Cava: The World's Most Food-Friendly Wine
In 2002, François Chartier presented the results of his groundbreaking study of the molecular composition of cava in his book "Taste Buds and Molecules". With his research, Chartier cemented cava's amazing ability - thanks to its natural bubbles filled with aromatic molecules and particles - to create harmonies with a wide range of foods from around the world.
Expand your repertoire with cava
If you have only served cava with light dishes or canapés, it is time to expand your repertoire. Chartier's research proves that cava is particularly suitable for food because its bubbles contain surfactant and aromatic molecules that create a strong synergy with the food's flavor molecules, making Cava a versatile wine that can enhance the taste experience.
The role of climate in the versatility of cava
Pere Pons Mercadé of the Miquel Pons winery in Penedès explains that the Mediterranean climate is the secret to cava’s versatility. The climate results in low acidity, which means less need to add sugar to the wine. Aging on the lees adds volume and body, while the bubbles cleanse the palate and highlight the acidity, making cava ideal for a wide range of food pairings, from aperitifs to meat dishes.
Cava de Guarda (9+ months aging)
Oriol Piñol, head oenologist at U mes U, describes young cava as fresh with notes of anise, white fruit and flowers. These aromatic molecules pair perfectly with exotic dishes such as Thai, Vietnamese and Indian food, as well as Spanish dishes such as escabeche or Peruvian ceviche. Cava de guarda can also be enjoyed with sushi or oysters.
Reserva (18+ months storage)
Miquel Pons Brut Nature Reserva 2 4 months has notes of ripe fruit, almond, pastry and honey. Chartier recommends ingredients such as tomato, toast, olive oil and smoked fish as ideal pairings. Arantxa Calonge from Huerta de Carabaña suggests this cava with Pisto in red tuna nigiri, crispy potato and basil oil, where the acidity of the cava highlights the tomato flavour and the basil adds an herbaceous finish.
Gran Reserva Cava (30+ months aging)
Gran Reserva cava has complex notes of autolysis, toast, butter and spices, making it suitable for dishes with roasted nuts, with mature cheeses and foie gras. Marc Esteve of Forns Raventós highlights the balance between freshness and body, aroma and structure. Gran Reserva can be paired with delicate dishes such as oysters, shellfish, light or lightly roasted meats.
Regional pairings and recommendations
Marcos Arreza Martín from the Hotel Villa Magna recommends Gran Reserva Cava with baked turbot or bacalao a la vizcaína. He also suggests regional pairings between, for example, Ortus Brut Nature Pinot Noir from Forns Raventos with paella and cava Reserva Chardonnay from Privat with a local torta cheese.
Final thoughts
Cava is a versatile wine that can be paired with a wide range of dishes. Its unique molecular structure and different styles make it ideal for pairing with food, whether it is a young cava de guarda, a reserva or gran reserva cava. No matter what type of dish you are serving, cava can enhance your gastronomic experience.
