I struggle to understand the popularity of Prosecco, but then I’m also baffled by the passion for Pinot Grigio.
Both, at least in their most commonly found manifestations, are ineffably bland – that is to say, they taste of practically nothing at all – but I suppose they perform a function: they’re easily quaffed and cause little offence.
Spanish Cava, despite its dowdy image, is actually a far more interesting drink than Prosecco. For one thing, it’s produced by what used to be called the Champagne method, involving secondary fermentation in the bottle, rather than in a tank.
At its best, it has real depth and complexity – and those aren’t words you would apply to either Prosecco or Pinot Grigio.
There has been something of a renaissance around Sant Sadurni d’Anoia in Catalonia, the small town west of Barcelona where the majority of Cava is produced. To confuse matters a little, perhaps the most quality-conscious house –Raventós – has abandoned the denominación de origen Cava and gone its own way.
Four beautiful Cavas to try
Cava L’Atzar Brut Reserva 2015 has ripeness on the nose and some complexity on the palate – it’s excellent value (£10.99 per bottle from www.waitrose.com)
At a much higher level, Raventos i Blanc de Nit Rosé (pictured below) is pale onion skin in colour, crisp, pure and appley. (£23.95; www.bbr.com)
Raventós i Blanc de la Finca Brut (below) tastes rich and ripe on the palate – remarkably so, for a non-dosage wine – and dry on the finish (£15.67 at www.gourmethunters.com)
And finally, if you're pushing the bubbly boat out then 2010 Raventós i Blanc Manuel Raventós Negra Brut is very special with biscuity richness and complexity (£89.95 per bottle at www.bbr.com).
Dom Pérignon’s chef de cave on life, grapes and his favourite vintage
Richard Geoffroy spoke to Country Life about living – and working – in Champagne.
Seven stupendous wine cellars which go light years beyond dusty old storage
Wine cellars were once forgotten, cobweb-ridden holes. Now they're becoming a real feature of many modern homes, as Amelia Thorpe
-
How to make a gloomy city garden into a haven of colour and natureTiffany Daneff discovers how to transform a typically dark London back garden into a light-filled green haven that is always in use. Photographs by Clive Nichols.
-
The world's hairiest animal, Saturday Night Fever and winning the lottery twice: Country Life Quiz of the Day 21 February 2025Have a stab at our Quiz of the Day. Good luck!
-
The iconic American bars in London perfect for lifting a Thanksgiving cocktailGlamorous American bars were once a familiar sight in London, catering to US and British citizens alike, but only two of the historic ones remain. On the eve of Thanksgiving, Robert Crossan goes in search of both.
-
Curious Questions: Why was absinthe banned?Absinthe is almost unique among alcoholic spirits for having been outlawed in even some of the world's most liberal countries — but how did that happen? Martin Fone traces back the story to find the tales of debauchery, hallucination and even murder that once gave the drink its bad name — and looks at how it's returned to prominence.
-
Perry: The pear cider dubbed 'the English champagne' that's been an English passion for centuriesNot to be confused with cider, the art of perry-making is more than a craft — it’s an English passion. Ben Lerwill meets some of our best producers of fermented pear juice.
-
Seven of the best non-alcoholic spirits to help get you through Dry JanuaryWhether you’re doing it for health reasons or simply for a New Year’s challenge, giving up alcohol isn’t necessarily all that easy. To help you on your way, the Country Life office put a variety of non-alcoholic spirits to the test. Here’s what we found.
-
Hangover cures from some of Britain's greatest writersFrom Hemingway to Wodehouse, we reveal the hangover remedies of literary greats.
-
Christmas drinks gift guide: Best gin, best whisky, beer and more for the festive seasonWhether you're keen to pour your own draft beer, drink Cotswolds whisky or enjoy a raft of different gins, we've got you covered.
-
How to decant wine — and whyIs your decanter gathering dust at the back of a cupboard? If so, says Harry Eyres, it’s high time you started using it to breathe more life into your wine.
-
Curious Questions: What is it REALLY like giving up alcohol for a lifelong lover of fine wine?Sobriety is easier and more interesting than it used to be, finds Giles Kime, who has spent the past year exploring the unanticipated delights of alcohol-free beer.
