A glass of sparkling wine, the best way to cool off in the summer
Professional wine tasters recommend that cava wine be best served at a temperature of 7ºC, which reaffirms the freshness of this drink and emphasizes that the refreshing effect of the raw cellar is ideal for appetizers, as is the case for our wine. Maria Rigol Brut.
In addition to giving freshness to our meals, cava, consumed in moderation, can also have beneficial effects on health. Although most research focuses on the benefits of red wine, studies say that cava wine also contains phenolic compounds, mostly derived from cinnamic acids, which also help inhibit the oxidation of "bad cholesterol" (LDL). Thus, they can help prevent the accumulation of lipids in the arteries. In addition, since cava wine comes from white grapes, it contains other phenolic compounds that have the same antioxidant effect.
CHAMPAGNE, CAVA, SPARKLING. WHAT'S THE DIFFERENCE? WHICH IS MORE SUITABLE?
There are several names that refer to the same drink: champagne is produced in France, cava in Spain and sparkling wine in Italy, the only thing that changes is the place of production and the grape varieties used.
All the wines mentioned above contain carbon dioxide as a result of a second fermentation in glass. Due to the presence of this carbon dioxide, cava wine can be attributed certain digestive properties, as it stimulates the secretion of gastric juices, accelerating and improving digestion.
Of course, you should always keep in mind that you should consume in moderation, ie occasionally one glass a day for women and two glasses for men, and choose a quality cava wine, created naturally, as is the case of Maria Rigol sparkling wine, because if the gas it is added later, the benefits of the wine are lower and can even give the feeling of bloating.