Cava is Spain’s sparkling wine.
Cava is Spain’s sparkling wine. You might think of it as the Spanish equivalent of Champagne, which is mostly right. Cava is made in the traditional method, that is, the second fermentation happens inside a bottle instead of in tanks. The traditional method and Spain’s dry climate make for an excellent union in producing high-quality wines. In fact, many believe that cava will surpass Champagne in quality over the next few decades and become one of Europe’s greatest sparkling wines.
Cava originates from Penedès, a region south of Barcelona famous for its wine production since Roman times. Today it has more than 1,200 producers and it accounts for around 90% of all Cava produced in Spain.[1]
Cava is made in the traditional method of Champagne.
First, cava is Spanish for “cave or cellar.” Sometimes the word Cava is used to describe the actual place where the wine is stored, but it’s also frequently used by Spanish winemakers as a shorthand name for sparkling wine made using the traditional method of Champagne.
- What are the different styles?
This is where things get really interesting. Like Champagne and other wines made using the traditional method, Cava can be categorized according to how much sugar has been added. The sweeter the wine, the higher its dosage level:
Extra Brut: Less than 6 grams of sugar per liter
Brut: Less than 12 grams of sugar per liter
Extra Dry: 12-17 grams of sugar per liter (counterintuitively)
Dry: 17-32 grams of sugar per liter (a tad more intuitively)
The appellation that protects Cava is called Denominación de Origen (DO) Cava.
The appellation that protects Cava is called Denominación de Origen (DO) Cava. Why do you care about that? Because the term was created to protect a specific geographical location and a production technique. This means, if you see this abbreviation, you can rest assured that what you’re drinking is authentic Cava–and if it does not have the DO Cava seal on it, then it doesn’t come from Spain!
For most DO Cava, the designated growing area is all of Catalonia.
The appellation is called Denominación de Origen (DO) Cava. As the name implies, it is a historic region of Spain with a strong identity and its own culture, language, cuisine and political parties. It’s also the home of Barcelona FC and star football player Lionel Messi.
For most DO Cava, the designated growing area is all of Catalonia.
Grapes used to make cava aren’t the same as Champagne grapes.
The grape varieties used to make cava aren’t the same as Champagne grapes. Here are some of the most common:
- Macabeo (Viura) The backbone of many cava blends, Macabeo produces a neutral wine but with intense aromas. It is a key ingredient in many top cavas and is often blended with Xarel-lo and/or Parellada to provide structure and freshness.
- Parellada A high-yielding grape, especially in warm climates, it is mostly grown in Catalunya’s coastal vineyards. Used more for its acidity than for any particular character or flavor, Parellada can be somewhat bland when vinified on its own but works well as part of a blend.
- Xarel-lo The most important Spanish variety by far, Xarel-lo contributes body, texture and great aging potential to both still whites and cavas alike. As it ages though secondary fermentation in the bottle, it adds creamy vanilla flavors from the oak barrels in which it was aged prior to bottling.
Bodegas Torres Gran Vina Sol (2016) from DO Cava Penedes is one of Wine Spectator’s Top 100 Wines of 2018.
The Bodegas Torres Gran Vina Sol (2016) from DO Cava Penedes is one of Wine Spectator’s Top 100 Wines of 2018. This wine is a blend of Xarel-lo, Macabeo and Parellada, which is typical for the region. It is an energetic and light-bodied sparkling wine with a strong flavor profile that includes aromas of fruits and flowers with notes of green apple, citrus fruit and pear. The mouthfeel is dry but not tannic; acidity carries the flavor forward to a long finish.
Albet i Noya Xarel-lo (2016) from DO Penedes is another Wine Spectator Top 100 selection.
> If you’re looking for something a little off the beaten track, get this Xarel-lo from Penedes. The xarello grape is one of the three varieties that make up the blend for cava and it can also be used as a single varietal. This wine has flavors of stonefruit, green apples and flowers with bright acidity and a long finish. It’s clean and refreshing, but with depth. Try it with grilled chicken or fish or simply on its own!
Spain has a long history with sparkling wines, now known as Cava, and many are made in the traditional method of Champagne, in the style of brut nature which does not have any added sugar, or extra brut which may have up to 3 grams of sugar per liter.
Spain has a long history with sparkling wines, now known as Cava. Made in the traditional method of Champagne, many are made in the style of brut nature which does not have any added sugar, or extra brut which may have up to 3 grams of sugar per liter. Unlike Champagne, Cavas can be made from a wider range of grapes: Macabeo and Xarel-lo are the most common, but Parellada is also popular. Cava may also be produced in regions outside Catalonia, including Valencia and the Balearic Islands; however, 95% of production is from wineries around Barcelona and Tarragona. Due to its dry nature (there are sweet varieties called dolç), Cava makes a very versatile accompaniment to food.