Two pairings for Mona cake


We propose two different cavas to pair with this Easter cake

With Holy Week about to arrive, these days the shopping for Easter family celebrations are usually made and, as tradition dictates, the “Mona” cannot be missing.

This spongy cake is typical of Catalonia, the Valencian Community and Murcia, although it is currently consumed throughout the Spanish state for Easter. There are two types of traditional monas: fruit and butter (sara), and they almost always have an egg or chocolate figure on its surface. It is also customary to accompany the mona with cava, but you have to take into account what type of cava goes best.

How do we pair the mona with cava?
The pairing of food and wine/cava is usually based on one of these factors: assimilation or opposition, that is, whether the aromas or flavors are similar or opposite. Here are two proposals for pairings with cava por la mona:

For the butter mona: Cava Bohigas Brut Reserva.
The Brut contain 6gr/liter of sugar, giving the cava more sweetness, a sweetness that is assimilated to that of a piece of butter. Pairing of assimilation in sweetness.

For the fruit mona: Cava Bohigas Brut Nature Gran Reserva.
The Gran Reserva have been aged for more than 30 months, being in contact with the yeasts that carry out the fermentation of the cava. Prolonged contact with the yeasts makes these cavas have more aromas of pastries, which is assimilated to the aromas of the mona cake. Pairing of assimilation in yeasts.

If you follow any of our pairing recommendations, we encourage you to send us your photos of Mona + Cava Bohigas and we will share them on the Caves Bohigas social networks.

Good Easter!