Join us this Friday, May 14 from 5-7pm in the wine store to taste our direct import Ronsard Cava straight and in a Cava Sangria from the recipe below. Take 5% off any wine or spirit purchase with a receipt from Provisions for $10 or more.
We’ve taken great care so that our Ronsard Cava tastes as close to how it would if you were sipping it in the organic vineyard in Penedes, Spain where it is from. Because we direct import our cava, we can ensure it never suffers from travel fatigue caused by improper shipping or storage or an extensive amount of time sitting on warehouse or store shelves, the factors that Eric Asimov pointed out in his column this week can cause cava to seem not “fresh.”
From the cellars of a cava producer that has been in the business since 1790 to our shelves, our cava is stored at ideal cellar temperature.
1 bottle of Cava
1 bottle of white wine (unoaked)
1 cup fresh squeezed orange juice (we are using the last blood oranges of the season)
2 oranges, segmented if possible or thinly sliced
2 apples, cut in chunks
1 cup of water
½ cup of sugar
6 cinnamon sticks
Put sugar, water and cinnamon sticks in a sauce pan and heat until sugar is dissolved (simmer about 5 minutes). Let mixture cool and remove cinnamon sticks. Slice fruit and prepare orange juice. Combine all ingredients except for ice and cava and let chill several hours. Just before serving, add cava (you can wait until this stage to add the wine too if you want). Serve over ice. Mint garnish optional!