Cava is the Spanish sparkling wine protected by the Protected Designation of Origin Cava. Its production process is the same as that of champagne, but its main difference is the grapes used in its production: Parellada, Macabeo and Xarelo in the case of cava; Chardonnay and Pinot Noir, for champagne.
For a long time its consumption has been reduced to special celebrations, but in recent years this trend has been changing and its consumption is expanding, becoming an essential accompaniment to appetizers, lunches or not so special dinners.
If you are still not used to pairing cava, we encourage you to start with our Cava La Fea and if you have the typical doubts: how to serve cava, how to get the perfect temperature, in which glass to serve cava, here we give you some tips for a perfect service.
At what temperature should cava be served?
Cava and champagne should be served at a certain temperature, between six and eight degrees, in order to appreciate their flavours.
If cava and champagne are served at too low a temperature, their nuances will not be appreciated. When wines are served too cold, below 6 degrees, they produce an anaesthetising effect on the taste buds in the mouth, so we will miss out on a large part of their expressiveness.
On the other hand, if they are served at a high temperature, they will lose their liveliness and will be heavy in the mouth.
How to maintain the ideal temperature?
As we have already mentioned, the recommended temperature for serving cava or champagne is between 8º and 6º degrees. But now comes the million-dollar question: how do we know what temperature the wine is at?
Ideally, the bottle should be kept in the refrigerator for about four hours before serving so that the temperature is perfect.
If we have not had enough time to keep it in the fridge, another option is to place the bottle in an ice bucket with ice at the base and a portion of water, covering only half of the bottle. In this way, the cava will reach the ideal temperature for consumption in just fifteen minutes.
How should cava be served?
The ideal procedure for serving cava is to pour a small amount into the glasses, sliding the cava down the sides of the glass. The protocol stipulates that the glasses should be poured a maximum of 2/3 of their total volume.
The operation can be carried out in two steps to prevent the foam from overflowing.
In which glasses is it advisable to drink cava?
The recommended glasses for drinking any wine are made of thin, transparent glass.
Depending on the type of wine to be tasted, the shape of the glass will be essential to bring out its nuances.
In the case of cava, tall tulip-shaped glasses are recommended as they are flattering:
- maintain the optimum temperature for consumption.
- contain the bubbles without speeding up or slowing down their effervescence
- allow the cava to breathe and the aromas to be released in a natural way
- help our nose to perceive all the aromas released by the cava.
To avoid heating the cava, it is advisable to hold the glass by the stem.
What is the perfect pairing for cava?
Any time is a good time to open a bottle of cava or champagne, there is no need to wait for a special moment or to give it so much importance or ceremony.
It is wrong to think that cava has to accompany elaborate or elegant meals, far from it. It is a perfect accompaniment for aperitifs, ideal for any type of fish, for light meals such as grilled vegetables, for all types of rice dishes and, of course, for seafood.