Eats and treats

Codorníu Cuvée Barcelona

In the summer we enjoyed several glasses of Codorniu’s low alcohol bubbles – nicely light and refreshing – great for summer sipping.
But with Christmas and New Year drawing ever closer we are going to need something a tad more celebratory – the answer Codorníu Cuvée Barcelona.

They’ve been making wine since 1551…

Codorniu know how to make delicious wines. They have after all had a lot of experience for the Bodegas y Vinedos Codorniu Raventos has been in existence since 1551 when a certain landowner, Jaume Codorniu, began making wine.
100 years later, in 1659 to be precise, Anna, the vineyard’s heiress married Miguel Raventós – and it is their descendants who head the company to this day.

… And sparkling wine since 1872

For several centuries they produced still wine but in 1872 the company began making sparkling wine in the traditional champagne method using local Penedés grapes: Macabeo, Xarelo and Parellada. It was then known as Xampagnet, but today we know it as Cava; with Codorniu now also using Chardonnay and Pinot Noir grapes in its production.

An Art Nouveau winery

In 1895 the art nouveau architect – Josep Puig I Cadacalch – was asked to expand the winery. It was designed and built in the art nouveau style, and in 1976 was declared a Historical Artistic Monument. Beneath it lie a warren of cellars providing perfect conditions for the second fermentation and aging of the Cava.
The Cuvée Barcelona was crafted to commemorate the year that the first bottle of Codorníu Cava was created. You’ll recognise the bottle from its inspired art nouveau stained glass window design echoing so much of the architecture of Barcelona.
Codorníu Cuvée Barcelona is available at Tesco, Sainsbury’s and Waitrose stores across the UK, RRP £12.99.

José Pizarro’s Turron Christmas Yule log with Caramelised Almonds

cordoniuCodorniu Cuvée Barcelona will be a delicious complement to the festive season and its feasts.
Celebrated Chef Jose Pizarro suggests that with its fruity apple, pear and citrus notes it would pair perfectly with his recipe based on a traditional, creamy Spanish Christmas Yule log.
3 eggs
85g caster sugar
90g plain flour, sieved
icing sugar
100ml double cream, softly whipped
250g soft turron, crumbled
170g blanched whole almond
110g caster sugar
70ml water
Heat oven to 200˚C.
Grease and line a 36/25cm rectangular shallow tin with baking paper leaving 3cm around the top of the tin.
In a large bowl mix the eggs and sugar and beat well until it is thick and very light. This will take around 4 – 6 minutes.
Gently fold the sieved flour into the eggs and sugar, pour into the tin making sure it is level. Bake for 12/15 minutes until the sponge is golden.
When the sponge is cooked remove from the oven. Dust another sheet of baking paper with the icing sugar and place on top of the sponge. Roll the paper inside the sponge, carefully removing the bottom baking paper from the sponge as you go. Leave to cool.
In the meantime heat a large frying pan over a low to medium heat. Add the water, caster sugar and almonds and stir them continuously with a wooden spoon. The water will evaporate completely. Do not panic, the sugar will begin to melt and caramelise. This will take around 10 minutes. Keep moving the almonds around until they are coated in caramel. Tip the caramelised almonds out of the pan and leave until cold. When cold break into small pieces.
Mix the softly whipped cream with the crumbled turron and fold in the caramelised nut pieces.
Unroll the sponge, remove the paper and spread the filling evenly over the top. Roll up the sponge again, dust with icing sugar and serve.

Leave A Reply