Wine of the Week: Freixenet Elyssia Gran Cuvée Cava

If you had asked me years ago what I thought of Freixenet, I probably would have smiled and pictured that familiar black bottle of Cava sitting on the liquor store shelf. It was inexpensive, reliable, and, let's be honest, one of those bottles many of us picked up when you were young and broke.

So when I received a bottle of Freixenet Elyssia Gran Cuvée as part of my Certified Cava Educator course, I had to admit I was a little skeptical.

My first thought?

"Well...it has to be good if they included it in the certification program."

I tucked the bottle away until a weekend trip to Plymouth, Massachusetts, to visit my high school friend Sharon. Mother Nature had other plans for us that Saturday. Rain kept us indoors, so we decided to make the best of it by baking a blueberry galette and, of course, popping the cork.

A Different Side of Freixenet

This wasn't the Freixenet I remembered.

Elyssia is produced as Freixenet's premium expression of Cava, and the name itself sets the tone. Derived from the Latin word Elysium, Elyssia means "a state of absolute happiness" or "paradise." After tasting it, I'd say the name fits beautifully.

The wine is a blend of:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

This combination gives the wine both traditional Cava character and a bit more richness and elegance than many people expect from the brand.

In the Glass

Freixenet Elyssia Gran Cuvée pours with a lively, persistent stream of tiny bubbles and offers an inviting floral bouquet.

On the palate it was surprisingly elegant, featuring:

• Creamy mouthfeel
• Acacia blossom
• Bright citrus fruit
• A delicate hint of strawberry
• Fresh acidity that keeps everything balanced

The wine spends a minimum of 10 months aging on the lees, giving it that lovely creamy texture while still maintaining freshness and vibrant fruit.

Pairing It with a Rainy Afternoon

Our homemade blueberry galette made for a wonderful rainy-day project, and the Cava paired nicely with it.

That said, I couldn't help thinking the wine would have been even better alongside a peach galette or one featuring red fruits like strawberries, raspberries, or cherries. Those flavors would have echoed the wine's subtle strawberry note and allowed both the dessert and the wine to shine a little brighter.

Of course, sitting in the living room catching up with a lifelong friend may have been the best pairing of all.

Wine Facts

Wine: Freixenet Elyssia Gran Cuvée Cava

Region: Penedès, Spain

Classification: Cava

Grapes:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

Aging: Minimum 10 months on the lees

Tasting Notes:

• Acacia blossom
• Citrus fruit
• Hint of strawberry
• Creamy mouthfeel
• Fine persistent bubbles

Food Pairings:

• Peach galette
• Strawberry tart
• Triple cream cheeses
• Roast chicken
• Seafood paella
• Grilled shrimp
• Brunch favorites

Wine of the Week: Avinyó Gran Reserva Cava La Ticota Selecció 2017

Some corks are pulled on an ordinary day. Others mark a moment you'll be talking about for the rest of your life. This week's bottle falls squarely into the second category. 

On June 17, 2026, our grandson made his grand entrance into the world — 8 lbs 10 oz, 21.5 inches of pure perfection, and (as two completely unbiased grandparents will tell you) absolutely the most handsome little guy ever to arrive on this planet. Looking just like his dad too! (parents won't let us post pics of their children...sorry)

We popped the cork on the Avinyó Gran Reserva Cava "La Ticota" Selecció 2017, and it did not disappoint.

In the Glass

This Cava is made from 100% Xarel.lo and aged for 72 months. From the moment the cork was eased from the bottle, a steady stream of fine bubbles rose through the glass, creating an elegant, persistent mousse.

The nose opened with fresh Macintosh apple aromas, while the palate delivered crisp orchard fruit flavors layered with complexity gained from extended aging. A subtle note of lime rind emerged on the finish, adding brightness and freshness to a wine that balanced maturity with vibrancy.

The wine felt refined without being overly serious, a perfect combination for a celebration centered around family, joy, and new beginnings.

What Makes a Gran Reserva Cava Special?

While many wine drinkers are familiar with Champagne, fewer understand the quality levels within Cava.

Cava is Spain's traditional-method sparkling wine, produced using the same secondary fermentation in bottle that creates Champagne's signature bubbles. The difference lies in the grapes, terroir, and aging requirements.

A standard Cava must age a minimum of nine months on the lees (spent yeast cells).

A Reserva requires at least 18 months of aging.

A Gran Reserva must spend a minimum of 30 months aging on its lees before release.

The 2017 Avinyó Gran Reserva had ample time to develop these characteristics aging for 72 months, resulting in a wine with elegance, depth, and remarkable balance.

Food Pairing Suggestions

Although we enjoyed this bottle as a celebratory toast, Gran Reserva Cava is exceptionally food-friendly.

Consider pairing it with:

• Complex dishes
• Roasted meat and chicken
• Oysters
• Thai dishes
• Aged cheeses
• Creamy dishes

Final Thoughts

One of the things I love most about wine is its ability to become part of our memories.

Years from now, I may not remember every tasting note from this bottle. But I'll remember sitting with Paul, raising a glass, and celebrating the arrival of our healthy grandson.

From First Sip to Certification: Why Cava Remains One of My Favorite Sparkling Wines

 

I’m thrilled to share a milestone in my wine journey—I’ve officially passed the Cava Educator Class and received my Cava Educator Certificate from the Cava Academy. 🥂

If you know me, you know I’ve always had a soft spot for sparkling wine, and Cava holds a very special place in my heart. It’s one of those wines that still feels under the radar, even though it delivers incredible quality, history, and value.

Why I Love Cava

Cava is Spain’s traditional-method sparkling wine, and so much has changed since I first began my wine journey. Early on, I tasted a Cava that completely surprised me—in the best way. Crisp, complex, and food-friendly, it absolutely wowed me. It quickly earned a spot on the wine list at my restaurant, where it became a go-to recommendation.

What makes Cava especially exciting today is how much the region has evolved:

• Greater focus on terroir and vineyard expression

• Stricter aging requirements and quality tiers

• More transparency around origin and production

• A renewed emphasis on craftsmanship

And let’s talk value—Cava often comes in at about half the cost of Champagne. Don’t get me wrong, I love Champagne, but there’s room in my glass (and my heart) for both. 

The Journey to Becoming a Cava Educator

Last March, I enrolled in the Cava Academy, excited to formally deepen my knowledge. Then… restaurant life happened. I was ready to take the exam in May, but things got busy (as they tend to do).

Recently, I finally carved out the time to revisit my notes, dive back into the material, and take the exam—and I’m proud to say I passed. I’m now officially a Cava Educator, and I couldn’t be happier.

What’s Next

This is just the beginning. I’m excited to continue digging deeper into:

• Cava’s evolving classifications

• Indigenous Spanish grape varieties

• The broader wines of Spain, which deserve far more love and attention

If you’re curious about Cava and want to learn more, I’d love to share that knowledge with you.

✨ I’m available to host a Cava class—either in person or online.
Just reach out: debbie@hudsonvalleywinegoddess.com

Here’s to celebrating Cava, Spain, and lifelong learning—one sparkling glass at a time. 🍾🥂