The SOMM Journal

April / May 2016

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{ }  71 in 1981, Codorníu lobbied to include Chardonnay, and today it is allowed in the mix as a result. In fact, these four white grapes make up the majority of the Penedès vineyards, although Cava DO by law can also contain Garnacha, Pinot Noir, Tinta, Monastrell, Trepat and Malvasia. The addition of the fresh, sophisticated Chardonnay spawned Anna de Codorníu, and it's these Burgundian-esque versions of Cava— some of them including Pinot Noir that fare well with extended aging on lees. (The traditional blends of Spanish grapes tend to be earthier.) Although at least 95% of Cava is produced within Penedès, it's important to note that Cava technically refers to a style rather than a region. What is also important is that while Cava may have been inspired by Champagne, Cava eventually ended up influencing France! Namely via the gyropalette—a piece of equipment that automates and expedites the riddling process in the production of sparkling wine—as well as through refined dosage levels. Today, Codorníu is the world's oldest bottle-fermented sparkling producer and the oldest family owned business in Spain. Its crown jewel, Anna de Codorníu, is sourced from two differ - ent regions within the Cava DO and made up of a blend of 70% Chardonnay, 15% Parellada, 7.5% Xarel·lo and 7.5% Macabeo. The Chardonnay comes from the continental climate of Lleida, while the native grapes come from the warmer Mediterranean climate of the Penedès. The wine spends 15 months on lees and the result is a citrusy, clean, elegant sparkler. Now, on the heels of Anna's success, and given the fact that sweet wines are trending worldwide among Millennials, comes Dulce Anna, which is essentially the Reserva— the same blend with a sweeter dosage, resulting in 50 grams per liter of residual sugar. Even with a higher RS, the Dulce still remains fresh, but rounder and smoother in texture. The Dulce perhaps offers even more versatility than its fellow Annas, as there exists a great potential for using it in cocktails or even serving it on the rocks. Anna de Codorníu Reserva at the Line Hotel, Koreatown, Los Angele PHOTO: DUSTIN DOWNING Tasng Notes Anna de Codorníu Cava, Spain Fresh white peach, grapefruit and lime peel deliv - ery softly on the palate. $15 Dulce Anna Cava, Spain Lemon cotton candy on the nose. A juicy sparkling Capri Sun on the palate enjoyed next to a wall of honeysuckle. $15 AVENÍU GROUP W

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