June 21, 2018

With the arrival of summer time we feel like to refreshing our menus. Do you know that nothing is better than a cold glass of cava? Professional wine tasters recommend that the best temperature for cava is 7ºC, which reaffirms the fresh character of this drink and highlights that for the appetizer time the refreshing effect of Cava Brut is ideal, as is the case of our Polloni Sparkling. Apart from providing a touch of freshness to our meals, the Cava, consumed in moderation, can also have a beneficial effect on our health. Although most research focuses on the benefits of red wine, it has been studied that cava also contains phenolic compounds, most derived from cinnamic acids, which help to inhibit the oxidation of ‘bad cholesterol’ (LDL) as well. Thus, they could help to avoid the accumulation of lipids in the arteries. In addition, since Cava comes from white grapes, contain other phenolic compounds that also have antioxidant activity. Champagne, cava, sparkling. What’s the difference? Which is better? There are several denominations that refer to the same drink, Champagne is made in France, Cava is made in Spain and Sparkling wine in Italy, which only changes the place of production and the varieties of grapes used. All are wines that contain carbon dioxide due to a second fermentation in the bottle. And it is precisely the presence of this carbonic gas that could attribute to the cava certain digestive properties, since it stimulates the secretion of gastric juices, accelerating and improving digestion. Of course, you should always keep in mind that drink in moderation, that is, make an occasional or maximum consumption a glass a day for women or two for men, and choose a high-quality cava, natural preparation, as is the case of Polloni Sparkling, because if the gas is added later, these cava benefits are lower and could even cause us to feel swollen.