It starts shy. The bubbles barely whisper, like they’re not sure they’re allowed to make noise. But there’s curiosity behind the mousse—a gentle flutter, a trembling sparkle, a tongue trying to learn what pleasure tastes like.
The nose leans in—peach fuzz and crushed chamomile, soft apricot, a little almond skin. It’s not bold. It’s not polished. But it’s intimate. Every inhale feels like leaning into someone who’s never done this before but desperately wants to get it right. On the palate: a flash of juicy fruit, then a moment of hesitation, like it’s deciding if it should go further. But it does. Peach nectar, almond blossom, a squeeze of citrus—it rushes in too fast and lingers too long, but it’s sweet, and it’s real, and it’s unforgettable.
You’ll want to feed this experience. Seared prawns with lemon zest and anchovy butter—nervous heat and soft salt. Steamed white asparagus in a miso-honey glaze, delicate but earthy. And for the mess? A bowl of grilled nectarines drizzled in melted goat cheese and crushed hazelnut—ripe, sticky, and completely unprepared for how good it feels.
It’s not perfect. But neither were you the first time—and look how far you’ve come.
Region: Terra Alta, Catalonia, Spain Grapes: Garnacha Blanca, Macabeu, Xarel·lo
