Misslopez gourmet tips: Spanish cava at any ocasion

Hi there!. Do you know cava is the Spanish version of the French champagne, very good but cheaper. For some time, fortunately, was banished the myth of  cava associated only with celebrations or festive dates such as Christmas. In fact, the cava can become during the warmer months  a refreshing alternative to lunch, during an evening party outdoors or as a perfect counterpoint to the most varied recipes. For this reason it should be noted that, as happens for example with red wine, Cava has different varieties (in terms of visitation, the degree of sweetness, etc …).
For example, experts recommend for the cocktail hour, the cooling effect of Brut, a good companion for appetizers, the oysters, cured meats such as ham, the cheese or nuts, which are common on the terraces.
If you are looking for a fresh and fruity taste with a touch of acidity stimulant, should be chosen the Book Cellar. After fermentation and aging give you a minimum of 15 months may accompany lunch or dinner to include all types of salads, seafood, fish and rice.

For its part, the Gran Reserva cava aromas with hints of toast, are reserved for those seeking a more full bodied champagne and breadth in their summer meals. This variety (which has more than 30 months of careful breeding) goes well with meats, roasts, seasoned the meats …
The Rose cava is the most aromatic variety, light and sweet tooth, which the varied shades of red brighten summer table and evoke fond memories of red fruits on the palate. It is the perfect complement to enhance the consumption of fruit fresh.
Here is a brief outline of pairings that, in summary, we proposed the ‘Cava Regulatory Council’:
-Appetizers: Cavas youth.
-Salads: Cavas young and Reserves.
-Pasta: Reservations.
-Rice: Book, Rose.
-Seafood: Youth, Reserves, Reserves Grades.
“Fish: Booking and Gran Reservas.
-Meat: Reservations, Great Reservations and Pink.
-Dessert: Pink.

  • Ensuring that the champagne does not remain many days in the refrigerator.
  • The best way to cool it is to introduce the bottle in a container with half ice and half water, at least half an hour before consumption.
  • The ideal temperature for serving champagne of youth is between 5 and 8 degrees, that of the breeding should be between 7 and 10, bearing in mind that when you serve it suffers an increase of 2 or 3 degrees and that, on average, its temperature rises one degree every three minutes.
  • The champagne must be consumed in glasses of glass, high and having a tulip. It is also important to hold the glass by the stem (to prevent the hot liquid.)

Put a bit of cava in your dishes sometimes and Feelgood