In Catalonia where 95% of cava is produced, this bubblesome beverage is not just a sparkling wine but very much a reflection of the culture and landscape. It also happens to pair perfectly with the typical flavours of Catalan and Spanish grazing plates, aka tapas.
Having spent two most colourful years in Barcelona, supping cava was once an integral part of my lifestyle, from haunting the local Xampanyeria to cracking open a bottle (or five) over some shareable delights with pals, as below.
I have quite mourned the loss of this part of my life since I relocated to London and so when a little invitation from Copa de Cava popped up in my inbox, I rearranged everything I was up to and eagerly pulled an old friend along by the collar.
Dishes from chef Nacho del Campo were presented with his own flourishes - from
deconstructed tortilla de patatas to ceviche with corn kernels, and typically-rich ribbons of excellent quality Jamón ibérico.
Conversation flowed as readily as the cava - I have to hold up my hands and confess that I might have done a better job of networking had I not been so enraptured with eating and brimming with bubbles of deliciousness such as:
RAVENTOS BLANC DE NIT BRUT RESERVA
...all the way through to the familiar peak of RESERVA DE LA FAMILIA GRAN RESERVA, JUVE Y CAMPS
...and the finale of KRIPTA, GRAN RESERVA BRUT NATURE, AGUSTI TORELLO.
While not as 'rough and ready' as some of the cava bars of Catalonia, it blends easy London chic with good flavours and makes a very fine place to catch up indeed.