On our second day in Barcelona we decided to take a taxi to the Mirador de Colom and then start walking on La Rambla. We walked for quite awhile amend the thousands of other people also walking. Soon we turned around and headed back along a different route. After walking for a few hours we were thirsty and headed for Can Paixano on Carrer de la Reina Cristina. No one was on this street, probably because they were all packed into Can Paixano a wine bar and eatery where you order and stand wherever you can find a spot.

As we pushed through the crowd to the back of the shop, we noticed many bottles of Cava opened. The one that most patrons were enjoying was a rose color. For 2.5 € we tasted two sparkling wines one of which was a Cava; both were served in coupes to nearly overflowing. Kathy had the Can Paixano Rosat Semi Sac, the rose colored Cava that many people in the wine shop were drinking. I went with the Berenguer Ramon I El Viejo Brut Nature. A brut nature is the driest of the Cavas. The semi sac is the second sweetest. Kathy liked the Cava and bought a bottle to have as dessert tonight.

Our next trek was to find a restaurant that was opened after 13:00 that we could have lunch. We walked for a while, not following a map simply exploring. We stopped at the restaurant La Taberna Del Cobre and had lunch. I ordered the Catalonian sausage and a side of deep fried green peppers from Padron. Along with the food I ordered a Cava. Kathy was in a dessert mood. She ordered a lemon sorbet with Cava to drink and Crema Catalana.

The Cava I had was also a brut nature. The Cava was a Pere Ventura Tresor Reserva. It was a blend of 40% Macabeo, 40% Xarel.lo and 20% Parellada. Of the Cavas tasted so far, this was the more complex. As I tasted the 11.5% alcohol wine, I noted minerality, white peach and a hint of freshly baked bread. It paired well with the sausage and deep fried peppers. As I taste different Cavas and pair with food, I am discovering that Cavas pair well with many foods. I have not seen it served with breakfast thus far.

Catalonian sausage and deep fried green peppers from Padron

Cavas are not the only wines tasted during our travels in Spain. At our hotel, Hilton Diagonal Mar, I tasted two still wines.The 2013 Pares Balta Blanc de Pacs Penedes DO was a blend of Parellada, Xarel.lo, Macabeo. The yellow color wine had 11.5% alcohol. The wine reminded me of mineral and apples with a touch of pear. The medium body wine paired well with appetizers. The 2013 Pares Balta Mas Petit Penedes DO was a blend of Cabernet Sauvignon and Garnatxa. The dark ruby color wine had 14% alcohol. The aroma offered dark fruits while I experienced blackberries, cassis, cherries and tannins. The full body wine was crisp with a fruity aftertaste and a hint of vanilla.

As our time in Barcelona draws to an end for awhile, we are excite to explore wineries in the Priorat and Penedès wine regions.

Cheers,
Terry