On a wet and wintery Wednesday evening in February we found a warm and welcoming buzz from the clearly popular Shoreditch restaurant. Camino was packed full of diners enjoying delicious tapas but we easily found our rincón at the back of the restaurant and settled in for an evening of cava tasting.

Host Richard Bigg, founder of Camino, warmly welcomed the group of BritishSpanish Society members and told the story of the origins of cava, named not after a place, person or even a grape, but from the stone cellars cavas in which the wine is matured. Long time BritishSpanish Society supporters Cordorníu were of course mentioned with the brand’s link to this bubbly wine dating back to founder Josep Raventós marriage into the Cordorníu family. Having replicated France’s champagne for most of its history cava became a sparkling wine in its own right in 1970 and the official Cava DO (Denominación de Origen) title was introduced.

We moved on from the history of cava to tasting the bubbly delight itself. Six very varied cavas were presented, each paired with a complementary tapita, and each with a different flavour and price point.

For those unable to attend this amusing and informative social evening, here is a list of the cavas we tasted and the accompanying tapitas. Our next tasting takes place at Camino in King’s Cross on 7 October. 

Azabache – a sparkling Tempranillo Blanco with aromas of white fruits and citrus, sweet notes and a delicate floral background. Elegant and silky on the palate.

Food match: Roasted Almonds from Valencia.

Vilarnau Gold Edition Brut Reserva – Ripe stone fruit with toasty notes, nuts and honey on the finish.

Food match: Gilda Basque mini skewer of anchovy, spicy pickled chilli and a juicy Gordal olive.

Perelada Stars ‘Touch of Rosé’ – Delicate pink, floral and fruity, smooth, silky, long lasting and elegant with excellent balance.

Food match: Boquerones Pickled anchovies from Cádiz marinated in Espinaler sauce, juicy Gordal olives, chives and crispy olive oil toast

Perelada Gran Calustro Brut Nature Gran Reserva 2017 – Intense aromas of toasted brioche. Rich, textured and creamy notes, perfectly balanced with honeysuckle fruit, nuts and citrus acidity. 20% aged in French Allier oak for 30 months..

Food match: Mini Fuet Cured flavoursome mini Catalan sausages

Gramona, Imperial Brut 2014 – Aged sur lie for 51 months in bottle. Despite its age this wine has great freshness and vibrancy. It has a balanced finish and integrated, small bubbles that provide a creamy texture.

Food match: Galician Mussels served chilled with escabeche emulsion and coriander cress

Bodegas Sumarroca, Cava Nuria Claverol Homenatge 2016 – A smooth textured, savoury sparkling wine with aromas of brioche, baking spices and white fruits. Full palate with mineral and roasted notes and great complexity.

Food match: Cameros D.O.P. Unpasteurised La Rioja handcrafted Camera goat cheese, cured for 45 days, with fig and almond fruitcake ‘pan de higo’.