December 18, 2018.- Last Friday, December 14, DO Cava took part in the workshop ‘More than foie and cava’ organized by the Luxury Club of the Basque Culinary Center with the aim of developing the gastronomy culture and promote the consumption of cava and foie gras.
The workshop included Juan Muñoz, a well-known Spanish sommelier, who dived into the cava culture explaining the different types of this sparkling wine and its pairings. In addition, Luis Brea, R&D Director of Martiko, a family business focused on the production of food products from ducks, was in charge of explaining the difference between foie gras, micuit, mousee and paté. Thanks to the good chemistry between both of them, participants could enjoy a very dynamic training.
Also during the workshop the pairing qualities and versatility of cava was highlighted, making of it a perfect complement to heighten any flavor.
This activity is included in the cooperation agreement signed between the Cava Regulatory Board and the Basque Culinary Center in order to give education a higher role in the development of the cava industry through initiatives that improve the knowledge of cava.