Cava

Cava is a Spanish sparkling wine produced primarily in Catalonia, especially in the Penedès region near Barcelona. It is made by the traditional method (méthode champenoise), with a second fermentation in the bottle and aging on lees, which develops fine bubbles and toasty notes.

Origin and regulation: Cava originated in the late 19th century as Spanish winemakers adopted the Champagne technique; the Codorníu and Freixenet houses were early pioneers. Denominación de Origen Cava (DO Cava) was established in 1970 to regulate production. The DO covers several zones in Catalonia, centered on the Penedès area.

Grapes and styles: The principal grape varieties are Macabeo (Viura), Xarel·lo, and Parellada. They are often blended with Chardonnay or Pinot Noir to add body or color. Cava is produced in a range of styles from brut nature to doux, with common designations including Brut, Extra Brut, and Brut; rosé is also common.

Aging and labelling: Non-vintage Cava generally spends at least 9 months on the lees; Reserva must spend a minimum of 15 months; Gran Reserva at least 30 months. Vintage Cava uses grapes from a single harvest and typically is aged even longer.

Serving and reception: It is typically served well-chilled, at about 6–8 °C, as an aperitif or with seafood, tapas, fried foods, or grilled dishes. It is widely exported and consumed at celebrations.