Food & Occasion

Paella valenciana comes from the area around Valencia and is far more than a rice dish. In the flat pan, rice, chicken and rabbit cook over a wood fire, alongside green beans, white lima beans, tomato, olive oil and saffron. At the bottom forms the socarrat, the crispy crust that many consider the best part.

A Brut from Requena pairs well, since its acidity and bubbles cut through the olive oil while the saffron doesn't overwhelm the wine's freshness. Rabbit and chicken are mild enough to hold their own alongside a lean Cava.

In the Ebro Valley, chuletillas al sarmiento make a fitting match—lamb chops grilled over burning vine cuttings. Alongside come white asparagus from Navarra and Ternasco de Aragón, young lamb from Aragón. A Cava Reserva with yeasty notes can stand up well to the smoky, charred flavors.

In Extremadura, Iberian ham and Torta del Casar, a spreadably soft sheep's milk cheese, belong on the table. The saltiness and creaminess call for the acidity and carbonation of a Brut nature as a counterbalance.

Almonds, olives and thinly sliced ham make for a fitting aperitif. The salt makes a Brut nature taste even fresher, and these small bites suit an evening when no one wants to linger long at the table. At Christmas, many Spanish families also keep a bottle of Cava on the table.

Toward the end of summer, Requena celebrates the Fiesta de la Vendimia, the grape harvest festival. Across Spain, Cava is also part of New Year's Eve: at the twelve midnight chimes, people eat twelve grapes, one for each stroke, and then toast with Cava.