Cava is an essential wine for solemn events, but also a wine to enjoy in every moment.
Tasting Cava at the right temperature is one of the keys to full enjoyment. Cava must be served between 5º C and 8º C, the young, light cavas being served the coldest.
Cava should be cooled for several hours in the refrigerator or 30 minutes in a recipient with water and ice. The freezer should be avoided as a sudden change in temperature can impair the properties of such a carefully produced product
The glass we choose must allow us to enjoy the colour, subtle aroma and size of the bead.
We should choose a fine, transparent glass, tulip or flute shaped, avoiding wide glasses which allow the aromas to be released too quickly.
Cava is a delicate wine which should be uncorked gently, to avoid any loss of wine and froth. To service, hold the bottle slightly tilted, letting the liquid slide down the wall of the glass, which should never be filled more than 2/3 to prevent the wine from losing its ideal temperature.