This Sunday 13th of November, Grafton Street’s Christmas lights will be switched on and as Dublin City Centre gets ready for the holiday season, we all can start spreading a bit of Christmas cheer. And what better way to get a party started than with bubbles!
There is something about bubbles that is intrinsically linked to joy: from the relaxing effect of popping bubble wrap to the nostalgic playfulness of blowing soap bubbles on a windy day, from a soothing bubble bath to a sassy bubblegum pop! Their shiny, spherical presence floats in the air to our delight and as grown ups, our fascination with bubbles pretty much remains intact, although their size gets smaller, and the “pop” we care about comes from a cork leaving the bottle neck forever.
La Rosca Cava is a lovely example of bubbles that any grown up will love. It’s made by top producer Codorníu, and it’s not just because its winemaking pedigree that it’s recommendable: Its acidity is as crisp as a chilly November evening and as pleasant as spending it strolling around a beautifully lit street filled with live music and smiles.
Flavour wise, lime appears first, follow by a delicate minerality and a tangy green apple note that adds to its mouth-watering effect, ideal when canapés are on their way.
As its made following the traditional method (a.k.a. Methode Traditionelle), it gains a complexity that other sparkling wines can’t achieve (no offense, Prosecco, you’re still in our “nice” list). The grapes it’s made with -Macabeo, Parellada and Xarel-lo- are Catalonia’s iconic blend for bubbly, comparable in their process to the classic trifecta of Chardonnay, Pinot Noir and Pinot Meunier that we love and know as Champagne.
This party starter will be a perfect reward for punctual guests, and it will also go wonderfully well with tapas such as Bread, Tomato and Serrano Ham o Esqueixada Salted Cod Salad. You can also pair it with mildly spicy exotic cuisines.
La Rosca Cava is available at O’Briens Wines at €17.95 and it’s currently on offer at €14.95.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.