Segura Viudas Cava Brut

Segura Viudas Cava Brut is a dry sparkling wine. Cava is traditionally made by the bottle-fermentation method, the same second fermentation used in Champagne, and brut is the dry end of the sweetness scale, with only a trace of residual sugar. Cava usually draws on Macabeo, Parellada and Xarel·lo, though this listing does not state the blend. Expect a crisp, lean style with green apple, lemon peel and pear. Bottle-fermented sparklers like this often add a light bready or toasted-almond note from time on the lees. The body tends to be light to medium, acidity bright and refreshing, and the bubbles fine and persistent. Oak is rarely a factor, and the finish is usually clean, dry and slightly citrusy. That acidity and dryness make it a good match for salty, fried and rich foods. Try it with fried calamari, croquetas, jamón or manchego, or with oysters, shrimp and sushi. It also cuts through buttery dishes and fried chicken, and it works with mild soft cheeses and tapas spreads. Brut cava is also a standard base for mimosas and sparkling sangria, and it holds up well in a spritz. Serve it well chilled, around 40 to 46°F, which means about four hours in the refrigerator or 30 minutes in an ice bucket. Decanting is not needed and would flatten the bubbles. A tulip or white-wine glass shows the aromas better than a wide coupe, and a flute works if you prefer to keep the bubbles lively. Open the bottle slowly, holding the cork and twisting the bottle, to keep the mousse intact. Most non-vintage cava brut is meant to be drunk within a year or two of purchase, while the fruit and fizz are at their freshest, rather than cellared.