6 pairings for "Castanyada" (catalan Halloween)

Autumn brings typical foods of this season and also its own festivities such as "Castanyada". For All Saints, it is a tradition that many families and friends from Catalonia get together to eat panellets, chestnuts, sweet potatoes or pomegranates.

How can we pair these foods with cava? Below we detail 6 proposals for pairing with Bohigas cavas for this "Castanyada".

1. Panellets with cava Bohigas Semi Sec Reserva
Bohigas Semi Sec Reserva cava has a blend of 50% Xarel·lo, 30% Macabeo, 20% Parellada and has been resting in our underground cellar for more than 18 months. Having a high volume of sugar makes it a good companion for panellets, making the sweetness of both merge in the mouth. This cava makes the panellets go well.

2. Panellets with cava Bohigas Extra Brut Gran Reserva
Bohigas Extra Brut Gran Reserva cava has a blend of 50% Xarel lo, 25% Macabeo, 15% Parellada and 10% Chardonnay. It has been resting in our underground cellar for more than 30 months, during which time it has been acquiring aromas from the yeasts inside (from the 2nd cava fermentation). These yeasts provide aromas similar to those of pastries, toast and nuts, flavors very similar to the main ingredients of the panellets (almonds, pine nuts...). In addition, the Bohigas Extra Brut Gran Reserva cava contains 3 g/litre of sugar, which also combines with the sweetness of the panellet and makes it pair perfectly.

3. Chestnuts with cava Bohigas Brut Nature Gran Reserva
Bohigas Brut Nature Gran Reserva cava has a blend of 50% Xarel·lo, 25% Macabeo, 15% Parellada and 10% Chardonnay and has been resting in our underground cellar for more than 30 months. As with the Extra Brut Gran Reserva, the Brut Nature Gran Reserva has also been acquiring aromas from the yeasts inside (from the 2nd fermentation of cava) during the months of rest. These tertiary aromas are pastries, toasted and dried fruit, notes very similar to chestnuts.

This cava has no added sugar and therefore there is no sweetness that masks the flavor of the chestnuts. It is a pairing to taste cava and chestnuts in harmony, without the flavors being covered and making them accompany well.

4. Chestnuts with cava Noa by Bohigas (Brut Nature Reserve)
Noa by Bohigas cava has a blend of 50% Xarel·lo, 50% Pinot Noir and has been resting in our underground cellar for more than 18 months. It is a brut nature, that is, a cava without added sugars, but nevertheless we notice a slight fruity sweetness coming from the Pinot Noir grape variety. That is why we can pair Noa cava with chestnuts, since they are not sweet foods but this touch of fruit that cava has combines with nuts.

5. Bohigas Brut Rosat sweet potatoes with cava
Bohigas Brut Rosat cava has a blend of 90% Trepat, 10% Pinot Noir and has been resting in our underground cellar for more than 12 months. Being a young cava, it maintains many fruity aromas and, furthermore, being dirty (it contains sugars) makes the sweet spot of the sweet potato combine well with the cava. It is an excellent pairing for both hot and cold sweet potatoes.

6. Pomegranates with cava Bohigas Brut Nature Reserva
Bohigas Brut Nature Reserva cava has a blend of 50% Xarel·lo, 30% Macabeo, 20% Parellada and has been resting in our underground cellar for more than 18 months. It has no added sugars, which enhances the aromas of white fruit (green apple or pear) and citrus. The pairing with pomegranates, then, is excellent, since the fruity aromas are present at all times.