A sensual food match: Cava and Sushi

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Its well-known that certain food are aphrodisiacs, foods that increase your sex drive, causing excitement, sweating or palpitations.

Does sushi belong to this group. You bet!!!. Logically, you employ your chopsticks to place carefully slippery, wet and sometimes warm rolls in your mouth. From that literal description alone, Sushi is an aphrodisiac alone. But scientifically, seaweed, a basic ingredient in sushi has a bounty of vitamin E.

Cava has also a powerful symbolism in the sexual innuendo game. It has probably has to do with the  ritualistic opening of a Cava bottle, the release of the cork from the bottle’s phallic neck, this might conjure an image of sexual .

Putting both together, you have a powerful combination for a torrid afternoon or evening.

There are two possibilities when matching Cava and Sushi: first Brut nature or brut with their low sugar levels due to little or no dosage. This approach, which accentuates on the minerality of the Champagne, allows a complete expression to the briny aromas and texture of the raw fish.

The second alternative is a pairing with rosé Cava. These Cavas   have the ability to marry well with fish dishes, naturally, but also with the stronger flavours and nuances of certain sushi and maki. In fact the fruity characters of rosé  will form an ideal foil for soy sauce and be excellent with the melting texture of the raw fish.

Alcohol lowers inhibition by acting as a sedative on the central nervous system. True, this makes all forms of alcohol aphrodisiac to some degree but sparkling wine such as Cava has one extra property going for it, the “sexy effervescence,” as Dr. Allen Green of the Center for Optimum Health in Los Angeles refers to it. Thanks to a series of  studies in England, it is known that the alcohol in carbonated drinks is absorbed faster than in still forms of alcohol. This means that not sparkling wine will get you will in the mood  but is also better than Viagra combined with Sushi.

Cavas to try with your sushi experience.

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For me, the quintessential cava producer is Raventos. As you know Raventos have been making singular  and unique Cavas since 1497. The estate covers 300 acres of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. A special moment, in 1872 happens when Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate.

In November 2012, the family decided to leave the DO Cava and create their own more strictly defined and geographically specific appellation: Conca del Riu Anoia. Raventos wanted to concentrate their efforts in creating uniques wines from the River Anoia Valley.  The estate is certified organic.

Tasting Notes:

Raventos i Blanc De Nit Conca del Riu Anoia 2014. SAQ # 12097954. $26.60

This cava is a coupage of Macabeo, Xarel·lo, Parellada and Monastrell grown in three estates: La Plana La Barbera and El Llac. La Plana is an estate located on clay-loam soils that grows Xarel·lo and Macabeo varieties.  A gastronomical cava, bringing to mind pretty aromas of dry rose petals, raspberry, and strawberry sorbet. Chewy, with a nice acidity. Smooth and enveloping in the mouth. Will pair nicely with a Kamikaze or Dragon eye roll.

De la Finca Brut Raventos I Blanc 2013. SAQ #  12178834. $35.25

This cava is a coupage of varieties Xarel·lo (54%), Macabeu(30%) and Parellada (16%) grown on 9 plots located on the slopes of the Serral hill which is north/north east facing. On the nose, this cava has a very complex minerality bringing to mind Chalk, naftaline, and a strong iode note.. On the mouth, dry and very crisp. Lots of force and tension. Will need a sushi like a fatty bluefin tuna belly.

 

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Raventós I Blanc Manuel Raventós Gran Reserva Personal 2008. SAQ #  12936455. $80.00

 Raventós i Blanc Gran Reserva personal Manual Raventós is a very special cava that is born from  two plots: el Clos del Serral and Creueta del Coll. El Clos del Serral is a mono varietal  Xarel.lo plot on slopes, north facing orientation with  clay loam soils. At Creuta dl Coll there are as well  sandy loam soils, but is a mono varietal Parellada variety with vines dating back to 1973 . 

Very noble cava, like a fine champagne. Yeasty, verging toward brioche, croissant with subtle notes of vanilla wafers and dry apricots. In the mouth,  dry, and  austere with a pleasant note of grilled hazelnuts. Perfect finesse.  If you are feeling like a spending a few dollars, why not have it with Osetra caviar tuna sushi.

Image result for expensive caviar sushi

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