Chicago Sips: Anna de Codorniu Blanc de Blancs at Mercat a la Planxa

You can celebrate anything with a bottle of cava and and a luscious brunch.  Holidays, winter, good health, happiness…heck, just being alive are a few excuses to pop the cork! Recently, I was offered the opportunity to pair Anna de Codorniu Blanc de Blancs with brunch at Mercat a la Planxa, a Chicago restaurant specializing in Catalan inspired cuisine and libations – I was thrilled. Having just returned from a fun-filled ten days in Spain, it was time to reminisce with my travel buddy about the fabulous trip over bubbles and a delectable brunch.

A quick cab ride from the train station brought us to Mercat a la Planxa where Anna de Codorniu Blanc de Blancs (looking like a snow princess in its distinctive white bottle) and a range of enticing brunch items awaited.

The Cava: Anna de Codorniu Brut Blanc de Blancs

Although sparkling wine is found around the world, cava originates from Spain and is produced using the Traditional Method (as are Champagne, Cremant, Cap Classique from South Africa, Metodo Classico from Italy, and sparkling wines from the United States). The three main grapes, Parellada, Xarel-lo, and Macabeo, blend to produce a cava that is fruit forward with high acidity and lower alcohol.

Anna de Codorniu was the first winery in Spain to incorporate Chardonnay in its cava blend. The Blanc de Blancs consists of 70% Chardonnay, 15% Parellada, and 15% Xarel-lo and Macabeo grapes. The result is a fresh sparkling wine exhibiting soft aromas and character. The Chardonnay was cultivated in the D.O. Cava region; its continental climate (dry with hot summers and cold winters) helps provide the grapes with concentration, lower acidity, and greater body and intensity. The Parellada, Xarel-lo, and Macabeo varieties were grown in Penedes, a region with a Mediterranean climate (warm, wet winters and hot, dry summers) – the grapes tend to show high acidity coupled with citrus and floral aromas.

The result? The Anna de Codorniu Blanc de Blancs I loved at brunch was pale straw in the glass with persistent bubbles from the first sip to the last drop.  Delicate aromas and flavors of tropical fruit, juicy citrus, grapefruit, freshly baked brioche, almonds, and a hint of lime were balanced and refreshing. Its creamy, luscious finish was mesmerizing and each sip paired with a plethora of items from the brunch menu.

The Restaurant: Mercat a la Planxa

The Catalonian Brunch, served on Saturday and Sunday from 10am to 3pm, offers a myriad of tempting options. Guests are able to choose one dish from the first course and two from the second course…a difficult task, I might add. The tasting includes fresh, seasonal fruit and churros with espresso dulce de leche. As we sipped our first glass of Anna de Codorniu Blanc de Blancs, we selected a variety of mouthwatering items that would be representative of Spanish fare and bring out the best in our delightful cava. Trust me, the day was getting off to a delicious start.

 

From the Primer course, we chose Salmo Fumat, a salty, flavorful choice of house smoked salmon, capers, and Monte Enebro cheese and Datiles con Almendras, a creamy date and crunchy marcona almond wrapped with bacon then drizzled with La Peral cheese fondue boasting distinct flavors. Accompanied by the exhilarating Anna de Codorniu, this was nirvana.

There was more creativity on the plate that paired with the Blanc de Blancs in our glass. From the Segon course on the menu, each of us chose two items to share. Revuelto, soft scrambled eggs with poached lobster, spinach, and manchego cheese, were cooked to perfection. Spicy and sweet, the Gambas, prawns with lemon, garlic, and parsley, were exquisite, as were the Setas al Horno, grilled mushrooms with shallot, lemon, and parsley.  Our last mouthwatering item from the second course, a dish of tender Filet de Carnisser, grass fed hangar steak with manchego-bacon biscuit and sausage gravy, was presented.

Although the brunch items we chose had of a range of textures and tastes (some were typical breakfast foods, others were not; some were sweet, others savory), Anna de Codorniu Blanc de Blancs was an elegant complement to each. The tropical and citrus fruit notes and lively, food friendly acidity were refreshing and palate-cleansing.

As a surprise, our wonderful server, Stella, presented a sweet finale: chocolate croquettes of deep fried marshmallows with chocolate, bananas, caramel, and rosemary. Another glass of cava? Yes, please!!

From beginning to end, Anna de Codorniu Blanc de Blancs was a brilliant choice to enjoy with brunch at Mercat a la Planxa. I found it fascinating and enlightening to taste a wine that paired with everything we chose from the menu…from eggs, seafood, and vegetables to grilled meats and dessert.

Now, that’s another reason to celebrate!

Cheers~ Cindy