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B Sides Episode 1

B Sides: Mercat Non-Vintage Spanish Cava, The Strokes’ New Songs

So… I am very aware that my frequency in posting is somewhere as regular as a blood moon or the planets aligning. Mostly this lack of content comes with a set of general fears; I just do not want to be another fucking wine writer who sucks the fun out of drinking. However, with almost nothing but time on my hands (or at least an alternative to starting a fifth watching of The Office since these quarantine times started) I am going to work through it with a daily review of a wine and some music of note; B Sides.


Wine! The chosen wine comes from Catalan, Spain. A Cava from El Xamfra and Moli Parellada in Sant Sadurní d’Anoia. Cava is allowed to come to any of the six DO (Denominación de Origen) from all over the country. That being said, most of it (90% of production) comes from the Penedes region. This Cava is made up of Macabeo, Xarel-lo & Parellada. It is made in the traditional method, aged for 18 months and comes from vines that are anywhere from 14-40 years old.

The cork nearly burst from the bottle; always good to get a reminder not to look down the barrel of a sparkling wine. Something that I always notice with anything Méthode Champenoise is that even before it hits the glass there is that smell of yeast. I like the initial funk; funk me up, baby! Though in this bottling it is very subtle.

In the glass, it has a yellow straw color and tiny bubbles. The yeast-y, bread-in-potentia smell lingers for all of two minutes and then up and fucks off. What jumps out to a greater degree is the smell of ginger, white flowers, and orange peel. Diving further in, while only dipping my toe in the pool of wine snobbery, is that the wine’s minerality is clearly different and unique to its region; it isn’t Champagne or Loire and isn’t trying to be.

Are you still with me? Let’s get back to drinking.

The clearly warmer climate shows itself on the palate, with orange, overripe lemon and lime, and acid that is present yet almost lacking. My guess is that the level of sweetness is closer to “Extra Dry” than it is to the “Extra Brut” level, as it does come off as relatively sweet; or I could just be so calibrated to bone dry sparkling wine that I’m off, I’ll tell you while I hit the bottom of the bottle. This sweetness is well balanced by the acid and has a finish that lures you back in; not unlike the first two Strokes albums. In my opinion, this is a great starter wine. It is fun and I am enjoying it though I’m not sure about its food prowess. However, with summer approaching, and hopefully hot BBQ days with friends and family, this served ice cold would be perfect!


Music!

Recently The Strokes have released three new singles from their upcoming album, and holy shit, are they fantastic! The first single is “At The Door”. A haunting organ-synth driven track that allows Julian Casablancas’ vocals to shine through in ways I’m not sure their past albums have. The second is “Bad Decisions”. A slowed

down version of Billy Idol’s “Dancing With Myself” as a good portion of the song, which sounds way more melancholy when it isn’t being played fast, and

represents this beautiful marriage of “mature Strokes” and “youthful Strokes”. The third release, “Brooklyn Bridge to Chorus” is this almost dance track that evokes brush (strokes…) of their album

“Angles”. It is fun and catchy and you should really be listening to all of these.

Until the next drink, CHEERS!










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