Baked capon and cava for Christmas

Traditionally, you accompany Christmas Mediterranean capons or baked chicken recipes with cava, as we call it since the French government lobbied to ban the official use of the term champagne for the Catalan sparkling wine. First, cava producers were worried, but as it has turned out Catalan cava producers didn't need to worry. They have won international recognition and their exports soar every year.

Most cava bottles are produced in the Catalan region called Penedès, the home of Daniel Olivella, the owner of the popular B44 restaurant in San Francisco, specialized in Catalan cuisine.

For your reference, Freixenet and Codorniu are two of the big cava producers, and they are easy to find anywhere. But there are many small cava producers that produce most excellent cavas, in many cases with manual and natural methods. The quality of Catalan cava is excellent, and it tends to be cheaper than French champagne. So at Christmas, let's drink a toast to your happiness with a glass of cava brut!

In my Mediterranean food recipes website I have recently published a rather easy but festive baked whole chicken recipe in Mediterranean diet style that ideally you accompany with cava.

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