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Homage To Catalonia's Bubbly

机译：向加泰罗尼亚的泡沫致敬

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Afruity Aroma Wafts around our tour group as we meander through a series of century-old cellars. In these dimly lit tunnels, with their arched ceilings and walls of brick and stone, the temperature is always about 57F. In the shadows is a seemingly endless procession of wine bottles, stowed in wooden racks. The sparkling wine in those bottles is known as cava, the Catalan word for cave. Grape growers in the Spanish province of Catalonia have been making their local version of Champagne since 1872. The cava is considered so versatile, it's quaffed as a pre-dinner drink, along with the appetizer or main course, or with dessert. Cava is also the mainstay of bars known as xampanyerias. But if s only in recent years that producers such as Codorniu and Freixenet have been promoting cava extensively in the U.S., where their sparkling wines usually sell in the $8-to-$30 range.
机译：我们的旅行团周围充满水果香气，我们蜿蜒穿过一系列有着百年历史的酒窖。在这些光线昏暗的隧道中，拱形的天花板和砖石砌成的墙，温度始终约为57°F。在阴影中，似乎是无休止的酒瓶游行队伍，装在木架子上。这些瓶中的起泡酒被称为卡瓦酒，即加泰罗尼亚语中的“ cave”。西班牙加泰罗尼亚省的葡萄种植者自1872年以来就开始制作本地版本的香槟。这种卡瓦酒被认为具有多种用途，可作为餐前饮料，开胃菜或主菜，或搭配甜点食用。卡瓦酒也是著名的xampanyerias酒吧的中流tay柱。但是，仅在最近几年，诸如Codorniu和Freixenet的生产商就一直在美国广泛推广卡瓦酒，他们的起泡酒通常在8至30美元之间出售。

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