4 an4 and 6 bottle levels    $21 (member price $18)
40% Xarel-lo, 30% Macabeo, 30% Parellada   12.5% ABV

The name of this traditional method sparkler caught my attention, because Casa del Mar was the first high rise condo built in my hometown of Key Biscayne, Florida in the early ‘70’s.  I lived on the bay side of the island; friends and I would explore the ocean fronting condos and resorts.  Casas del Mar’s parent winery (Sogas Mascaró) was founded in 1910, first for still wines, then they made the transition to sparklers. The fruit is from their estate Masía Fontallada.  The heart of the blend is Xarel-lo, from 70+ year old vines.  Aged on the lees for 18-24 months.  Green apple, lemon, apricot, brioche 

Food Pairing Suggestions:
These bubbles are the perfect aperitif, and just as effortlessly transition to a meal and even dessert. Enjoy this sparkler with roasted halibut over creamy garlic whipped potatoes; mustard-roasted pork loin over butternut squash polenta; panko-crusted chicken over mixed greens with a sliver of Brie; chicken in a rosé cream sauce over wild rice; tomato, basil and mozzarella topped flatbread; pork braised in champagne vinegar with creamy edamame risotto. After dinner enjoy more bubbles with fresh fruit, soft cheeses like Camembert, baked Brie topped with fresh herbs and drizzled with truffle oil, Brillat-Savarin or bloomy-rind goat cheese.