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Life in a bubble: Producing Catalunya's cava


"The best way to learn about cava is to head down to cava country and visit a cellar or two, where you can learn how cava is created and enjoy a tasting session. Sant Sadurní d’Anoia, considered the birthplace of cava, is a great place to start. There are a number of excellent cellars there, including the world-renowned Freixenet and Codorníu. While February can be brisk and the vines barren, it is also calçot season, and there is no better place to enjoy this local and well-loved onion than in the countryside restaurants of Penedès. Early spring brings rain, but with it vines covered in an explosion of downy white blossoms, signaling a new start and a new harvest ahead."

Read more at Metropolitan

Food, TravelMelissa Leighty