Cava
2019 GOLD: 2 SILVER: 1 BRONZE: 1 COMMENDED: 0
2018 GOLD: 2 SILVER: 4 BRONZE: 2 COMMENDED: 1
We’d rather hoped that last year’s (surprise) record haul of eight medals – and rave reviews from the tasters – might herald the start of a Cavalution. But while it didn’t happen this year, at least the category didn’t sink without trace, and two Golds – one cheap and one well-priced (and surprisingly old) vintage – was a reasonable effort.
The challenge, perhaps, is how to sell it. The cheaper versions are battling head-on with the Beast from the Veneto, while the most upmarket offerings are squarely against the pale-skinned, high-cheekboned elegance of English fizz. Top-end pubs, our tasters concluded, are the answer.
FROM THE TASTING TEAMS
‘We don’t get much request for cava, although we did find one very good example here that showed richness, and that offered great value for money if a customer wanted something with some oxidative character. I think it could give some competition to champagne, and might attract customers as well.’ Matteo Cali, Savoy Grill
‘I love the concept of vintage cava as a step up.’ Tobias Gorn, Boisdale Restaurants
‘Spain is a holiday destination for British people, and they link cava with the sun and the sea, so we have to have it on a list, even if there’s a prosecco on the list at the same price.’ Chiara Sieni, Bottles Group