What Is Cava Wine?

Sparkling wine remains a go-to choice when celebrating, and its popularity shows no signs of slowing down. But if your budget doesn’t quite stretch to vintage Champagne, the good news is there is a Spanish sparkler that ticks all the boxes when it comes to a bottle of bubbly.

Cava is a more budget-friendly option than its French cousin, making it an excellent choice for big celebrations and beyond. A casual Friday night drink or a relaxed weekend brunch with friends are perfect occasions for popping open a bottle of sparkling Cava and saying salud!

But what is Cava—and what makes it so special?

What Is Cava Wine?

Unlike Champagne and Prosecco—sparkling wines named after the geographical region they come from—Cava has a slightly different backstory. Originally called “Spanish Champagne,” its name was changed to Cava in the 1970s to more clearly distinguish it from the famous French export. Spanish Cava’s name comes from the Spanish word “dig,” a reference to the caves and cellars where this sparkling wine typically matures.

Although Cava is produced across Spain—from the red wine powerhouse region of Rioja to the rosé-centric Navarra—its core production is in Penedès. This region in the northeast of Spain, a 45-minute journey from Barcelona, is responsible for 95% of Cava output, producing 250 million bottles annually.

Cava also has a home in Catalonia that dates back to the 1880s. At this time in France, the vine pest phylloxera devastated Champagne vineyards, leading to a surge in popularity in Catalonia’s similar sparkling wines.

Spanish Cava is created in various styles and sweetness levels, all carrying the Denominación de Origen (DO) mark in Spain. This status ensures the quality of Cava wines all made within a specified regional zone.

How Is Cava Made?

Cava is primarily crafted from a trio of native Spanish white grapes—Macabeo, Parellada and Xarel•lo. Each grape variety contributes its own distinctiveness to the mix: Macabeo adds floral aromas, Parellada has a lively acidity and citrus zing, while Xarel•lo has flavors of ripe pear and sweet melon. International varieties can also be used to make Cava, including Chardonnay and red grapes such as Garnacha, Pinot Noir and Monastrell.

Both Cava and Champagne share the same production method—the “traditional method” or “méthode champenoise.” This involves harvesting the grapes early to preserve their naturally high acidity and gently pressing them to release the clear juice. This juice is then fermented in oak barrels or stainless steel tanks to create a base wine. These base wines are then artfully combined to form the final “cuvée” or blend.

Like Champagne, Cava also undergoes secondary fermentation to create those soft bubbles and delicious toasted biscuit and brioche flavors. This is done in the bottle rather than another tank or barrel. They are securely sealed with crown caps to avert any risk of explosion, then placed on their sides for nine months to several years, allowing the wine to remain in contact with its lees (the residual yeast cells). These yeast cells are what give Cava its additional body and toasty notes.

The yeast cells are then removed from the bottle’s neck during a process known as disgorging. Lastly, a blend of still wine and sugar, known as “dosage,” is added before the wine is corked. The amount of this “dosage” dictates the wine’s final sweetness level.

How Is Cava Different from Champagne?

While Cava and Champagne share several characteristics—from their production methods to similar grape varieties—there are some notable differences.

Champagne comes from the cooler Champagne region in France, while Cava is a product of the warmer northeast region of Spain. This climatic and soil variation influences the character of the sparkling wines.

The grape varieties are another differentiating factor—two of the three main Champagne grapes are red, adding depth and structure to the blends (although the skins of the red grapes are removed early in the process, so most Champagnes are white, besides those intentionally made into a rosé style). Cava is predominantly made from a white grape blend, resulting in a high-acidity wine with a bright, zesty style.

Although Champagne has seen a rise in popularity for drier styles, Cava typically exhibits a drier palate, resulting in sparkling wines with a unique chalky minerality that reminds some of wet stone.

Cava also tends to be considerably more affordable than Champagne. Not only are the costs of growing the native grapes used in Cava less than Champagne's Chardonnay, but the aging requirements for Cava are less stringent than those for Champagne, further reducing costs.

Styles of Spanish Cava

Cava offers a delightful spectrum of styles and degrees of sweetness, providing plenty of opportunities to experiment and find one that best suits your tastes.

The most common style is Brut Cava, which is a dry wine containing very little residual sugar. Recently, even drier styles of Brut Cava have gained popularity among American wine enthusiasts. Extra Brut and the even drier Brut Nature are winning over Cava lovers with their minimal sugar content.

For those who prefer something a little sweeter, the Cavas with the highest level of sweetness are Semi-Seco (“semi-dry”) and Dulce (“sweet”). These Cavas are sugary enough to tingle your tongue—perfect for serving with dessert.

Confusingly, there is also an extra-Seco Cava, which, despite its name, is on the drier end of the spectrum, although it is sweeter than “Brut.”

Another classification of Cava revolves around the aging period.

The broadest category is Joven, meaning “young” in Spanish. These wines are only aged for between nine and 15 months.

Next is Cava Reserva, a more complex wine aged for at least 18 months.

Cava Gran Reserva wines are aged for a minimum of 30 months, and boast an even more profound depth of flavor, with notes of biscuit and brioche.

The crème de la crème of Cava is Paraje Calificado. These sparkling wines are produced from vines in small, designated areas that are known for producing exceptional wines, and they aged for at least three years.

Although most Cavas are white, rosé versions have become more popular. Like pink Champagne, Rosé Cavas are often made by macerating the red grapes for a short period to extract color or by blending red and white wines.

Cava’s tiny, soft bubbles are responsible for the sparkling wine’s smooth, creamy texture.

What Does Cava Taste Like?

Cava’s flavor profile depends on its sweetness levels and how long it has been aged. Drier varieties of Cava are typically light- to medium-bodied, offering a refreshing citrus burst of lemon and lime, accompanied by a unique chalky mineral note and crisp acidity.

When aged for longer, Cava exhibits delightful flavors of baked apples, quince, roasted almonds and brioche.

Rosé Cavas have a delicious blend of red fruit flavors, from strawberries and raspberries to cherries and wild berries, with the creamy texture of their white Cava siblings.

Spanish Cava Food Pairings

Traditionally enjoyed as a refreshing aperitif, Cava’s versatility means it can be served with a wide range of dishes. Its zesty acidity effortlessly cuts through oily or fried fish but also pairs deliciously with various Spanish treats like smoky chorizo, salty Manchego cheese and indulgent pata negra ham. For those with a sweet tooth, serve sweeter styles of Cava with Spanish desserts such as crema Catalana and Basque cheesecake.

To enjoy young Cavas at their best, serve them chilled—between 42-46°F. They can be served in a tulip-shaped flute or a conventional white wine glass—both will capture their delicious aromas.

For aged Cava, a slightly warmer temperature of 46–50°F is recommended to fully unlock their intricate aromas and flavors.

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What Is Cava Wine?

What Is Cava Wine?

How Is Cava Made?

How Is Cava Different from Champagne?

Styles of Spanish Cava

What Does Cava Taste Like?

Spanish Cava Food Pairings

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