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 3g/l |
| BODY: | Light |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 10.5-12.5% ABV |
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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
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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 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.
The production method is the same as for Champagne, but with other grapes:
- Macabeu
- Parellada
- Xarel-lo.
Cava is an important part of the Catalan and Spanish tradition. It is consumed at any celebration (baptisms, marriages, banquets, dinners, and parties).
Cava DO (Denominación de Origen) is not region based. Cava can be made anywhere in Spain, as long as it follows the production rules.
Anyway, 95 percent of all Cava is made in the Penedès wine region in Catalonia.
Cava has 3 aging styles:
- Cava
- Cava Riserva
- Cava Gran Riserva