If you like spicy Middle Eastern Food, finding a good wine to pair with it is not always easy. Last night I created a middle eastern chicken dish with a specialized blend of cumin, turmeric, cardamom and many more spices. I choose the Perelada Brut Reserva Cava to go with it. This Spanish, sparkling white brut was made with 45% Xarel-lo, 30% Macabeo, and 25% Parellada, was 11.5% alcohol by volume and aged for a minimum of 15 months.
The color was a pale gold. The nose had lovely aromas of lime and other citrus aromas. The palate also had some lime, stone fruit, peach and mandarin and was acidic when drunk on its own. However, when paired with the food it was smoother and was an excellent choice for the dish. This non-vintage, dry Brut had lovely small bubbles which lasted throughout dinner, and the finish came in at around 22 seconds. At around $15 it’s definitely worth it.
Sue Schurgin is the manager of Sedona Wine and Beer Tours and is studying for her CSW and sommelier certificates.