![\"Copita](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/10\/copita-marta.jpg\")
A celebration of Spain\u2019s most iconic sparkling wine is Cava Discovery Week, which ran from 26th September to 5th October and across some great restaurants in London. A couple are continuing their promotions after these dates, including Copita in Goodge Street.<\/p>\n
But what is Cava? Cava is a Spanish sparkling wine from Catalonia. You might have visited the region but not known: the capital and largest city is Barcelona! \u00a0Cava is made by the traditional method, similar to that used for Champagne, but the grapes are different, making this a unique wine and well worth trying. The \u2018D.O.\u2019 accreditation indicates a guarantee of its geographic provenance.<\/p>\n
This year, Cava Discovery Week had several partners \u2013 leading restaurants and independent wine merchants \u2013 taking part. Each offered bespoke tastings, pairings, and unique promotions designed to showcase the very best of Cava alongside food. This festival displayed Cava as the perfect sparkling wine for every occasion, elevating it as the drink of choice any day of the week. From refined dining experiences to curated tastings, this year\u2019s event delivered a truly elevated view of Cava, highlighting its quality and tradition. Restaurants participating were 28-50, Arros QD, Brindisa Tapas, Broken Eggs, The London Edition, and Copita.<\/p>\n
![\"Copita](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/10\/copita-cheesecake.jpg\")
Each of these restaurants presented Cava in their own way throughout the week, whether it\u2019s paired menus, by-the-glass offers or \u2018sparkling hour\u2019 in some cases. Each venue also ran a \u2018flagship event\u2019 for customers either during the week or at a later date, to promote D.O. Cava and its delicious profile.<\/p>\n
And don\u2019t miss the Cava Residency, launched in September and running for three months. This special programme will allow you to prolong the experience by discovering and enjoying even more expressions of Cava through curated events, tastings, and pairings well beyond Cava Discovery Week.<\/p>\n
I enjoyed a Basque Cheesecake Masterclass at Copita. The recipe for this rich and delicious creation is an authentic version, with a recipe passed down through generations of the manager\u2019s family. Marta explained that this can also be made with goat\u2019s cheese. Gotta try that! This was a fun and enlightening afternoon in a cosy and friendly restaurant and just around the corner from Goodge Street Underground station.<\/p>\n
<\/p>\n![\"Cava](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/10\/cava-bag.jpg\")
<\/a>Cava Brut was the perfect sip with this creamy and sweet cheesecake. The freshness and the refined bubbles gave balance to the dessert. And Cava is a wine one could enjoy throughout the meal. It works with light nibbles as an aperitif; stay with Cava for your seafood starter and your white-meat main course. Cava can still be there for the cheese board and a vanilla cake or cheesecake along with mixed berries for dessert. Cava is a great all-rounder and perfect for any celebration where fizz is in order.<\/p>\n