Codorniu

:. Enjoy cava

Choose a cava

Each moment in our lives is slightly different. For this reason choosing a cava is so personal. Each moment demands an aroma, a colour – a variety of sensations.

A cava for each moment

Cavas, because of their range of nuances and variety, are ideal as an apéritif, at lunch, in mid-afternoon or in the evening. Each cava combines well with different food dishes. A young brut is perfect with an appetizer, cocktails, light starters, fish and shellfish. Brut reserva is appropriate for red meats, game and stews. Dry (seco) cavas go with white meat and light stews whereas demi-sec (semiseco) accompany desserts and sweets.

Choosing glasses

The ideal glass in which to serve cava, delighting in its aromas and displaying the elegant qualities of its bubbles, is tulip-shaped, tall and tapering, while there is also the traditional flute glass. The glass should be transparent so as to reveal the rising bubbles and show their magical, short-lived ascent, as well as the nuances of colour.

Cooling cava

The correct temperature is fundamental for drinking cava. It is advisable to cool it for a few hours in the fridge before serving. Another effective method is to place the cava in an ice bucket with some ice and water and a generous quantity of coarse salt on top. It will be noted that the ice melts and the temperature of the cava drops, indicating that it is ready to be enjoyed with all its fresh and lively qualities.

Serving cava

It is always served cold, ideally at a temperature of between 5 and 8ºC. For this reason we should not fill the glass too much so that it does not become tepid; use of an ice bucket is also recommended. There are special implements for opening the bottle and provided we hold it at an angle of 45º, we can avoid discharging the cork violently and ensure that the cave is served elegantly.

Drinking cava

Sampling a cava is a challenge for our senses that is not merely limited to the palate. All our faculties should strive to understand the message, which is about the land, its birth, history and values.

We use our eyes to examine the colour, transparency, brilliance and tone, in addition to the constant bubble formation. We also study the presentation, design and the overall appearance.

We analyse aromas with our sense of smell and identify floral, fruity and toasty fragrances. We also appreciate its clean quality, complexity and depth of flavour.

Finally, in tasting we can establish the body, balance and aromatic persistence on the palate. The mouthfeel conveys the overall sensation.


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Wine in moderation