The cava tasting is one of the popular ones among the public that begins with the wine tasting. In most workshops, and given their duration that ranges between two and three hours, they will focus on us learning the basic notions that determine the quality of a cava: Cleanliness, color and effervescence.
Why these three characteristics? Simple. A cava must have a bright and clean transparency; comply with any of the color ranges that they have and that go from lemon yellow to almost golden; and an ideal effervescence for the correct formation of the foam (this is also determined by a correct temperature that should range from eight to ten degrees centigrade).
Within the cava tasting we will also follow two steps: the olfactory phase, where we can differentiate primary / secondary / tertiary aromas that can be included within the floral, fruity range, even influenced by the oak barrels and the bottles in which they are stored.
And the gustatory phase, where the balance of flavors made up of sweet, bitter, burning and fresh sensations will differ.
At the Spanish Tasting School in Madrid They offer cava tasting workshops. It is located in c /. Zaragoza, 6, 2da planta-28012 and for seventy euros per person we can access a three-hour tasting. They will teach us the different types of cava, the techniques for serving cava (temperature and conservation, mainly), in addition to learning the basic notions of visual, olfactory and tasting analysis.
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