Cava and dessertCava Vegamar

 

Many of us enjoy a glass of bubbles on special occasions. Yet cava’s amazing flexibility makes it one of the most food-friendly wines out there.

This versatility is due to the acidity, freshness and carbonic contribution of cava, which harmonizes with the four basic tastes: bitter, sweet, salty and sour.
As we have seen in our previous post Cava often has a slightly lower acidity level than champagne, giving it a softer, smoother palate with a clean, crisp feel in the mouth that helps clinging fattiness and prepares the palate for another bite.  And Cava’s relatively low alcohol, allows it to pair well with spicier foods since the heat of the spice is not amplified by the heat of the alcohol. Finally, the bubbles in Cava serve to reawaken the taste buds while adding texture to the overall dining experience.

So let’s forget the topic that Cava is just for desert and to toast at the end of the meal and enjoy our Cavas throughout the meal, with any complex.

Our basic advice according to the style of cava will be (see point 7 in our previous post):

  • Fatty dishes: Brut Nature and Extra Brut Cava. The acidity and crisp bubbles will help to clean the fattiness
  • Acid dishes: Brut and Extra Dry Cava. The higher content in sugar will help to balance the acidity of the dish, but without been sickly sweet. Remember that balance is the key.
  • Sweet dishes: Semi Dry, Sweet Cava. The sweetness, softness and freshness of the Cava will complement the dish and make it ideal complement for desserts (a Rosé Cava will add color to your desserts, making it even more appealing).
  • Soft and light dishes: Young Cava. The freshness and fruity aromas of the younger Cava make it a simple and elegant drink, but also different and fun.
  • Strong and / or spicy dishes: Reserve and Gran Reserve. The intense aromas and taste of the aged Cava won’t let the dish overcome it. The acidity and crisp bubbles will help to clean the fattiness and the lover alcohol content and the cold service temperatures of the Cava (between 5 y 7°C) will soften the heat of the spice.

Here are some examples for food Pairings with Cava

  •  Choosing the correct drink at an informal dinner of different snacks can be a nightmare. However, if from the beginning you go for a cava, not only it simplifies you job, but is a it’ll be a hit. Seafood, oysters, ham, croquettes, canapés, tempura or cheeses, can match perfectly a Brut or Brut Nature Cava.
  • Salads: Salads with fruit (especially grapes, apples and pears) or nuts make Cava an ideal choice. Pairing suggestion will go from a Brut Nature up to a Brut and our tip; go for young Cavas. What we are looking for here is a fruity Cava, with a touch of acidity and freshness. There no need here to spend too much money with a more complex cava. Rosé Cavas are recommended due to their affinity with the bitterness of green leaves.
  • Pasta: The neutral taste of pasta combines extremely well from a Brut Nature up to a Brut. For instances: Pasta with sea food will pair perfectly with a Brut Nature or Brute Nature Rosé and that will make also our dish visually more appealing. Pasta with a Bolognese sauce with a Brut Nature or Brute Nature Rosé as cava will lover the acidity of the tomato. Cava can be a great mach also with more spicy Asian noodles, as the fruit forward quality in sparkling wine provides an ideal foil for spicy foods.

The combination is endless, you just have to choose your favorite condiments and dressing and with cava it will be a perfect match. The further you go in the           complexity and stronger the taste the further you’ll go with the aging of the Cava.

  • Rice:A Brut Nature Cava goes particularly well with paellas and risottos. Likewise, Cava Brut Nature Rosé combines surprisingly great with a fideuá (a type of paella made with noodles and sea food) also visually.
  • Seafood:Cava helps to enhance the flavour intensity of seafood and shellfish as their natural saltiness is balanced out by the acidity of dry varieties. The pairing suggestion will be for more complex and aged Cavas such as Brut Nature Reserva or Gran Reserva.
  • Fish:A particularly good combination with blue or fatty fish, as the effect of the carbon dioxide balances the greasy sensation in the mouth. ‘Meatier’ fish such as tuna also goes very well with Cava. Pairing suggestion go from simple Cava Brut Nature or Brut, to a more complex Cava Reserva Brut Nature Brut, depending on how the fish will be cooked.
  • Meat:Cava goes fantastically with poultry and white meats. It’s also a tasty accompaniment to lamb, stews and carpaccio. Pairing suggestion: Cava Brut Nature, Brut Nature Reserva. The Roses can also be a great choice giving colour to the dish and making it a bit different and daring. Another great combination is rabbit with Brut Nature Reserva or Gran Reserva Cava, as this is a more intense meat, so it will require a more intense cava. Foie Gras combines marvelously with a Brut Reserva or Gran Reserva or even a sweet Cava which will help to offset all the fat. Cava is also ideal with BBQ’s in Spring and Summer, with chill Brut Nature Rose, it’ll be excellent.
  • Desserts:Light, sweet desserts and acidic red fruit flavours match nicely with Cavas that are drier and sweet Cavas are a pleasant accompaniment to custard-based or creamy dishes. For red fruit tarts we particularly recommend a Brut Rosé Cava.
  • Cheese: Although cheeses have always been associated with red wine, there are ideal cheeses for combining with Cava. There are several similarities between cheese and Cava: the use of yeasts, ageing time, acidity, fineness … All this allows Cava to have the virtue of rounding off and increasing the heightened refreshing sensation in the mouth by strengthening the agreeable effect of the cheese and the Cava itself. Sheep’s milk cheese and the fattier cheeses are perfect companions for a Rosé Brut or Reserva Cava thanks to its effervescent and degreasing effects. Cow’s or goat’s milk cheeses harmonize particularly well with a Brut Reserva Cava or on the other hand with Semi Dry or Sweet Cava. Blue cheeses such as Cabrales or Roquefort combine very well with the sweeter Cavas and their effervescence will help to clean the palate.

Here were just some tips, but what do you enjoy Cava with? We look forward you comments and suggestions.

Salud!!!

 

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Categories: Food, General, Wines

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