Someone may tell you that non-alcoholic wine is just unfermented grape juice, which may be true for a tiny proportion of non-alcoholic wines, most of them especially the better versions start off as being fully fledged alcoholic wines. They then go through a very complicated process of removing the alcohol known as “dealcoholisation”. The most important part of this is to ensure the original wine maintains it complex tannins, flavour and acidity.

Cava, Spanish sparkling wine, is arguably one of the best valued sparkling wines in the world. The term ‘Cava’ gets its name from the Catalonian name for ‘cellar’ and was adopted in the 70s by the Spanish when they agreed to drop the use of ‘Champana’.

Starting from February, each month we’ll be posting our top food and wine pairings from Pocket Sommelier. Some of them will be plays on the classics, mixed in with some more unusual food and wine pairings too.