Hello my dear friends! How have you been? Did you know that July 12 is International Cava Day? Well, we're not ignoring that! Without a doubt, cava has its own personality, from the lightest and freshest to the most complex, dry or pleasantly sweet, each perfectly suited to an occasion, a dish or a mood. So let's get started!
The history of Cava begins in the mid-19th century, actually the first bottles were produced in 1872, in Sant Sadurní d'Anoia. So what is Cava exactly? And most importantly, what makes it different from Champagne or Prosecco? Cava is a traditional sparkling wine from Spain, actually it is mainly produced in the Penedès region of Catalonia blending (most often) Macabeo, Parellada and Xarel-lo grapes. This mix can either produce white or rosé sparkling wine.
Cava is made using the “Traditional Method” (also known as the “Méthode Champenoise” or “Méthode Classique”). This is exactly same way that Champagne is made in France, which requires a secondary fermentation in the bottle. This secondary fermentation is accomplished by adding a mixture of sugar and yeast, called the liqueur de tirage, to still wine. This wine is then bottled and capped, with a bottle cap similar to ones found on beer bottles – not a cork. The yeast acts on the sugar and the resulting carbon dioxide remains trapped in the bottle. Quality sparkling wines are usually left on their yeast for several months, even up to six years. At the end of this process the cap is removed and replaced with the traditional cork with wire cage. The important thing to remember is that the secondary fermentation happens in the bottle in quality sparkling wines. If you see the word “Charmat” it means the secondary fermentation happened in a large tank, usually an indicator of a lesser quality wine.
Cava holds a Designation of Origin (DO) status in Spain, meaning it must be produced following specific guidelines (and within a specific geographic border) to bear the name “Cava” on the label. Protecting the way this wine is produced has become not just a commercial mission for the D.O. but also, a cultural one.
Cava can be classified according to residual sugar level being 'Brut' one of the most popular kinds of cava. However, there are even dryer styles with zero sugar added in the dosage, as well as sweeter dessert Cavas. Other classifications refer to other aspects, for instance grape varieties, aging process and such.
Pairing Cava and our recommendations.
You can never go wrong when pairing a glass of Cava with the cuisine from the same area, especially with tapas. With that said, Cava is an extremely versatile wine in terms of pairing. The racy acidity and the fine bubbles make for an excellent palate cleanser between bites. So if you guess Spanish charcuterie and cheese with brut, you guess very right! Older 'Gran Reserva' Cavas are good with aged cheeses like Manchego, but also with crumbly cheeses, such as aged Parmesan or Asiago. Anything that is crisp and crunchy goes great with the bubbles of Cava. Pair it with paella and risotto, obviously, but also think of Iranian dishes, in particular, jewelled rice. Try it with salads too, because of its relative dryness, Cava doesn’t jar with vinaigrette. It’s particularly good with salads that contain fruit, such as grapes, apples and oranges.
Mata Kripta Gran Reserva will be my No.1 recommendation. Agusti Torello Mata made this exceptional Cava with a blend from three unique plots in the Penedès, from vineyards of more than 60 years of age. The amphorae shape bottle, which was designed and patented, is a tribute to Ancient Rome. The label was designed by Rafael Bartolozzi and evokes the Mediterranean Sea of Cadaqués, the vine and the olive tree: a trilogy of the classics. Kripta has been the most awarded Cava since its first gold medal in Bratislava in 1984. Every vintage reinforces excellence so go for it! Recently The Committee of the International Competition AkataVino Sommeliers of Spain, distinguished this wine (vintage 2013) with the GRAND GOLD medal and 98 points among 3000 wines tasted from 1000 different wineries.
Other recommendations include Maset Vintage Gran Reserva, and for rosé Juvé & Camps La Siberia Gran Reserva Brut Nature!
And that's a wrap for today!
Have a happy week and... let's meet here next Wednesday again! Until then, Santé!
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