Mirgin Cava Reserva Brut Nature

Laurent Perrier Cuvée Brut

This Slovenian varietal blend of Furmint, Sauvignon Blanc, and Welschriesling grown on terraces gives the wine a strong structure without making it overly opulent. It ferments spontaneously, spends twelve months in large used wooden barrels, and four months in steel tanks, without fining or filtering. Aromas of ripe yellow fruit, delicate exotic fruit, and lemon zest. Subtle aromas of mint tea and peppermint accompany the impression of the glass. The wine projects a smokiness typical of the Haloze region, characteristic of the "Opok" (the clayey-limestone marl of that terroire), onto the dish. The tantalizing and refreshing acidity lends a sustained, delicious edge.

We present a dish with character and depth that plays with contrasts: the smoothness and richness of the shoulder, a noble cut of Iberian pork, is balanced by the acidity of the aged vinegar and the aromatic warmth of the vanilla, which brings elegance and roundness to the whole. To pair it, we selected a Loire Valley wine with a natural and expressive spirit from Nicolas Réau, produced in Thouarsais, specifically in the AOC Anjou (northwest France). The Cabernet Franc variety in this biodynamic, unadulterated wine brings vibrant red fruit, a fluid yet structured palate, and refreshing acidity that lightens the mouthfeel. What makes this pairing special is how the wine embraces the meaty part of the dish without overpowering it, and how its acidic tension highlights the vinegar without competing with it. At the same time, the spicy and slightly earthy notes of the Cabernet Franc echo the aromatic background of the ragù and blend very subtly with the vanilla. It's a pairing of balance and sensitivity, where the underlying cuisine finds its perfect counterpoint in a wine that focuses on purity, respect for the fruit, and harmony with the dish.

Winemaker in Spain 2025 by Mujeres del Vino (Women of Wine), is restoring a century-old vineyard. Here, the aromatic intensity is the result of the intrinsic combination of the red and white varietals that comprise it. From the Tempranillo, we obtain notes of black fruit and herbs, such as blackberry and palulú root, and another part that projects blue flowers like lilacs, boosted by the blend with the Albillo, which would not express itself individually. The rusticity of the wine's entry into the mouth and its fine-grained texture are perfectly matched by the earthy notes of the beetroot, which are also matched in flavor. The cocoa spreads throughout with a smoothness that envelops the palate. In the center, the wine begins to open with good acidity and agile fresh fruit flavors of wild strawberries. The tannins are fine and soft on the finish, sweeping the palate as they flow. The overall wine is vibrant and pleasing, with a spicy and penetrating flavor, slightly sweet.

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