The olfactory notes and the flavor that is lodged in the palate, as well as the color that is imprinted on the retina, at the time of tasting one of the Juvé & Camps cavas can go beyond the sensory. To feel this optimal combination of sight, smell and taste, you must establish very specific conditions that will allow the explosion of sensations within you to multiply.
Considerations before tasting a Juvé & Camps optimally: drink, uncork and service
Serving temperature should be between 7-8 degrees. It’s essential that cava never freezes, because it could affect its virtues. A suitable temperature will mean that the nuances, for example, of a Brut Nature cava are noticeable much more clearly.
The glass you use should be made of thin and transparent glass, shaped like a tulip or flute, which allows you to see the sparkling liquid and notice the aromas properly. Another important element is that you uncork the product smoothly, to avoid any loss of foam, and serve cava with the bottle slightly inclined, allowing the fluid to slide gently and slowly down the wall of the glass.
Feel cava like you have never done before: color, smell and taste
The pearlisation, that infinity of bubbles of carbonic gas that appear when it’s served, says a lot about the qualities of a certain cava. They flow from the center of the glass to the surface and you must be very attentive to their quantity, size and durability. Abundant, continuous and small pearls indicate a high quality cava.
Another important visual aspect is color, whose range can go from yellow dotted with greenish tones to gold, through pinks and whites. In defining color, the variety of grape used in its fermentation process is of special importance. In any case, the chromatic brilliance is a clear sign of quality of the product.
In order to optimally perceive the combination of pearls and aromas, it’s necessary that you fill the glass only a third of its capacity. Thus, sight and taste will appreciate all nuances. Remember that the process is different from wine one and that you never have to move the glass in circles before tasting the cava.
Nose plays a very important role when it comes to detecting fruity, herbaceous, floral and even smoked notes (in younger cavas), as well as wood, nuts, spices or coffee, among many others (in older ones). If we introduce our nose excessively into the glass, the gas from the bubbles will destroy the aromas. The best way of proceeding is to be prudently close to pick up the scent notes.
A key factor of reference to classify a cava is its sweetness. Depending on the sugar concentration, the type of cava will fall into one of its six categories -from more sugar to less sugar-: Dulce, Semi-seco, Seco, Brut, Extra Brut, Brut Nature.
Cava ready to pair with your favorite meals
There is always a cava that harmonizes perfectly with a certain dish. The perfect pairing for Brut cavas are appetizers, red meat, seafood, rice and fish. Regarding sweetest options, it’s always good to accompany them with sweet desserts. If you want to discover what gastronomic proposals your Juvé & Camps cava harmonizes with, consult our sommeliers recommendations by selecting the cava of your interest here.
After buying cava online and obtaining your favorite option among the wide range of Juvé & Camps cavas, you just have to follow this set of instructions for preparation and sensory perception (sight, smell and taste) to get the most out of the choice.