J.G. Carrión Cristalino Rosé Brut Cava N/V

J.G. Carrión
Jaume Serra Cristalino Rosé Brut Cava N/V
Cava DOC, Spain
$14-17  +64162  available at private liquor stores

www.garciacarrion.es

This rosy little number was named the “Wine of the Year” at Cornucopia, Whistler’s annual Celebration of wine and food that wrapped up today. Not hard to see why – hello – it’s pink bubble! What’s not to like?

The winery behind Cristalino, Jaume Serra, was founded in 1943 by respected enologist Jaume Serra Guell and was purchased in 1997 by the J. García Carrión family. Though J.G. Carrión is a major Cava producer (2nd largest bubble producer in Spain), it’s new to this market, having been caught up in a years-long lawsuit brought on by Cristal Champagne, over the closeness in nomenclature. Carrión won. Made in the Método Tradicional (Traditional Method), with yeast imported from Champagne, this is a blend of 60% Pinot Noir and 40% Trepat. Bright, deep rose in hue, this Cava has scented sweet raspberries and cherries on the nose. The palate is lively with medium mousse, and flavours of strawberry, youthful cherry, anise and softly spiced rhubarb. The crisp finish keeps it refreshing and inviting – no wonder this was such a huge hit with the crush of the crowd at Cornucopia’s CRUSH.

This is the perfect canapés wine – fresh, fun and fruity. And the price? Fantastic! Do keep it in mind for the upcoming holiday season.

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J.G. Carrión Jaume Serra Cristalino Rosé Brut Cava N/V

This Método Tradicional bubble is a blend of 60% Pinot Noir and 40% Trepat. Bright, deep rose in hue, Cristalino Rosé Brut has scented sweet raspberries and cherries on the nose. The palate is lively with medium mousse, and flavours of strawberry, youthful cherry, anise and softly spiced rhubarb. This is the perfect canapés wine – fresh, fun and fruity. And the price? Fantastic! Do keep it in mind for the upcoming holiday season.

Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ...

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