Cava

What is Cava exactly you ask? Cava is a world class sparkling wine from Penedès, Catalunya region of Spain. 95% of the production of Cava comes from Penedès in Catalunya. It can be produced in other areas of Spain such as Llieda, Tarragona and Rioja. San Sadurni D’anoia and Vilfranca del Penedes are the principal Cava producing towns. The sunny summers and mild winters help further develop intense flavors and acid in the wines. The soils vary in the areas which also contributes to flavor. Cava can come in a wide range of styles making it an ideal winemaker blending paradise. Cordoniu and Freixenet are the largest and oldest Cava producing families.

Cava follows a similar traditional production method to Champagne but uses indigenous grapes of Macabeo, Xarello and Paralleda with some Chardonnay. Each of the grapes provides a different flavor characteristic and texture. Macabeo provides an intense apple and lemon flavor to the wine. Xarello gives a herbal, earthy characteristic to the wine. Paralleda provides finesse and floral to the wine. Lastly Chardonnay adds body and richness to the wine.

When choosing a Cava, there are 3 different categories of Cava - Cava, Cava Reserva and Cava Gran Reserva. Cava is aged for 9 months on the lees, has primary fruit characteristics of lemon, red apple, herbal and light biscuit notes. The average price is mid range but can go up to premium price. Cava Reserva is aged on the lees for minimum of 15 months giving more autolytic notes. Cava Gran Reserva has a minimum of 30 months aging. The wine is autolytic dominant notes of smoke, toasty and bread-like characteristics. It is considered a premium wine and price point.

Cava also comes in a range of styles from zero sweetness to very sweet - look for these terms on the label to help pick your level of sweetness in your Cava: Brut Nature (zero sweetness), Extra Brut, Brut, Extra Seco, Seco, Semi-Seco, Dulce

There is also Cava Rosado in small quantities from the Garnacha Tinto, Trepat, Monastrell and Pinot Noir grapes.

Cava is best served ice cold. it is a very food friendly wine because the bubbles and high acid cleanse the palate. It has a light body, low alcohol, high acid and delicate texture. Excellent food pairings are shellfish, white fish, salads with an acid vinaigrette, soft cheese, deep fried fish (calamari anyone) & veggies, caviar and sushi. If you are looking for a Cava to pair with desserts it has to be a sweet bubbly.