It’s no secret that Cava is one of the most aromatic and flavorful sparkling wines on the planet. It’s a brilliant choice to pair with any type of foods. Whether you sip Cava with light appetizers, cheeses, hearty or not-so-hearty salads, burgers with all the fixins’, herbed vegetables or desserts, you’ll be truly satisfied! But why?
Although most people don’t care about “the why,” I do! And in my menu preparation for an upcoming family brunch, I found the answer to why Cava is a win-win when paired with food. A few years ago, Francois Chartier, an expert in aromas and “Créateur d’Harmonies,” conducted painstaking research and subsequently published what’s now a ground-breaking scientific study (click here for a link to the download). In essence, he uncovered the reasons why “Cava is the best ally of gastronomy and pairs perfectly with an infinity of flavours from around the world.” Fortunately I have a number of bottles that I can’t wait to open with brunch!
Francois Chartier – Photo Credit: Cava.wine
Francois Chartier developed aromatic profiles of the four different categories of Cava (Traditional, Reserva, Gran Reserva and Paraje Calificado Cava). He then analyzed the dominant molecules for each category “through the aromatic science of molecular harmonies” and identified multiple food ingredients that complement Cava. The result of this research was his book, “Papilles y Molecules: La Science Aromatique del Aliments y des Vins” (Tastebuds and Molecules: the Art and Science of Food, Wine and Flavor), which won Best Innovative Cookbook in the World at the Gourmand World Cookbook Awards 2010.
Frankly, I was fascinated to read his findings and I guarantee you will, too. (Click here for a link to an infographic.) Based on Francois Chartier’s research, I devised a brunch menu that complements chilled Cava in each of the four categories.
Cava de Guarda is aged for 9+ months and is the youngest of the Cava range. Fresh, light and fruit forward, aromas of anise, lavender, herbs, white flowers, crisp green apples and juicy pears are prevalent. Fresh fruit with grapes, banana chips and blueberries from the farmer’s market and yogurt with muesli will be paired with Cavas Bolet, Cava Brut Nature Classic (NV).
Cava de Guarda Superior Reserva is aged 18+ months in dimly lit rooms. Cava in this category is rich with balance and complexity, along with vibrant aromas of malt, anise, nuts, spice, and florals. For brunch I’m pairing my favorite recipes for
Mini Crabcakes with Aioli Sauce and
Smoked Salmon Blinis with
Naveran Cava Brut Vintage 2018.
Cava de Guarda Superior Gran Reserva, aged for 30+ months, is incredibly elegant and complex. The wine bursts with intense aromas of walnuts, popcorn, applesauce, smoke, apricots, peanuts and more. Known to be a flavor sensation with anything from hearty appetizers to grilled steak, wines in this style are remarkable. A recipe for a rich
Eggs Benedict with Canadian bacon and Hollandaise sauce will be complemented by a bottle of
Roger Goulart Gran Reserva Brut 2011.
Finally,
Cava de Guarda Superior de Paraje Calificado is aged for 36+ months. This Cava is a distinct wine that is produced by vines in a small area distinguished by location and terroir. Superior with exceptional quality, wines with this designation have “their own delicate, very special personality.” Francois Chartier found dominant aromas of cooked apple, coffee, toast, fig, peach grain, black pepper and complimentary ingredients include cinnamon, nutmeg and dried figs… We’ll have a grand finale of
Chocolate Dipped Figs to pair with
Pares Balto Cava Blanca Cusine 2012.
Would you like to join us?
Cheers! ~ Cindy
