{"id":19073,"date":"2022-02-02T10:00:00","date_gmt":"2022-02-02T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=19073"},"modified":"2022-03-29T11:30:34","modified_gmt":"2022-03-29T10:30:34","slug":"codorniu-rosado-cava-brut","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/codorniu-rosado-cava-brut\/","title":{"rendered":"Codorniu Rosado Cava Brut"},"content":{"rendered":"<h3 style=\"text-align: center;\">Pink Fizz for your Valentine<\/h3>\n<p>Well, that came round quick. We are just about drawing breath after Christmas and the New Year and it\u2019s the next celebration. Yes, Valentine\u2019s Day is here and that\u2019s a special occasion for even those of us who are past the first flush of youth and have been long married. It\u2019s about romance, and nothing says that better than pink fizz: Codorniu Rosado Cava Brut works well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-19089 alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2022\/02\/codorniu.jpg\" alt=\"Codorniu cava\" width=\"232\" height=\"360\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2022\/02\/codorniu.jpg 412w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2022\/02\/codorniu-193x300.jpg 193w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2022\/02\/codorniu-97x150.jpg 97w\" sizes=\"auto, (max-width: 232px) 100vw, 232px\" \/>This great-value cava is produced by a winemaking dynasty that dates back to the sixteenth century. An early mention confirms that, in 1551, the family already had equipment to produce wine in Sant Sadurn\u00ed d\u2019Anoia, where Codorn\u00edu calls home. In 1659 the Codorn\u00edu and Ravent\u00f3s families, the main wine makers, joined by marriage. It was in 1872 when Josep Ravent\u00f3s became the first man to produce a bottle of sparkling wine by using traditional methods and combining the local varietals from the Pened\u00e8s region of Spain.<\/p>\n<h4>The same way Champagne is made<\/h4>\n<p>Codorniu Rosado Brut is made entirely from Monastrell grapes, also known as Mourv\u00e8dre in France. It\u2019s prized for its flavours of red fruit and warming spices. Cava is made using the Traditional Method which is the same way Champagne is made. Uniquely, the second fermentation, to produce bubbles and add flavour, takes place in the bottle.<\/p>\n<p>This cava is refreshing, and the pale pink colour adds so much to any celebration. Serve well-chilled in either Champagne flutes or classic coupes. It pairs perfectly with light savoury nibbles or even with pastries for afternoon tea. Codorniu Rosado Brut Cava is attractive, versatile and well priced. It\u2019s available at Waitrose in the UK.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pink Fizz for your Valentine Well, that came round quick. We are just about drawing breath after Christmas and the New Year and it\u2019s the next celebration. Yes, Valentine\u2019s Day [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":19089,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3482,3484],"tags":[2240,3556,3557,2915,3554],"class_list":["post-19073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink","category-drinks-reviews","tag-cava","tag-codorniu-rosado-brut","tag-spanish-wine","tag-sparkling-wine","tag-valentines-day"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=19073"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19073\/revisions"}],"predecessor-version":[{"id":19090,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19073\/revisions\/19090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/19089"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=19073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=19073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=19073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}