The taste of cava

It is the favorite drink of many Belgians during the holidays: bubbles! Of course champagne, but cava does it these days more than good.

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Decades ago it was the bottles of champagne especially cold for the christmas and new year and during weddings. It is only in the last thirty that the pattern of consumption is beginning to change. The demand increased explosively, the times when a bottle has been intervals were becomes more inventive.

Because champagne is an expensive product, grab quite a few consumers towards the Spanish variant. A lot more affordable, and with a method of preparation identical to that of champagne, is the well-known cava. This sparkling wine is produced in Catalonia and the surrounding area since 1870 according to the same traditional method of manufacture, but with different grapes. It was so perfect to our bubbelbehoefte. And that translated into rising consumption.

Today, worldwide, about 220 million cavaflessen to the man. And also the Belgian is a fan, as evidenced by the list with clients. Our land occupied in 2015 is the same the second place.

Cava versus champagne

In the general tastes of cava softer, less pronounced and less complex than champagne. That has to do with the character of the grape, but also the warm climate in Spain, that wines with relatively low acidity produces.

Even more important is the time “sur lie” or on the droesen, a term that refers to the maturation of wine yeast. Which in the case of cava much less time than champagne. Hence the low price of 6 to 8 euros per bottle.

For the more complex cavas are two other features of interest: more of the grape xarel-lo in the blend and a longer resting ‘sur lie’ for a refined and balanced taste. ‘cava reserva’ should be a minimum of 15 months to ripen, the “cava gran reserva” minimum to 30 months. Both ‘reserva’ and ‘gran reserva’ must vintage cava, so coming from one single year.

Cheaper cava is generally dry and fruity, more expensive cava (15 euro) is vineuzer and more complex. The most expensive cava’s go up to 50-60 euro the bottle.

The three grape varieties macabeo, parellada and xarel-lo are similar in structure to cava give is comparable with the grape varieties of champagne. Macabeo gives just as chardonnay fruitiness and finesse, parellada just as pinot meunier, filling and xarel-lo like pinot noir, power, structure and length.


Cava is, of course, very tasty unmixed in the glass, but also in a cocktail, he does it well.

Prescription cava royal

Mix 2,5 cups of lemon juice with one cup(*) gin, and a half cup of sugar. Mix in a blender and cool.

Dip the rim of the cocktail glasses first in the lime juice and then in sugar.

Do a half cup of cava Freixenet in a cocktail shaker and fill with ice. Add a half-cup from the mixing cup.

Shake, and serve in two glasses. Add two drops of grenadine.


(*) Freixenet, a family business located in Sant Sadurní d’anoia, near Barcelona, is one of the larger players in the cavalandschap. Over 150 years ago, concentrated the Sala family on the production of wine. That all changed when daughter Dolores Sala Vivé married Pedro Ferrer, son of the owners of the winery La Freixenada. They decided to take on a different approach to good ones, and cava in the place to make. A shot in the rose, as would emerge later. Today it is the children and grandchildren that the honor of cavahuis Freixenet high.

With the new Limited Edition Polka Dot bottle, in terms of look inspired by the flamenco and launched in the autumn, want to Freixenet, a piece of Spanish culture to communicate. Target price: 7.99 euro.

(*) 1 cup = 250 milliliters


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