Ny Adernats Tarragona Cava, Brut Spain Recipe

1. Refrigerator chill (preferred)

Place the bottle of Ny Adernats Tarragona Cava Brut upright in the refrigerator for at least 3 hours, ideally 4–6 hours, to bring it to the optimal serving temperature of 6–8°C (43–46°F).

2. Quick ice-bath chill (if short on time)

Fill a bucket or large container with about 1 liter of cold water and 2 cups of ice. Submerge the bottle (label up) for 20–30 minutes, turning once midway, until the bottle feels cold to the touch (around 6–8°C).

3. Select clean, dry fluted champagne glasses. Chilled glasses can be used—place glasses in the refrigerator for 15–30 minutes before serving if desired.

4. If using garnish, cut thin lemon twists or orange peels (no pith). Set one on the rim or float in each glass right before pouring.

5. With the bottle cold, remove the foil and loosen the wire cage while keeping your thumb over the cork. Tilt the bottle at a 45° angle away from people and open gently. Hold the cork and ease it out with a controlled twisting motion; you should hear a soft sigh rather than a loud pop.

6. Pour about 1/3 of a flute (approximately 75–90 ml) to allow the bubbles and aromas to open, then top up to about 2/3 full (approximately 120–150 ml) as desired. Pour gently down the side of the glass to preserve effervescence.

7. Serve immediately. If serving multiple guests, pour the first glass about half full for each, then finish topping to maintain consistent bubbles and head.

8. If you have remaining cava, reseal with a sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best effervescence and flavor; expect gradual loss of carbonation over time.