Cordoniu Cava

What makes Cava different than Champagne? Cava uses indigenous grapes of Macabeo, Xarel-lo and Paralleda with some Chardonnay as opposed to Champagne which only uses Chardonnay, Pinot Noir and Meunier. The term NV on the label (or Non Vintage) indicates a blend of finished wines from different vintages (years of harvest). For more information on the styles of Cava, grape varieties go to my wine education page all about Cava.

Cordoniu is one of the two largest Cava producers in Spain, Freixenet being the other.  Codorníu is a legacy family that runs back to the XVI century and as well are the founders of Cava. They produce a wide range of Cavas. This particular Cava is a blend fo Macabeo, Xarel-lo and Paralleda. The color is a pale yellow with a fine bubbles/mousse. The wine aromas of green apple, pear, fresh cut lemon, minerals, bread. The palate is dry, wine is 11.5% alcohol, high acidity with flavors of lemon, green apple, pear, honey, minerals, white blossom, bread, yeast, straw, peach and slight burnt caramel. For the price (in RI it was $14) it is a no brainer.

Cava, like any sparkling wine, should be served ice cold.

Cava pairs well with any shellfish, white fish ( deep fried fish, calamari, oysters to name a few), high fat soft cheeses, caviar and fried vegetables.