Making mistakes is one of the best ways to learn and I got a lesson this past Monday.
I had put a bottle of cava in the fridge in anticipation of a celebrating a moment, but that moment didn’t happen, so it stayed in the fridge in anticipation for another momentous occasion and nothing really occurred.
In case you don’t know, cava is sparkling wine from Spain made in the same method as champagne, the sparkling wine from France.
A few weeks passes by and the bf asks me if it’s ok to be kept in the fridge that long.
“Yeah, sure! It’s in the fridge!” I say with the confidence of a sommelier. I thought that because it wasn’t in the heat, it’s ok. But I wanted to make sure I was correct because it would be totally awesome if I were. So I google it and… apparently, you’re not supposed to keep unopened wine in the fridge for longer than a couple of days. The reasoning is that the fridge is intended to keep fruits and veggies crisp, so if you’re keeping wine in there for weeks like I did, you’ll actually dry out the cork which will let air in. Oops. Lesson: Don’t leave an unopened bottle of wine in the fridge for a month.
I drank the cava anyways and took notes on it because I wanted to compare it to the next time I have this Spanish bubbly when stored properly and enjoyed in a flute glass.
Yes, I did enjoy it. If it went bad, I didn’t notice. There was an explosion in my mouth and it was the most potent carbonation sensation, ever (ever!) making my mouth salivate like crazy, too. The finish wasn’t as long as I’d like, short in fact, but I’m not sure if that’s what you should expect from a cava. My sparkling wine knowledge is weak, and it’s something I plan to work on in the upcoming months. It wasn’t until maybe 7 or so minutes later that almost sting-like feeling from the carbonation dissipated a little and it was the most enjoyable then.
I thought sparkling wine should be served in a flute glass. There is less surface area so the rate at which the wine loses its carbonation is slowed down, but I found that I liked this cava in my bowl wine glass. I don’t know if I would’ve enjoyed it as quickly or as much with a flute glass given a) it’s harder to detect the aroma and b) it would’ve taken longer for the carbonation to soften. So, that’s another lesson learned. Well, a reminder that rules aren’t black and white. What I should’ve done, in hindsight, was to taste it in one of my ISO glasses first. All my tastings at home should be first tasted with an ISO glass as that’s a consistency.
I’d like to start tasting more sparkling wines, particularly champagne. There’s no reason to wait for a celebratory moment to enjoy a bottle. What’s your take on all this – the glass, sparkling wine, storage? If you leave me a comment, you’d totally make my day.