Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

fruit-forward, yet classic. yeast notes and spices combine with delicious green apples, stone fruits, and citrus in a well-balanced and crisp finish

If the bottle is not already well chilled, place it in an ice bucket with ice and about half water for 15–20 minutes. Alternatively, refrigerate upright for at least 3 hours before serving.

Rapid chill (if needed)

Before opening, wipe the bottle neck with a clean cloth. Keep the cork pointed away from people and objects when opening.

Thinly slice 1/4 of a green apple into very fine matchsticks or paper-thin slices. Use only a few slices (1–2) per glass to keep the presentation light and to avoid overpowering the wine.

Cut a small wedge (about 1/4 of a fruit) of white peach or nectarine. Remove the skin if you prefer a cleaner presentation; use a single thin wedge per glass.

Create a small citrus twist or a 2–3 mm wheel from 1/4 of a lemon or orange. Express the oils over the glass by giving the twist a quick squeeze before dropping it in.

Lightly crush 2 green cardamom pods with the side of a knife (do not pulverize) to release aromatic notes. Place the bruised pods in the bottom of the glass (or rest them on the rim) so they impart subtle spice without overwhelming the wine.

Optionally place 2–3 whole white peppercorns in the glass for a faint peppery lift. Use sparingly; this is to accentuate the wine's subtle spice character.

If you prefer a slightly sweeter or more floral variation, prepare 1:1 honey syrup (mix equal parts honey and warm water until blended). Use 1/2 tablespoon per bottle pour (or 1/4 tsp elderflower liqueur) to add a whisper of sweetness and floral depth. Stir gently to combine with the wine; do not shake.

If adding honey syrup, dissolve 1/2 tablespoon into 15 ml room-temperature water first to ensure it blends smoothly into the chilled wine.

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle, grasp the cork, and slowly twist the bottle (not the cork) to ease the cork out with a quiet pop.

Pour slowly into a chilled flute or white wine glass, filling to about two-thirds (approximately 120–150 ml) to allow aromas to open. If using optional additives, add them to the glass before the final top-up so they integrate gently with the effervescence.

Garnish each glass with 1–2 thin green apple slices, one thin peach wedge, a citrus twist expressed over the glass, and the bruised cardamom pod. Place white peppercorns on the bottom of the glass if using.

Serve immediately while the wine is lively and effervescent. Encourage guests to nose the glass before sipping to detect the combination of yeasty/spice notes with green apple, stone fruit and citrus.

If you or your guests prefer a slightly softer, less fizzy experience, allow the wine to sit in the glass for 2–3 minutes before drinking; the aromatics will open and the mousse will soften.

Cava, Anna de Codorníu Blanc de Blancs Brut N.V.

Green apple, thinly sliced

Stone fruit (white peach or nectarine), thin wedge

Fresh citrus (lemon or orange), twist or small wheel

Whole green cardamom pods

Whole white peppercorns

Honey syrup (1:1 honey to water)

Elderflower liqueur (St-Germain) or similar

Chilled water (for diluting honey syrup if needed)

Champagne flute or white wine glass

Ice (for chilling bottle or quick cooling)

CAVA, ANNA DE CODORNIU, BLANC DE BLANCS BRUT N.V, CATALONIA

Make CAVA, ANNA DE CODORNIU, BLANC DE BLANCS BRUT N.V, CATALONIA Recipe in just 30m. fruit-forward, yet classic. yeast notes and spices combine with delicious green apples, stone fruits, and citrus in a well-balanced and crisp finish

CAVA, ANNA DE CODORNIU, BLANC DE BLANCS BRUT N.V, CATALONIA

Descriptors

Tasting Notes

Food Pairings

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