CAVA unlimited
Cava has always been renowned for bringing some sparkle to special occasions, but this Mediterranean favourite also makes the perfect partner for dishes as diverse as classic Spanish fare to veggie bakes and fried chicken
Michelin-starred restaurants, tapas bars and artfully crafted produce, from pink ribbons of cured jamón to creamy blueveined cheeses… You probably already know that Spain has some of Europe’s – and the world’s – best food. But it also has a wide variety of the world’s finest wines for enjoying with food, too, including the Mediterranean fizz of choice: Cava.
You’ve no doubt reached for Cava when it’s time for a toast. After all, this Designation of Origin (DO) Cava sparkling wine has been a go-to for celebrations for 150 years. It first emerged in the Catalonian area of Sant Sadurní d’Anoia, by the Mediterranean Sea, in 1872. And today it’s made by more than 300 producers, still using the meticulous traditional (or champenoise) method of production, with a second fermentation in the bottle, and a long ageing process.
And we do mean long: Cava ages for longer than many other sparkling wines. At the low end of the scale, at least nine months is required for crisp, fresh Cava de Guarda, while at the top end, premium Cava de Guarda Superior de Paraje Calificado is normally aged for upwards of three years. The result is a range of styles and complexities that allows Cava to pair with anything, from paella to sushi or a Sunday roast.
Cava is unique in other ways, too. It’s produced using indigenous Spanish grapes such as macabeo, xarel.lo and parellada, which means you won’t find flavours like this in any other sparkling wine. Together, they ensure a distinct mix of fruitiness, florality, structure and smoothness, and although each producer might favour their own unique blend of grapes, every sip of Cava is guaranteed to provide a distinctive taste of the local terroir.
THE PERFECT FOOD MATCH
It’s these factors together – Mediterranean origin, traditional production method, long ageing, versatile styles and indigenous grape varieties – that make Cava an incredibly food-friendly wine. If you’re kicking off dinner with something light, say, a salad or a platter of oysters, what you need is a bottle of crisp Cava de Guarda. Bursting with freshness, this younger sparkling wine has plenty of fruity, citrus and floral notes. But if you’re cooking something a bit richer, Cava can work with that, too. Wines labelled Cava de Guarda Superior show they are Cavas that have been aged in bottle for longer periods (and, in the future, the grapes used will need to be grown organically to carry the label). Cava de Guarda Superior encompasses three sub-categories, each with increasing richness: Cava de Guarda Superior Reserva, Cava de Guarda Superior Gran Reserva and Cava de Guarda Superior de Paraje Calificado. As they’re more complex and robust in flavour profile, they’re well-suited to handling big dishes.
Cava de Guarda Superior Reserva is a natural match if you’re cooking something with a bit of body: think tapas or tacos al pastor. Aged for a minimum of 18 months – that’s double the standard for Cava de Guarda – you’ll find this
wine has depth, a complex aroma and abundant bubbles, but still plenty of freshness. Cava de Guarda Superior Gran Reserva, meanwhile, is complex and aromatically intense – expect the likes of baked apple, hazelnut, butter, smoke and dried apricot. And no wonder, given these wines have spent more than 30 months in bottle (double the minimum required in Champagne, by the way). This wine really sings with rich or fatty dishes like buttery sole meunière – or even special spreads like your Christmas turkey dinner.
But if you’re looking for a really mind-blowing match, reach for a bottle of Cava de Guarda Superior de Paraje Calificado, the wine that proves this Spanish sparkler can pair with anything. A special designation of Cava, it’s so-named for two reasons: first, it comes from very special, top-quality vineyard sites distinguished by their specific characteristics determined by locale and terroir. Second, it spends at least 36 months ageing in bottle. Golden in colour and with truffle, mushroom and toasted nuts on the nose and palate, it can stand up to some of the richest dishes, including roast beef or spiced Mexican mole.