Crazy for Cava

Cava is a Spanish sparkling wine made in the traditional method where second fermentation takes place in the same bottle you receive it in. This lesser known sparkler is made with many of Spain’s indigenous grape varieties in particular the traditional white grape varieties of Macabeo, Xarel-lo, and Parellada.

Unlike Champagne which can only be produced in the northern French region of Champagne. Cava can come from and be produced in seven autonomous regions throughout Spain. The majority however comes from Penedès, in Catalonia, on Spain’s northeastern Mediterranean coast.

Each region has its own unique growing conditions producing styles from Brut Nature (zero sugar added to the dosage) to Sweet (50+grams per liter added to the dosage) and in shades of white and rosé. All Cava come with a guarantee of quality and a minimum aging requirement of 9 months on the lees ( expired yeast cells) in bottle. Many producers create a range of styles and quality levels. Time spent on lees will range from 9 months for your everyday Cava to 18 months lees time for Reserva and 30 months for Gran Reserva. Many even choose to age their Cava wines longer adding pronounced aromas and flavors of biscuit, brioche, yeast, and dried fruits.

The D.O. Cava regulatory board has been investing in further defining Cava and working tirelessly to guarantee the Cava product from grape to glass. The regulatory board is also investing in education for the wine trade in hopes to spread the word about Cava’s high quality, great value, and ease of pairing with food.

Last week I achieved my Cava educator certificate from the Spanish regulatory board D.O. Cava. I’m excited to teach, taste, and share all that I’ve learned about Cava and introduce or re-introduce this amazingly delicious and affordable sparkling wine with you all.

Cheers to Cava!