“Is putting a teaspoon inside a cava bottle effective? Is Cava Brut better or Brut Nature? At Castell d’Or, we aim to explore these myths and uncover the truth behind each of these popular beliefs linked to the world of cava.
There’s a widespread and popular belief that suggests, once a cava bottle is opened, to prevent the product from losing its characteristic carbonation, a coffee teaspoon should be placed inside the bottle. Although this practice might seem like a solution, it’s not effective. Once the bottle is opened, the gas is inevitably lost. The only way to attempt to minimize this loss is by properly resealing the bottle using appropriate elements, such as a proper stopper, specifically a cava stopper like the ones we usually use in our packs.
Another common myth is the belief that cava is exclusively reserved to accompany desserts. In many celebrations, cava is reserved solely for the end of the meal. Cava is much more versatile than many think and is an ideal product to accompany an entire meal. This sparkling wine can perfectly pair with different dishes, from appetizers and seafood to light meats or mild cheeses. Furthermore, its acidity and freshness make it suitable for various occasions, not just the end of a meal. Here, you can discover some pairing ideas beyond desserts.
There’s a false notion that Brut Nature Cava, with its reduced sugar content, is superior to other varieties like Brut or Semi-Dry Brut. This claim is subjective and depends on each person’s personal taste. Different levels of sweetness present nuances in the flavor of Cava, but that doesn’t imply one is better than the other. It all depends on what’s known as the ‘Licor de Expedición’: the blend of wine and sugar introduced into Cava after disgorgement. The amount of sugars determines types like Brut Nature, Extra Brut, Brut, etc., but not the quality. It’s a matter of individual preference. Brut Nature may be appreciated by those who prefer drier drinks, but that doesn’t mean it’s superior. Here, you’ll find more details.
Another common misconception is the belief that a good cava is recognized because the cork pops out forcefully when the bottle is opened. This isn’t indicative of the quality of the Cava and, moreover, it’s not a good way to open it as it might involve certain risks. It’s most appropriate to always extract the cork while holding it and turning the bottle from the base. A cork that comes out smoothly and elegantly is a sign that the bottle has been properly stored, and the person has opened the product correctly.
Another myth to dispel is the idea that all sparkling wines are equivalent. Although cava shares the production method with other sparkling wines like champagne or prosecco, each variety has its own characteristics. The Penedès wine region is the area that explains and embodies the origin of Cava. Especially noteworthy is the municipality of Sant Sadurní d’Anoia and its surroundings, considered the capital of Cava. Despite this, due to historical reasons, there are some municipalities in other areas of Spain where Cava can also be produced. Cava guarantees quality and authenticity.
In summary, it’s crucial to debunk myths and learn the truth about cava before considering certain beliefs about this beverage valid. Cava shines as an option for desserts, but it goes much further: it’s a versatile beverage, perfect for various occasions, with a wide range of flavors that can satisfy all kinds of palates.
This Christmas, open a bottle of Castell d’Or cava and enjoy everything this exquisite drink offers, without prejudices or myths that limit your oenological experience.”
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