Choosing Cava for a celebration is more than finding a bottle for the toast. Cava can accompany the aperitif, run through an entire menu and reach the end of the meal when ageing, sugar level and style are chosen well. Its acidity and bubbles refresh after Iberian ham, fried bites and cheese; long ageing adds depth for rice, fish, poultry or mushrooms. The Cava Designation of Origin requires the traditional method, with secondary fermentation and ageing in the same bottle that reaches the table. Made in Spain Gourmet’s Pere Ventura selection makes it possible to compare white and rosé Cavas, Brut and Brut Nature styles, and long-aged references intended for attentive drinking rather than a midnight cork alone.