The 2021 Raventos i Blanc de Nit Cava is our wine of the month for our February 1st toast for a couple of reasons. We chose a theme for the sparkling wine we will feature to toast the new month. This year we will salute a wine hero each time the first rolls around.
This family has elevated Cava to a premium spot on some of the area's best wine lists. In an effort to set their wines apart from average cava production, Pepe Raventós has a new goal set in 2012 on the site.
"Because we are convinced that we have something unique to offer, one of the sparkling wines with the highest mineral expressions in the world, we are working towards creating a new Designation of Origin restricted to a well-defined area with specific winegrowing and winemaking requirements. This is why we have started to call our sparkling wines
Conca del Riu Anoia, as our dream for the future is to create a new DO for the world’s highest quality sparkling wines."
Trying wines from different places, made with different grapes and produced by different methods, adds spice to our monthly ritual. Since 2007, we have raised a glass of sparkling wine to greet each new month!
We will welcome February 2018 with a delightful cava, Raventos i Blanc de Nit. This will be a year of welcoming each new month with longtime friends. This cava was a gift from one of the first friends we made after we moved to Boston. He's also one of the friends who has joined our sparkling resolution to toast each new month with a glass of bubbles.
Our friend discovered Raventos i Blanc de Nit at a Bauer Wine & Spirits tasting, loved it, and decided it was something we would also love. However, when he placed his order, there was only one bottle left in stock. Being the sweet person he is, he bought the bottle and gave it to us.
We enjoyed our New Year's bottle of a longtime favorite so much that we have decided to make 2018 a year of rediscovering some of our favorite sparkling wines from across the years. (It will also help us enjoy the wine gathering dust in our collection. In our attempt to live a healthier life, we are drinking far less wine than we used to and our collection of sparklers keeps growing.)
The last time we enjoyed this wine, we were relaxing in Provincetown and enjoying the views from a special place on a rainy day.
Whether you have seen these sparklers before or are new to our monthly feature, we'll be linking to our past posts on each of them.
Join us as we raise a glass to celebrate the month ahead.
We will welcome February 2018 with a delightful cava, Raventos i Blanc de Nit. This will be a year of welcoming each new month with longtime friends. This cava was a gift from one of the first friends we made after we moved to Boston. He's also one of the friends who has joined our sparkling resolution to toast each new month with a glass of bubbles.
Our friend discovered Raventos i Blanc de Nit at a Bauer Wine & Spirits tasting, loved it, and decided it was something we would also love. However, when he placed his order, there was only one bottle left in stock. Being the sweet person he is, he bought the bottle and gave it to us.
We enjoyed our New Year's bottle of a longtime favorite so much that we have decided to make 2018 a year of rediscovering some of our favorite sparkling wines from across the years. (It will also help us enjoy the wine gathering dust in our collection. In our attempt to live a healthier life, we are drinking far less wine than we used to and our collection of sparklers keeps growing.)
The last time we enjoyed this wine, we were relaxing in Provincetown and enjoying the views from a special place on a rainy day.
Whether you have seen these sparklers before or are new to our monthly feature, we'll be linking to our past posts on each of them.
Join us as we raise a glass to celebrate the month ahead.
Join us as we lift a glass of a favorite sparkling wine to toast our new month of June 2016. We'll be toasting with an old favorite, Nino Franco Rustico.
This is a great summer wine and will add some fizzy fun to any day or any event. It is extremely food friendly, light in alcohol (11% ABV), and refreshing. This wine makes you understand why a glass of Prosecco is the start of so many meals in Italy. And it will make believers of people who have been put off my lesser quality, semi-dry Proseccos.
It is a wine to enjoy in any summer location or at home to remind you of days at that beachside getaway. (Frankly, remembering our recent stay in Provincetown is one of our reasons for choosing to begin June with a glass of Rustico.)
Our Tips for Summer Sparklers!
