Mas Tauler Cava Brut Reserva

By | March 9, 2007

I was searching for a lost file this week.  It was important and it wasn’t in my e-mail. I was having to search for – gasp – a paper copy. In doing so I looked in filing cabinets, normally things I simply use to keep plants on. In one I found an old bottle of Mas Tauler Cava. It had a note attached – it had been a gift from a supplier to an employee who left four years ago.

We cracked it open this afternoon, with every intent of pouring it down the sink. It opened with a reassuring fizz after a couple of days in the fridge. It was a rich lemon gold colour and the bubbles kept coming.

It smelled of yeast. All sorts of yeast. Think hot buttered toast with Marmite and crumbled biscuits on top. The bubbles kept going in the mouth, with a reasonable amount of acid and little sugar. The yeastiness continued, without a hint of fruit. The toast was burned, the marmite was thick, and oddly, a hint of peanut butter entered the equation.

This was odd. It was clearly too old, but if we’d caught it a year ago, it may have been far too good for the c £5 it cost. Maybe if we had stored it somewhere more sensible than a filing cabinet it may have done better, but it certainly hadn’t been disturbed and maybe filing cabinets do help to maintain a steady temperature.

I still don’t know what I did with that file, but now I don’t really care.

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