Cava (Spain)

Spanish Cava is produced the same way as French Champagne.

In Spain the method is called Método Tradicional.

The grapes used are Macabeu, Parellada, and Xarel-lo.

Cava Flavors

Typical Cava flavors are Lemon, Lime, Apple, Almond, and Minerality.

Lemon

Lime

Apple

Pear

Flowers

Honey

Almonds

Minerals

Cava Profile

Cava is more Fruity than French Champagne, but not as Sweet as Italian Prosecco:

SUGAR:	Dry (3 g/l)

BODY:	Light

FRUIT:	Medium

ACIDITY:	High

ALCOHOL:	10.5-12.5% ABV

	Serving temperature: 8-10°C (46-50°F)

Cava Food Pairing

You can drink sparkling wine to almost everything, whether it is Champagne, Cava, or Italian Prosecco.

Cava pairs very well with salty food, because the bubbles break up the salt in the mouth. The acidity and bubbles also pair well with rich food, creamy and oily dishes.

Aperitif

Salads

Vinaigrette

Tapas

Seafood

Oysters

Salmon

Sushi

Fish

Chicken

Pork

Fries

Risotto

Sandwitch

Egg

Asparagus

Excellent Pairings

Eggs. Srambled. Frittata.
Tapas. Nuts. Olives.
Fried Fish. Fried Chicken.
Sushi. Smoked Salmon.
Ham. Serrano. Prosciutto.
Rice. Risotto. Pasta.
Chips. French Fries.
Vinaigrette. Green Salad.
Artichoke. Asparagus.

Spanish Specialities

Gambas al Ajillo (Prawns in Chili and Garlic).
Fish Pie. Pan con Tomate.
Tortilla. Valencian Paella.
Zarzuela (Seafood Stew).
Jamón Ibérico.

The Ideal Glass for Cava

A Champagne Glass with a bell that points to the bottom, allows a pilar of bubbles to build up inside the glass. This is not only beautiful, but also extends the "life" of the champagne.

A wide middle section lifts the aromas out of the wine. A smaller opening concentrates the scent to the nose and directs the drink to the front of the tongue where it heightens an experience of sweetness.

Cava Cheese Pairing

Brie

Camembert

Chèvre

Chaource

Langres

Tomme

Brie and Camembert

The creamy, buttery texture and mild flavors of Brie or Camembert pair well with Cava's soft bubbles and fruity notes. Serve the cheese at room temperature with slices of pear or apple.

Chèvre (Goat Cheese)

The tangy, fresh flavors of goat cheese complement the acidity often found in Cava, especially those made from Chenin Blanc or Sauvignon Blanc. Drizzle with a bit of honey or sprinkle with fresh herbs.

Chaource

This creamy, slightly tangy cheese enhances Cava's gentle acidity and complements its soft bubbles. Serve with fresh berries or a touch of apricot jam.

Langres

This mild, washed-rind cheese has a creamy texture and a subtle tang that pairs beautifully with Cava. Add a small drop of honey or serve with fresh grapes.

Tomme de Savoie

This semi-hard, nutty cheese pairs beautifully with the gentle effervescence and often fruity character of Cava. Add some dried fruits or nuts to highlight the pairing.

Spanish Sparkling

In Spain, Sparkling wine is called Cava, which means "Cellar".

Cava used to be called "Spanish Champagne", but this is no longer permitted in EU, since Champagne is a protected French name.

95 % of all Cava is made in the Penedès wine region in Catalonia, but Cava DO (Denominación de Origen) is not region based. Cava can be made anywhere in Spain, as long as it follows the DO production rules.

Cava is an important part of the Catalan and Spanish tradition. It is consumed at any celebration (baptisms, marriages, banquets, dinners, and parties).

Cava Production Method

The production method is the same as for Champagne, but with main grapes:

Macabeu
Parellada
Xarel-lo

The official hierarchy of Cava DO is:

Cava - aged for 9 months
Cava Riserva - aged for 18 months
Cava Gran Riserva - aged for 30 months

Much like French Champagne, different categories are produced: White or Rosé, Cava Brut (dry) or Cava Dulce (sweet), mono-varietal cuvées or prestige blends.

Grapes Allowed in Cava

Macabeo (Viura)	The backbone of Cava. Gives fruit, acidity, and freshness to the blend. It needs the higher elevation Penedès for top-quality fruit.
Parellada	Gives freshness and perfume to the blend. It grows best in cooler sites like Macabeo to maintain the acidity in the warm summer months.
Xarel-lo	Produces an excellent base wine with high levels of natural preservatives (resveratrol). Cavas intended for ageing are produced with need 60% Xarel-lo in the blend.
Chardonnay	Can deliver fresh and aromatic Blanc de Blanc wines fro higher-altitude vineyard.
Pinot Noir	Produces some top level Blanc de Noir Cavas (100% Pinot Noir) from some high elevation vineyards in Catalonia.
Garnacha	Used to make rich and full-bodied Rosé Cavas with deep colour and spicy flavors.
Monastrell	Basically used producing Rosé Cavas with moderate acidity.
Trepat	Ideal for making Rosé Cavas with intense colour, moderate alcohol and balanced acidity.
Subirat Parent	Malvasía from La Rioja. Used for making Dulce and Semi Dulce Cava.

Wine Region Catalunya

Catalunya is the home of the famous wine regions Priorat and Penedès.

Catalunya

Priorat

Penedès

Penedès DO

Penedès is best known for Cava, the Spanish version of Champagne, and accounts for around 95% of the world's Cava production.

Priorat DOCa

Priorat is the star of the Catalonian region and one of the two regions in Spain (along with Rioja) to receive the top DOCa designation.

Priorat is known for its powerful red wines, often made from old-vine Garnacha and Carignan.

Monsant DO

Montsant wraps around the smaller Priorat, and is home to the same old Garnacha and Carignan vines.

It shares much with Priorat, including vines planted at high elevation in similar soils and climate. But the wines come at modest prices ("Poor Man's Priorat).

Grapes

Parellada, Macabeo and Xarel-lo are three white grape varieties which produce good quality white wines, and also marry together to create Spain’s flagship sparkling wine, Cava.

An increasing demand has pushed Spain to plant Cabernet Sauvignon in different regions such as Catalonia, Navarra and La Mancha.

In Catalonia, Cabernet Sauvignon is blended with Tempranillo, Garnacha and Monastrell.

Black Grapes	White Grapes
Garnacha Carigan Monastrell Tempranillo Cabernet Sauvignon	Parellada Macabeo (Viura) Xarel-lo
Red Wines	White Wines
Priorat DOCa Ull de Llebre Garnacha Carigan Tempranillo	Cava Macabeo (Viura)
Soil	Climate
Hilly Alluvial Granite Clay Sand	Moderate Mediterrian Mediterrian Ocean