Pairings | Cava
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion.
Advertising feature: Let’s face it, we’re creatures of habit. If it’s sparkling wine we think party time - and party nibbles. But the beauty of Cava is that you can partner it with almost any kind of meal from classic Spanish tapas to …. well, look below for some dishes you probably wouldn’t have thought of.
Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
Calamari or squid is often served as a starter or appetiser with other dishes so you need to bear that in mind when you’re choosing a wine to pair with it. It also depends on the way you prepare it.
Should you drink the same sort of full-bodied red wine with steak tartare - raw chopped beef - as you would with a grilled steak?
For those unfamiliar with the delicacy a scotch egg is a whole egg wrapped in sausagemeat, then coated in breadcrumbs and deep-fried. Traditionally the egg would have been hard boiled but more recently the fashion has been to serve them soft and even runny like this version from the Opera Tavern. And in some cases - presumably in a vain attempt to make them more healthy - they’re now baked which is wrong on every level.
Advertising feature: Cava might not be the first bottle you’d think of taking to or serving at a barbecue but if you think of it simply as a meal cooked over fire rather than under the grill or in the oven why not? And being an exceptionally food-friendly wine it will sail through.
We have a really great prize for all you sparkling wine enthusiasts out there - a six bottle case of super-premium Cava. THIS COMPETITION IS NOW CLOSED BUT DON'T WORRY, THERE WILL BE A NEW ONE SOON!
If you haven’t tasted Spain’s best known sparkling wine Cava recently you’re in for a surprise at the quality of the wines, many of which are now produced from organic and biodynamically cultivated vines. THIS COMPETITION IS NOW CLOSED.
I went to the most extraordinary wine pairing dinner last week at Elena Arzak’s Ametsa in London, sponsored by the Consejo Regulador for Cava
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
There’s a certain repertoire of ingredients and dishes that are regularly paired with vintage champagnes and other sparkling wines - luxury foods like lobster, turbot, sweetbreads and even roast chicken but until last week’s trip to the Cava region I would never have thought of pairing them with a casserole
You might think egg and chips was too humdrum a dish to be paired with wine but not the way the Spanish make it.
Lucy Bridgers selflessly devotes herself to finding the perfect pairing for tapas on a tapas crawl through some of London's leading tapas bars
I seem to be spending a great deal of time at the moment trying to persuade my readers to drink cava which, pound for pound, is at least equal to if not better value than prosecco.
Finding bottles of sparkling wine under £10 that are not prosecco is increasingly hard so snap up this very attractive Pere Ventura Cava which Waitrose is selling (In larger stores and online) at an introductory price of £9.69 until next Tuesday instead of its regular price of £12.99.
Here’s a great question from Anna Boulton, the owner of a gîte in the Limousin
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
The idea of drinking sparkling wine with Indian street food might seem crazy but it’s a really good pairing as I was reminded last night when I dined at Masala Zone just off Carnaby Street with Warren Edwardes, the CEO of a company called Wine for Spice.