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This spring, from March 9 to 15, the U.S.’s first-ever Cava Discovery week will take place in major cities across America. For seven straight days, participating restaurants and bars across New York, Chicago, Miami, Dallas, and Los Angeles will have the chance to serve the best quality Cava, introducing their guests to an extraordinary sparkling wine experience that will expand their understanding—and enjoyment of—Spain’s legendary sparkling wine.
Not all sparkling wine is made the same. Some are fermented in tank and bottled with bubbles. Others, such as Spanish Cava, are made in the traditionelle style, meaning the wine is bottled in still form, with a secondary fermentation taking place in the bottle. For the wine, this means more than just bubbles. The world-renowned production style lends itself to an increased complexity and finesse, while the unique and native grape varieties used in Cava, such as Macabeo, Parellada, and Xarel-lo, bring a unique Mediterranean character and finesse to the wine.
During Cava Discovery week, restaurants will have the opportunity to take patrons on a deep dive into the world of this preeminent sparkling wine. By-the-glass pours and by-the-bottle promotions will help restaurants and bars introduce guests to some of Cava’s most important wineries, especially those producing the highest quality Cava, along with tastes of Reserva, Gran Reserva, and Cava de Paraje Calificado wines. While the sparkling wine is well-suited for Spanish and Mediterranean food menus, the program will showcase brand new ideas for food pairings, as well, with unexpected cuisines that aren’t always associated with Spanish or sparkling wine.
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The special weeklong promotion, organized by D.O. Cava, is designed to help restaurants engage their customers, as the immersive tastings will attract new diners and also entice regulars to return for something new. The bonus for restaurants is that the program also educates wine staff about Cava’s utilization of native grapes, aging capabilities, and array of styles—which range from zero dosage to 50 grams of residual sugar per litre. Staff education programs will reveal how Cava is always made in the traditional method, how its nine allowable varieties influence the resulting wines, and how its diverse terroir aspects—such as the soil profiles of Spain’s D.O. Cava—range from limy and half-permeable to calcareous and sand-covered. Best-selling participating restaurant staff and wine team buyers will also have the opportunity to win incentives such as gift cards and ultimately, a fully funded trip to Penedès, which is located less than an hour south of Barcelona, for the chance to visit Cava winemakers and some of the most famous vineyards in all of Spain.