The versatility of Cava on Instagram Live with Meritxell Falgueras and CUINA magazine

There is an ideal Cava to enjoy on every occasion, with every dish and at every moment. This was the conclusion reached by Judith Càlix, director of CUINA magazine, and Meritxell Falgueras, sommelier and journalist, in a light-hearted chat on Instagram Live.

“ On a long menu or in a meal where you want to make an impression, Cava is the only wine that is ideal to cleanse the taste buds between dishes or sauces.”

This live tasting, open to everyone, focused on making Cava consumption less seasonal, also offering pairing suggestions, as well as complementary dishes and ingredients.

Three Cavas chosen by the sommelier were tasted: firstly Agustí Torelló Mata Brut Nature, followed by a Trepat rosé from Pere Ventura, and finally Laietà from Alta Alella.

The link between Cava and gastronomy is clear, not only thanks to the molecular study by François Chartier, but also to CUINA. This magazine specialises in gastronomy, and proposed different recipes with Cava on its website, as well as events and activities that were carried out together with the D.O.

According to Falgueras:

“I think that all sommeliers agree on the versatility of Cava, and that it is ideal to cleanse the taste buds. In pairing, acidity is the backbone of a wine and is extremely helpful for putting together a menu”.

You can relive the live broadcast at the following link to CUINA's profile: https://www.instagram.com/p/CZxK2AHI-DT/