The next time you pop open a nice bottle of sparkling wine, make it a Cropinnat. Pair with seriously delectable avocado fritters for the ultimate pleasure.
Spring is here so it’s time to dust of your garden furniture and move aperitivo time outdoors.
It’s just so much more fun to enjoy a fancy cocktail or nice glass of bubbles while soaking up the last rays of sunshine on the terrace.
Lately, more and more of my aperitivi involve a glass (or two) of Spanish Corpinnat sparkling wines.
Setting a new standard for Spanish sparkling wine, this fairly new addition to the world of bubbles is produced in a defined area of the wider Cava DO just southwest of Barcelona, the newly created Penedès DO.
If you love bubbles (and who don’t), look out for a bottle of Corpinnat. I can guarantee, you won’t be disappointed.
And if like me, there’s no way you will have you aperitivo without a nice snack.
I can’t remember when I first came across avocado fritters, but they have definitely become one of my favourite appetizers. Especially as they also sit well in the healthy food compartment and are assembled in no time at all.
Background: What is Corpinnat
Corpinnat is a new type of Spanish sparkling wine, born by the desire of several small Cava producers to elevate the quality of Cava and distinguish their own products from the leading large-scale cava producers within the Cava DO region.
Thus in 2015 a new sparkling wine association, the Association of Wine Producers and Growers Corpinnat was formed and two years later gained recognition from the EU.
Though the new style is produced in Spain’s Penedès region, which is producing the majority of Cava, to call a product Corpinnat growers need to follow a much stricter regulation compared to Cava.
Grapes for Corpinnat must be sourced exclusively from 100% organic, sustainable vineyards. Grapes must be harvested by hand within the newly formed Corpinnat appellation. Vinification must take place entirely on the producers`’ winery premises, and wines must be aged for a minimum of 18 months. Corpinnat wines also must be made with a minimum of 90% indigenous grapes.
Importantly, all Corpinnat producers have left the Cava DO and will therefore no longer use the quality Cava qualification.
Corpinnat in Spanish actually means ‘the heart of the Penedes’ and that’s also where these sparkling wines are made. Officially denominated Penedès DO, this area is where the first Spanish sparkling wines made according to the traditional method were produced 150 years ago.
Tasting Notes: Gramona Imperial Corpinnat Brut 2015
The Gramona Imperial Corpinnat Brut 2015 is a blend made from local Xarel-Io, Macabeo, Parellada and international Chardonnay. The wine is age for 60 months.
This elegant, lush sparkling wine displays a decidedly French, champagne-like feeling, despite only a small amount of the blend consists of Chardonnay grapes.
The wine is produced by Gramona, a fifth-generation led winery that puts sustainability and biodynamic winemaking on top of its agenda. A new wine cellar built in 2001 is central to Gramona’s aim to reduce its environmental impact and also reduce energy consumption.
In the glass, a light yellow with golden reflections.
On the nose, it displays intense aromas of stone fruit and white flowers, followed by notes of bakery, citrus peel, dried fruit and hints of toasted notes, yeast, and butter.
On the palate, it’s pleasantly creamy, velvety, and engaging. The finish is refreshing and offers notes of white flowers and baked notes.
Gramona Imperial Corpinnat Brut pairs perfectly with appetizers, snacks, salads, seafood/ white fish, pasta, paella, cream cheeses and fruits.
This is an excellent sparkling wine with great structure that is perfect for special occasions and goes all the way from an excellent choice for aperitif, dinner and even dessert.
If you are into champagne, you should have a go at Corpinnat. It’s really up there, and whilst it retails at a premium to good Cava, it’s definitely much more affordable compared to a French champagne.
So why don’t you benefit from the warmer temperatures and have a nice al-fresco aperitif on the weekend, with a bottle of Corpinnat and a quick snack like these delicious avocado fritters.
Recipe: Avocado fritters with homemade ajvar mayonnaise
For the avocado fritters
3 ripe but still solid avocados, halved with stone removed
2 eggs, lightly beaten
2-3 tablespoons all-purpose flour
150 g breadcrumbs
300 ml oil for frying
For the mayonnaise
2 egg yolks
1 garlic clove, finely chopped
3 tablespoons ajvar (bell pepper paste)
1 teaspoon brown sugar
150 neutral oil
Add egg yolks, clove, ajvar, and sugar to a small high bowl. Pour oil on top.
Using a handheld blender, mix all ingredients until obtaining a light reddish cream. Now slowly move the blender up and down until the cream starts to take on a thickish consistency.
Season with a squeeze of lime juice and salt then refrigerate until needed.
Cut avocados in generous slices and drizzle with lemon juice.
Dredge the avocado slices first in flour, then dip in the egg wash and finally coat with breadcrumbs.
In a large skillet, heat the oil and fry the avocado slices until golden-brown (1-2 minutes each side).