CavaTast, which took place from 6 to 8 October this year, is one of the most eagerly awaited Cava and gastronomy events in Catalonia. This event took over the home of Cava, Sant Sadurní d'Anoia, with a wide range of Cava-related events. For its 27th edition, in view of the success and annual growth of the fair, the outdoor tasting area was expanded to include a new area for guided tasting and pairing activities.
Over the weekend, the Cava D.O. opened the guided tastings with a special proposal designed for the occasion: a tasting of high-level Cavas linked by Cava ageing and gastronomy, which was attended by 60 wine and food-lovers.
The ageing period is an essential resting stage for Cava: the months of ageing shape a world of tastes and history within each bottle of Cava. The same is true of the time taken to prepare and cook food, which determines the different nuances, aromas, and tastes of the resulting dishes.
This experience of flavours was led by high-level Cavas with various ageing periods, accompanied by a luxury pairing consisting of signature gastronomic dishes prepared using culinary techniques that are differentiated by their elaboration time, illustrating the value that ageing brings to Cava.
From the vineyard to the table, the harmony of the Cavas and the play of flavours, textures and surprising sensations elaborated by the CookID chefs in this tasting was enjoyed with the Cavas of the wineries: Agustí Torelló Mata, Cavas Hill, Giró Ribot, Rimarts, and Vins El Cep.
This edition of CavaTast was highly satisfactory, given the positive reception of all the activities, and having been "sold out" in a few hours. In addition, this year saw an increase in numbers of younger visitors, between 26 and 34 years of age, bringing Cava to an even wider audience.