Consider serving one wonderful sparkling wine at your next party. Living in a tiny home, the only wine glasses we own in quantity are flutes. When we entertain, we serve sparkling wine!
Summer heat calls for lower alcohol, check the labels to find crisp, refreshing sparklers under 12% ABV.
As you fill a bucket with bottles of fun fizz, add an equal number of bottles of sparkling water. As you walk around refilling glasses, offer your guests a choice of water or wine. If you drink one full glass of water for each glass of wine, you'll stay hydrated and cut calories.
Ask your wine merchant to guide you to sparkling wines made from different grape varieties and from countries and wine regions beyond the usual sources of Champagne, Prosecco, Cava, Cremant, etc.
Cin Cin to June! May your month be filled with good things. We plan to enjoy the quiet time in Boston and toast our life in the city, often, with a glass of bubbles.
Join us as we lift a glass of a favorite sparkling wine to toast our new month of June 2016. We'll be toasting with an old favorite, Nino Franco Rustico.
This is a great summer wine and will add some fizzy fun to any day or any event. It is extremely food friendly, light in alcohol (11% ABV), and refreshing. This wine makes you understand why a glass of Prosecco is the start of so many meals in Italy. And it will make believers of people who have been put off my lesser quality, semi-dry Proseccos.
It is a wine to enjoy in any summer location or at home to remind you of days at that beachside getaway. (Frankly, remembering our recent stay in Provincetown is one of our reasons for choosing to begin June with a glass of Rustico.)
Our Tips for Summer Sparklers!
Consider serving one wonderful sparkling wine at your next party. Living in a tiny home, the only wine glasses we own in quantity are flutes. When we entertain, we serve sparkling wine!
Summer heat calls for lower alcohol, check the labels to find crisp, refreshing sparklers under 12% ABV.
As you fill a bucket with bottles of fun fizz, add an equal number of bottles of sparkling water. As you walk around refilling glasses, offer your guests a choice of water or wine. If you drink one full glass of water for each glass of wine, you'll stay hydrated and cut calories.
Ask your wine merchant to guide you to sparkling wines made from different grape varieties and from countries and wine regions beyond the usual sources of Champagne, Prosecco, Cava, Cremant, etc.
Cin Cin to June! May your month be filled with good things. We plan to enjoy the quiet time in Boston and toast our life in the city, often, with a glass of bubbles.
Our Sparkling Resolution gives us an advantage when it comes to choosing a bottle of bubbles for New Year's Eve. We start each month with a glass of sparkling wine.
We find something to toast each time the 1st comes around. Maybe it's a good thing that happened in the past month or something we're looking forward to in the month ahead. Or, perhaps the 1st of the month finds us in a special place where we've discovered a special bottle.
Most of the time, our choice is a great value we've bought on sale or a moderately priced treat.
Occasionally, we'll indulge in a special wine for a special occasion or celebration.
If you're looking for something to serve to a crowd or a special bottle to share with a special person, we have made our list and you can check it twice, three times, or as often as you'd like.
As you toast 2015, consider joining the Sparkling Resolution we made back in 2007 and begin each month with a glass of lively bubbles.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
Cavas, like this Dibon Brut Reserve, are some of our favorite value sparkling wines.
Having a case of a good wine on hand during the holidays can save time when you need a gift, have a reason to celebrate, or want to contribute something nice to a pot luck or BYOB party. Having a case of sparkling wine can add even more fun to those events.
Cavas come in white and rosé versions. Often, a producer will offer both, as is the case with Grand Sarao.
This is a great time of year to attend tastings at your local wine merchant to help you decide which wines are good values and which you would like to have on hand.
"Please don't give your clients, business associates, and friends the wines you see in TV ads as holiday gifts. A good wine shop, like Bauer, can recommend a good wine value that you can give with pride. And, it will be one that will please both the occasional sipper and wine aficionado."
Take the time to find a good wine at a good price and then use sales and case discounts to make that a great buy.
Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.
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