Cava Discovery Week conquers New York and the UK

Cava takes a trip around the world and highlights its presence in prestigious restaurants in New York City, throughout the United Kingdom, and in the busy Ginza district of Tokyo (available until 10 November) with Cava Discovery Week.

This eagerly awaited Cava celebration takes place in various restaurants, retailers, wine bars and specialist establishments, demonstrating the strong potential of Cava as an accompaniment to any meal, as well as offering an ideal opportunity to enjoy its delicious and sparkling bubbles by the glass.

From 9 to 17 October, the agenda of New York wine-lovers was filled with a variety of gastronomic offerings paired with Cava, in a route of 10 restaurants. In addition to the success of Cava in restaurants, parallel online sessions were also held to celebrate Cava Week: Cava and Preserves with Blaine Ashley and chef John Miller; The Secrets of Cava with Julia Coney and Amelia Singer; conversations between wineries and ambassador Georgia Panagopoulou (wine.gini); and the webinar A Cava for Every Palate by Shakera Jones.

Then from 16 to 24 October, Cava Discovery Week took place in around 20 restaurants across the UK. Gastronomic routes, special offerings with Cava, and Cava happy hour were among the most popular promotions. Interesting parallel educational activities included Cava tastings at the London Wine School with Jimmy Smith; a virtual tasting with Helen McGinn; face-to-face tastings at the Manchester Wine School with Simon Woods; and a virtual tasting with Oz Clarke of The Three Wine Men, along with chef Tom Rhodes and D.O. Cava president Javier Pagés.

The end consumer was the target audience of this activity, and thanks to the website set up for the occasion, Cava-lovers were able to find out about the various participating venues and to follow a route during Cava Week. Using this, they could discover, taste and enjoy a number of Premium Cavas, accompanied by a gastronomic tasting proposed by each of the participating establishments.

Moreover the professional public is equally important, and also participated in these activities: industry professionals were able to learn about Cava and see the versatility, quality and success of the wine in their establishments. This was the ideal occasion to highlight the presence of renowned Cava wineries on the menus of selected extremely fashionable restaurants and establishments.