2-3 minutes until golden brown on the bottom. Fold the crepe from the outside to the inside. Transfer to a plate and put into the oven to keep warm. Repeat with the remaining batter.
Serve warm topped with the salted caramel.
Carrots and Tigers 