Cava wine guide

Cava wine guide

Cava is the popular sparkling wine of Spain and one of Spain’s most famous wines. It can be made in both white and rosé (rosada) styles, and whilst most are brut in style, they can also be bone dry or have dosage up to very sweet.

Cava is made in the same traditional method as Champagne and so has fine bubbles. It is mostly non-vintage, meaning it’s a blend of wines from different vintages.

Origin of Cava

The name Cava comes from the Spanish word for “cave”, referring to the cellars where the wines age. Until the 1970s Spanish sparkling wine was called champán or champaña but the name was changed to Cava to avoid any similarities drawn between it and Champagne.

What grapes are in Cava?

Although you can get single varietal Cava, most is made from a blend of grapes. The traditional white grapes in production are:

• Macabeu – Adds body and is relatively neutral in flavor.
• Xarel·lo. Adds acidity, earthiness, and a lime blossom aroma.
• Parellada – Has green apple and citrus notes.

Some of the other grapes that are permitted in Cava include Subirat (Malvasia), Pinot Noir and Chardonnay. The Rosada style can be made using garnacha, monastrell, pinot noir, and/or trepat.

The flavour profile of Cava

The flavour profile of Cava really depends on the amount of age on lees that the bottle has had (more on that below), and the sweetness denoted on the label.

Most Cava you find will be made in the Brut style which is lean and tart with crisp and refreshing bubbles. Fruity flavours dominate with notes of quince, yellow apple, lime and lemon.

Generally, the longer the Cava ages, the more toasty and nutty aromas you will find. This is quite similar to Champagne. A well-aged Gran Reserva Cava often has notes of brioche, almond skin, toasted hazelnut and smoke.

Where you’ll find Cava

To be called Cava the wine must come from the Cava Denominación de Origen (DO) and follow the rules of the area (learn more about Spanish wine here). This includes having secondary fermentation in the bottle, among other appellation rules. This includes the amount of time the wine remains on lees in the bottle. Cava must be aged for at least 9 months, with longer requirements for Reserva (15 months) and Gran Reserva (30 months).

Most Cava comes from the Penedes wine region in Catalonia (over 95% of it), but unlike many wine regions around the world, there are other areas that are authorized to produce it, including Aragón, Euskadi, Extremadura, La Rioja, Navarra, and València.

The majority of Cava is produced around the town of Sant Sadurní d’Anoia where the first Cava was made by José Raventós in 1872.

Sweetness of Cava

Cava is also classified by sweetness level, which is determined by the adjustment of dosage:

• Brut Nature: 0-3 grams of residual sugar per litre
• Extra Brut: 3-6 grams of residual sugar per litre
• Brut: 6-12 grams of residual sugar per litre
• Extra-Seco: 12-17 grams of residual sugar per litre
• Seco: 17-32 grams of residual sugar per litre
• Semi-Seco: 32-50 grams of residual sugar per litre
• Dulce: 50+ grams of residual sugar per litre

What to pair with Cava

Cava is a great wine to enjoy with or without food. But if you want to enjoy it with food, there are some great pairing options for you depending on how dry or sweet the Cava is:

• Dry styles – perfect with light fish, shellfish, chicken, pork with citrus-based sauces
• Off dry styles – enjoy with chicken, pork, veal with spicier sauces, Pacific rim foods, Mexican foods
• Semi-sweet, sweet styles – perfectly paired with dessert
• Rosé dry or off dry styles – enjoy with beef and lamb dishes and dishes with slight spiciness

Summary: Cava wine guide

Cava is a great Sparkling wine to try if you love traditional method bubbles but want something affordable. There are so many styles to try, from Brut styles to Gran Reserva or Dulce wines. Whether you love an aged sparkling or want something bright and fresh, there is something for everyone in this Spanish grape variety.