Cava: Cava is done in Champagne method. It closely resembles Champagne, but offers its own distinct flavors and styles. It can range from sweet to bone dry – Brut Nature. The driest of the dry. Instead of comparing it to Champagne, the best way to appreciate and enjoy it, is to realize that it is its own form of sparkling.
In 2013, I attended my first ever media or fam trip. Media or fam (short for familiarization trips) are common in certain industries especially wine writing. They provide a unique opportunity to meet wine professionals and learn more about a region, wines or more. My imposter syndrome was on full display as even the first night I asked about closures at a preeminent Cava producer and the response I received seemed almost filled with disdain. Linda, a fellow participant and writer, encouraged me not to be hard on myself. She and Sarah (who worked as a sommelier and was a writer) both shared their successes and failures and helped me feel comfortable learning, asking questions, and preparing my notes for my posts.
It’s funny how much I felt like I grew from that trip. I always promised myself I would travel and aspire for better opportunities. Here I was – traveling with the luggage my parents gifted me one Christmas with my dad letting me know he wished for me to see the world. I arrived in Spain early and stayed in an Airbnb with a couple that treated me like family. One evening we ate spaghetti and watched Gloria Estefan. The next night I was at a drag club with a Drag Queen berating me in Catalan.
The Cava trip was the beginning of my love affair with Spain and in particular Catalonia. It’s interesting how consumers and even professionals view Cava. I myself didn’t originally understand all the differences or how those differences truly mattered in taste. I found myself loving the independence and spirit of the region and how that came through in the Cava.
Amber/Orange/Skin Contact: This style was popularized by Georgia, but often replicated. It rose to prominence over 10-15 years ago. Many are still discovering it. When done well, it offers a new take on white wine with some funk and refined acidity that makes the mouth water.
In 2014, I made my way to Tbilisi with a stop over in Turkey. I was only in Istanbul for a couple days, but saw as much as possible including a wine shop where I attempted to buy as much Turkish wine as possible. My Airbnb hosts were nice, but not as kind as my other hosts especially their cat. I have since changed my mind on my love of cats, but still have no love lost for that particular cat.
I arrived in Tbilisi to a transformative experience. The people, the land, the food, the architecture is all full of beauty and strength. We attended a welcome dinner with several people who would be at the wine conference as well as the media or fam trip. That first dinner began with polyphonic singing. One song in particular stuck with me. They researched archives to find a song that was unknown. It was written, sung, and recorded in a prisoner of war camp (I believe it was World War I or II, but my notes and memory currently fail me). The style of singing along with the history of that song just led to it feeling ghostly as if I could feel the souls singing from beyond the grave.
The conference itself proved to have some educational and networking opportunities. The tasting though was where it was at. I was able to taste so many wines that I might never get to experience. There are many factors that lead to what wines come to shops especially in America. It’s not an easy feat and the market is already saturated and that’s not even factoring in costs. Georgia wine continues to grow in America, but what we are tasting is just so tiny of a sample it makes me kind of sad. The country’s history and passion has so much to offer and share with a hospitality that is unparalleled.
There I learned a great deal more about orange/amber/skin contact wine. I think at this point this particular method has become passé. But can something really be passé if it’s part of your history and important to you and your culture? This style of wine is so important to Georgia that it – the Qveri method – listed as an intangible Cultural Heritage of Humanity with UNESCO.
In 2014, I continued to write and re design my blog. I also took over #winechat – a wine related conversation on Twitter. Another wine blogger had started #winechat that was a wine related conversation that would happen on Twitter. People would follow along using the hashtag during a designated time to learn more about the topic. That was huge in my growth in wine and social media. I promoted it, moderated it, came up with topics, worked with wineries and others to build partnerships. It started off as a weekly chat and I realized it was too much for one person especially when it only occasionally provided any sort of financial reimbursement. I changed the format and made it more accessible. I found novice drinkers joining and growing their knowledge without feeling condescended or looked down upon. I myself learned a great deal more while still being able to exhibit my personality with sassy questions like bad day wines.
In 2017, I experienced another work related set back. I was at an organization and in a position that was not a good fit. I remember one day I sat in bed and began to hyperventilate at the prospect of getting dressed and going into work. My creativity, writing, and passion for wine suffered at the same time. When it was all said and done the failure feeling hit again. I overcompensated as I knew my depression and anxiety were lurking and waiting to tie me to bed forever.
#Winechat and my blog were a big part of my recovery. I threw myself into both and promised a more robust calendar of engagement. Maybe I didn’t have a job, but I did have people who felt I mattered. They sought my opinions or my interactions to promote their brands or discuss their wines.
