“Anna de Codorníu is born, the first sparkling wine to incorporate the Chardonnay varietal. Codorníu’s most iconic cava, delicate and elegant with unmistakeable freshness.
The most fitting tribute to the heiress of the dynasty and last person in the family to bear the Codorníu surname.”
Cavas are the Spanish equivalent to French champagne and Italian proseccos.
Brut simply means extra-extra dry. In my early years I preferred brut. Although I did enjoy this fine cava, I also enjoyed it with fresh squeezed orange juice.
Okay, it’s that time of week again. Our day off. I stuck with the juicing. I’m not quite organized with it, and I’m not even sure if I want to be so structured that I begin to resent it. Let me just say that I’m juicing, not every day, but close. We don’t always have juice when we think we should have it, but I’ve gone through a lot of fruits and veggies so it’s going somewhere.
I decided on Strawberry Mimosas using juiced strawberries and oranges layered with champagne over ice. You have to peel the oranges and no two oranges are the same in juice yield. For instance the first orange yielded a small amount, the second orange a good deal more. The peeling part is not something I’ll do in the future. If I want fresh squeezed orange juice I’ll use my hand juicer. It’s a lot quicker.
So half-fill a tall glass with ice. Layer orange juice, champagne, strawberry juice, champagne, followed by just a drizzle of orange juice, being careful to pour slowly as it foams up quite a bit after each addition.
The strawberry juice is thicker than the orange juice, so it pretty much floats, which gives it a pretty appearance.
We both really enjoyed this drink.