All terms

Cava

Cava is a Spanish sparkling wine made by the traditional method, meaning with the second fermentation taking place inside the bottle itself. It is the same basic approach used for champagne, and that is what sets Cava apart from, for example, Prosecco, which ferments in large tanks. When the second fermentation happens in the bottle and the wine is allowed to rest on its lees, fine, persistent bubbles develop, along with an often discreet aroma of bread and brioche on top of the fresh fruit.

Cava has its roots in Catalonia in north-eastern Spain, including in Penedès near Barcelona, where it is still produced in significant quantities. The classic grapes are Macabeo, Parellada and Xarel·lo. Macabeo and Parellada typically contribute softness and fresh fruit, while Xarel·lo provides more firmness and structure. Together they make a lively, dry and refreshing wine.

A widespread misconception is that Cava is just a cheaper version of champagne. That is not true. It shares the method, but it has its own grapes, its own region and its own taste, often with a bright, citrus-fresh character. Serve it well chilled as a welcome drink or with light dishes, shellfish and salty snacks.