Quote:
Originally Posted by Marc
And probably produced in my own Village, Sant SadurnĂ*. I'm happy to read it, Mo. Nearly everyone in my village earns their live (direcly or indirectly) with the Cava. My mother works in a winery, my faher is an enologist (and a very good one, IMHO), my father-in-law produce his own cava, my uncle transport wine in his truck...Even the electrical diagrams that I'm about to finish are for an important cava producer (Freixenet). Now that the grape harvest is nearly finished everything will go back to normality for a time. It's always a happy period of hard work and intense activity. My region in all its fullness and vitality.
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I know everything about what you are talking about but I'm supposed to be the opposing force: my family is involved in champagne business
. I had my own business about ten years ago before I walked away from all that (I was buying wines and grapes to producers and selling it to big businesses). Nevertheless, I'll be selling my mother's champagne again this winter. Harvest has always been the best of times and a lot of fun since i was a kid.
However, unlike most people involved with champagne I'm not always saying that champagne is the best, there are terrible ones (my mother's is the best and I'm being serious
).
The best present the champagne region made to the Cava region (and to every other sparkling wine regions) was to forbid everyone to refer to a "methode champenoise". Since that time, every one else has grown and improved qualities.