Searcys at St. Pancras partners with Cava D.O. to offer exclusive cavas to enjoy this November.

Londoners and passers through St. Pancras International can take advantage of the D.O. Cava paired wine list and tasting trio throughout November with exclusive D.O. Cava wines to enjoy at Searcys Brasserie at St Pancras and Pall Mall.

Searcys is synonymous with champagne and many are familiar with its sumptuous bars, brasseries and venues across London.

This November Searcys is highlighting its Spanish side with an exclusive D.O. Cava pairings and wine list at its iconic St Pancras Brasserie and at 116 Pall Mall.

Throughout November guests will be able to enjoy a specially curated D.O. Cava trio, as well as food and D.O. Cava pairing menu created with Searcys expert chefs and sommeliers, and a selection of exclusive D.O. Cava wines.

The guaranteed quality of D.O. (Denominacion de Origen) Cava along with its authenticity, unique terroir and Mediterranean flavours are what really sets it apart from other wines.

Although many sparkling wines created using the traditional method present a variety of styles, it is the versatility of D.O. Cava which sets it apart from other leading sparkling wines.

Cava has more options of wine style due to the wide range of authorised grape varieties which are used alongside the traditional ones. Cava is produced in four different regions of Span.

Valle Del Ebro, a zone close to the Basque Country. Comtats de Barcelona region in Catalunia. Viñedos de Almendralejo an area just above Seville and Zona de Levante (name to be determined) just off Valencia.

Mainly four grape varieties make up of Cava – Macabeo, Xarel·lo, Parellada and Chardonnay. Similar to champagne making, the pressed grapes (mosto flow – flower must) spend the first fermentation in usually stainless steel tanks where the sugars convert to alcohol.

Then it’s to blending or coupage, there different base wines blended and bottled for the second fermentation stage. The second fermentation is what makes cavas unique.

The bottles are stacked horizontally for at least 9 months in cave under consistent humidity and temperature levels.

Carbon dioxide is produced in the bottle forming bubbles while the dead yeast falls to the bottom of the bottle.

Then the bottle is gradually turned (riddling) ending up in a vertical position with the dead yeast (lees sediment) in the neck of the bottle.

Which brings us to the next step – disgorgement, is when the lees is removed, normally by freezing the neck of the bottle allowing an easy removal of the sediment.

Dosage is the very final stage, it’s when wine and sugar (except for Brut Nature) are added to replace the lost liquid followed by placing the final cork and labeling.

This is just a short insight on what we learnt during our Cava masterclass at Searcys. We also found out that Cava was found to be the most versatile wine.

A study conducted by François Chartier, sommelier and researcher in the field of molecular harmonies concluded that cava has the greatest potential to pair with the dishes from all over the world.

During the masterclass that evening we really tested that theory by pairing cavas with a variety of dishes from traditional iberico ham croquettes, pan con tomato and manchego cheese.

To meatier dishes like pork and duck terrine with sweet notes of dried apricot. We paired it with dry and crisp Cava Castell d’Or Brut.

Our second course consisted of Cornish plaice with capers sauce and mashed potato. It was paired Cava Reyes de Aragon Gran Reserva.

A straw yellow in colour it’s a cava with very fine and powerful bubbles. We also got to try DV Reserva Especial Rose paired with custard rich and creamy classic crème brulee.

Our own research and sampling didn’t disprove François’ conclusion, our presented cavas paired nicely with the four course meal that evening.

If you are curious to find out more about cavas or partake in similar sapling taste research visit the month pop up D.O. Cava in Searcys at St Pancras and Pall Mall.

Searcy will also has a dedicated D.O. Cava event taking place at Searcys St Pancras Brasserie on Tuesday 21 November 2023 from 6pm to 9pm.

Attendees will be treated to a unique tasting selection of D.O. Cava wines along with a masterclass on all things D.O. Cava, specially created tapas food pairings by Searcys’ executive restaurants chef, Thomas Piat, plus live music.

Tickets are priced at £25 per person and include eight tasting glasses of D.O. Cava wines. Book tickets here.