Why Cava is great with foodRight away, Cava is good because it’s:
- a refreshing sparkling wine with lots of fruit flavours and high acidity, making it very versatile with a wide range of food;
- available in a multitude of styles and quality levels, from Brut Nature and Rosé to Vintage Cava styles. Again this makes it highly versatile and flexible for food. Cava is far from being merely an aperitif!
- more affordable (and arguably better value for money) than Champagne. This means that you can get more for your money, which means happier dinner guests!
- a whole lot of fun! Who doesn’t like the spectacle of popping corks and all that fizzy mousse action?
What is Brut Nature Cava?Brut means dry in sparkling wine lingo, and Brut Nature Cava is the driest style of Cava available. To qualify as a Brut Nature, a Cava can have no more than 3 grams per litre of residual sugar. By comparison, the Extra Brut style of Cava can have between 3 and 6 grams, and Brut Cava may have as much as 12 grams in a litre. Because Brut Nature Cava is bone dry, does that affect its suitability as a food wine?
Is Brut Nature Cava good with food?In short: Yes. Brut Nature Cava has a number of characteristics and elements that make it a very food-friendly wine. This style of Cava is high in acidity and has tight, crisp bubbles. In particular, this combination makes Brut Nature a great Cava to pair with fatty and oily foods.
The ultimate Brut Nature Cava wines to try tonightThere is so much Cava out there, Brut Nature and otherwise, that it can be difficult to know which bottle to pick up. We’ve picked out one of our favourites, and have suggested a perfect food pairing too!
- L’Origan Brut Nature is a fairly traditional blend of Macabeo, Xarel.lo, Parellada and Chardonnay. This is a top Cava from an historic winery dating back to 1906. This is popular with critics, achieving 90+ scores from both Robert Parker (91 points) and Guía Peñín (93 points). With mouthwatering acidity and a fine mousse, L’Origan Brut Nature is a great match for oily fish dishes. Try it with balsamic-glazed salmon fillets or simply-prepared herring, and see for yourself. Any oily fish will do, in fact. Where another wine may emphasise the oiliness and leave a heavy taste in your mouth, this one will cut right through the oil and leave your palate refreshed and ready for more!