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As an aperitif, Debby chose the Carbo Cava Brut, a Spanish sparkler that is fermented in the bottle. The blend of grapes (60% Xarel-lo, 30% Macabeo, 10% Parellada) results in a very pale yet brilliant yellow wine. Fine light aromas for this fruit and floral wine make it an exquisite mouth-filling Brut. Parellada, a white grape variety of Catalan origin specially grown in Catalonia, along with Macabeo and Xarel•lo, are the three traditional varieties used to making sparkling Cava’s, a Catalonian specialty. 11.5 percent alcohol, $12.99 the bottle.
The first course, a ragout of pork, tomato and white beans is a hearty dish that paired well with the Brokenwood Semillon from Australia. This is a wine from the Hunter Valley, a wine region that’s a daytrip from Sydney. Brokenwood makes this 100% Semillon with a classic New World style, using this revered Old World grape. The color is a luminous green/yellow that lets you anticipate the zesty lemongrass aroma. The structure of the wine is tight, but the citrus and slightly acidic finish is a perfect complement to the hearty pork dish. 11 percent alcohol, $20.99 bottle.
The Vina Sardosol Blanco 2008 from the Navarra region of Spain was a good pairing with the salad course. Generally, salads are difficult to pair with wine, but this salad from Chef Lindsay of mixed beets with mustard and baby greens was well suited to this wine with its minimal acidity, nice bouquet, and apple-apricot floral notes. The blend is 70% Chardonnay and 30% Viura. 13.5 percent alcohol, $10.99 bottle.
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