Cava’s Gentle Caress in Every Bubble

Cava Tasting by Oscar Benages PujolPosted June 8 | 12:48 AM
Cava’s Gentle Caress in Every Bubble

The oral cavity hosts nearly a quarter of all the touch receptors in our body. When we think of the sense of touch, we often consider it—at least this is my personal impression—as a less subtle, somewhat coarse sense compared to more “refined” ones like smell or sight. However, when enjoying cava or any food, touch plays a crucial role. In fact, certain metaphorical terms in wine tasting—such as “body” or “a round wine”—are quite common.Texture and other tactile properties of what we consume often lead to allegorical descriptions, many of which relate to geometry (like wines being called horizontal or vertical). Meanwhile, senses like smell or sight tend to use more straightforward and less poetic terms. In this article, we’ll explore how the mouth modulates the experience of sparkling wine, among other insights.

Oral Sensors: The Workers Behind Cava Enjoyment

Let’s begin with a brief look at physiology. The primary receptors in our lips include taste receptors, concentrated in the taste buds. These can be divided into:

  • Fungiform papillae: mainly at the tip and sides of the tongue, detecting sweet and salty tastes.
  • Vallate papillae: at the back of the tongue, responsible for bitter flavors.
  • Foliate papillae: on the lateral edges of the tongue, detecting sourness.
  • Filiform papillae: important for perceiving texture.

Additionally, there are:

  • Thermoreceptors: spread across the tongue and oral mucosa, sensitive to food and liquid temperatures.
  • Mechanoreceptors: located in the tongue, palate, and gums, perceiving texture, viscosity, astringency, and roughness.

We’ve omitted less relevant receptors for wine tasting, such as those for pain or tongue position.

Cava in the Rainbow of Sensations

Among the nuances perceived during tasting, texture—commonly referred to as “mouthfeel”—is one of the most significant. We talk about wines being silky (smooth and pleasant), rough (usually young reds with high tannin), unctuous (fatty or velvety), creamy (soft and enveloping), or sharp (piercing sensation due to high acidity). Astringency—experienced as dryness, roughness, or grittiness on the tongue, palate, and gums—is caused by tannins, phenolic compounds with at least one benzene ring, found in grape skins, seeds, stems, and oak barrels. It’s more common in young red wines. As for temperature, beyond the obvious aspect of serving at the optimal degree, certain compounds can create a burning sensation (e.g., alcohol), while others can impart coolness even at the same temperature (e.g., eucalyptus).

Light Cava, Full-Bodied Cava

Perhaps the most frequently used term in describing how wine feels in the mouth is “body.” This evokes the idea of weight or a certain pressure on the tongue. Several factors contribute to this sensation. Alcohol content is a key one: the more alcohol, the fuller the body. The dry extract (solid components like sugars, minerals, phenolics) also enhances this perception—hence why sweet wines often feel fuller than dry ones. Acidity, on the other hand, has the opposite effect: more acidic cavas feel lighter and fresher. Astringency, particularly in red wines, can also add to the sense of body. Despite the efforts of sommeliers, in the end, tasting is highly subjective: it’s the consumer who pays and needs to enjoy the experience. Wines are typically categorized into light-bodied, medium-bodied, and full-bodied.

The Body of Cava

In the case of cava—especially from the Penedès region where we produce it at Alsinac—Xarel·lo is the grape variety that most contributes to the structure and body of the sparkling wine, while Macabeo and Parellada are lighter. It’s worth noting that Macabeo is the most commonly used variety in other cava-producing regions. Lees aging and sugar content also increase the sensation of body, similar to still wines. Fine, persistent bubbles provide freshness and contribute to a lighter mouthfeel.

Cava Quality: A Very Personal Matter

As mentioned, lees aging time impacts the body perceived. It also directly influences tactile sensations like acidity. Some believe that aging time correlates with quality. While longer aging does enhance cava, we must stress once again that pleasure is personal—not dictated by a number like pH or an expert’s rating. Some people prefer young cavas—not necessarily because they are cheaper (while others clearly prefer reservas).

To prepare this article, we consulted the following sources:

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