The art of Cava ageing and its strong links with gastronomy triumphs at CavaTast

CavaTast, one of the most highly-awaited Cava and gastronomy events in Catalonia, took place from 7 to 9 October. This event delighted the home of Cava, Sant Sadurní d'Anoia, with multiple Cava-related suggestions. Enjoying a new, more open and modern location in the town, CavaTast offered a varied range of activities for visitors to enjoy.

During the weekend, the D.O. Cava had the honour of opening the on-site tastings with a special tasting designed for the occasion, attended by a total of 70 wine and food lovers, of high-level Cavas drawing a common link between Cava ageing and gastronomy.

The crianza (ageing) period is an essential part of the Cava production process. These months of ageing shape a world of tastes and history inside each bottle of Cava. The same is true of the time spent preparing and cooking food, determining the different nuances, aromas and tastes.

This gustatory experience was led by premium Cavas with different ageing periods, paired with a gastronomic selection of signature dishes using culinary techniques that are distinguished by their length of preparation, illustrating the importance of time, and the value that ageing brings to Cava.

From the vineyard to the table, the participants enjoyed the harmony of the Cavas and the play of flavours, textures and surprising sensations prepared by the CookID chefs for this tasting with the following Cavas:

Cava de Guarda Fonpinet paired with tartar on nori seaweed and chickpea crumble; Cava de Guarda Superior Reserva Carol Vallès with a marinated salmon, guacamole, apple and edamame macaroon; Cava de Guarda Superior Reserva Jaume Giró with a delicious cod and romesco bonbon; Cava de Guarda Superior Gran Reserva Maset with an eclectic mini-cherry of cured cheese and black olive earth; Cava de Guarda Superior Gran Reserva Agustí Torelló Mata surprised with a cappuccino of pumpkin, mushroom and serrano ham; and finally, the icing on the cake: a Cava de Guarda Superior de Paraje Calificado Codorníu accompanied by a chocolate bonbon and smoked tea, caramelised sesame and coffee mousse.

In addition to its 30 exhibitors, CavaTast also held a series of parallel activities organised by the Cava Designation of Origin, different wineries of the D.O., the Confraría del Cava, the AECAVA employers' association, and the Cava Women collective.