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Cava is Spain’s most famous fizz, loved for its zingy lemon and lime flavours and fine persistent bubbles. But what exactly is Cava – where does it come from and how is it made? Read on for more.
The facts at a glance
Looking for the bare facts? We’ve got you:
Where is Cava from? Across Spain – but especially Penedès
How is Cava made? Traditional Method – like Champagne
What grapes does Cava use? Macabeo, Parellada and Xarel-lo
What does Cava taste like? Crisp and citrusy – complex when mature
Introduction to Cava
Synonymous with celebrations, the popularity of fizz is showing no signs of slowing – with Cava sparkling wine one of its shining stars.
While Champagne tends to be reserved for special occasions, Spanish sparkler Cava’s more wallet-friendly price point makes it ideal for everyday celebrations, from popping a cork on a Friday night to ring in the weekend, to enjoying a casual bottle with friends. But what exactly is Cava and what are the differences between Cava and Champagne?
What is Cava?
While Champagne and Prosecco are named after the regions in France and Italy that they come from, Cava is a little different. Instead, it takes its name from the ‘caves’ in which the Spanish sparkler is aged.
While the fizz is made across Spain – everywhere from red wine hub Rioja to the rosé-focused region of Navarra – Cava’s heartland is Pendedès, 45 minutes inland from Barcelona in northeast Spain. There 95% of the annual Cava production – a whopping 250 million bottles – takes place.
When vine pest phylloxera ravaged vineyards in Champagne in the late 1800s, sparkling winemaking in Catalonia exploded in popularity, driven by pioneering producer Codorníu, which released its first Cava blend in 1872.
Originally known as ‘Spanish Champagne’, the name ‘Cava’ was adopted by winemakers in the 1970s to differentiate the Spanish fizz from its French rival.
Available in a range of styles and sweetness levels, Cava boasts ‘Denominación de Origen’ (DO) status in Spain, meaning it must adhere to certain guidelines and be produced within a specific (albeit large) geographic border to bear the name Cava on the label.
How Cava is made
So, what is Cava and how is it made?
Like Champagne, Cava is made from three white grape varieties that are native to Spain: Macabeo, Parellada and Xarel-lo. Each brings something unique to the bend, with Macabeo offering floral aromatics, Parelleda bringing zippy acidity and citrus, and Xarel-lo delivering pear and melon flavours.
Cava can also be made from Chardonnay and red grapes Pinot Noir, Garnacha and Monastrell, though this is uncommon.
The sparkler is produced in the same way as Champagne, using the ‘traditional method’ – in which a secondary fermentation takes place inside the bottle. In order to retain their acidity, the grapes are harvested early before being gently pressed to produce a clear juice, which is fermented in stainless steel tanks or oak barrels to produce a base wine. These base wines from the various grapes and vineyard plots are then blended together to create the final ‘cuvée’.
To kick off the secondary fermentation and create the carbon dioxide that will give the wine its sparkle, sugar and yeast are added to the bottles. These are then sealed with crown caps to prevent them from exploding. Bottles are then placed on their sides for anything from nine months to several years to allow the wine to be in contact with its lees (a fancy term for the leftover yeast cells), which give appealing biscuit and brioche flavours to the wine.
The yeast cells are removed from the neck of the bottle during a process called disgorgement. Finally, a mixture of still wine and sugar – called ‘dosage’ – is added before corking, the strength of which will determine the wine’s sweetness level.
This is a very different process to Prosecco. Find out more with our guide to types of sparkling wine.
Styles of Cava
Cava comes in a variety of styles and sweetness levels, which are worth getting to grips with if you don’t want a surprise when you pop your cork.
The most common style is Brut Cava wine (meaning dry) which contains very little sugar. In recent years even drier styles of Brut Cava sparkling wine have become popular, with Extra Brut and the drier still Brut Nature proving a hit with cava-lovers.
If you’re interested in experimenting with Cava’s sweeter styles then seek out the slightly sweeter Seco Cava. At the sweetest end of the spectrum, you’ll find Semi-Seco and Dulce Cavas, which boast tooth-tingling levels of sugar, making them an ideal pairing for desserts. Somewhat confusingly there is also an ‘extra-Seco’ Cava, that, despite the name, falls in the middle of the spectrum.
Cavas are also classified by how long they have been aged. The majority of Cavas are ‘Joven’ (meaning young), which are aged for nine to 15 months. Next come the ‘Reserva’ Cavas, which are aged for a minimum of 15 months, giving them more complex flavours. Then come the ‘Gran Reserva’ Cavas that are rested for at least 30 months, leading to an even greater depth of flavour with biscuit and brioche notes. The highest quality wines are the ‘Paraje Calificado’ Cavas, which are aged for at least three years.
While most Cava is white, rosé styles have been growing in popularity. Like pink Champagne, rosé Cava includes a portion of red grape juice in the blend, which must come from permitted red grapes: Garnacha, Monastrell and Pinot Noir.
What does Cava taste like?
Cava’s flavour profile depends on its sweetness levels and how long it has been aged. The drier styles tend to be light to medium-bodied with refreshing citrus flavours of lemon and lime, a distinct chalky minerality and racy acidity.
Cava comes into its own with a bit of bottle age, and those aged for longer offer appealing notes of baked apples, quince, roasted almonds and brioche.
Cava’s tiny bubbles produce a fine mousse that gives the sparkler a smooth and creamy mouthfeel.
Rosé Cavas are full of red fruit flavours, from strawberries and raspberries to cherries and forest fruits, and share white Cava’s creamy texture.
Best food pairings for Cava
Young Cavas are best served chilled at around 6–8ºC, either in a tulip-shaped flute or a white wine glass. Aged Cavas should be served slightly warmer, at 8–10ºC, to unlock their complex aromas.
While usually enjoyed as an apéritif, the Spanish sparkler is versatile enough to pair with an array of dishes. Its racy acidity makes it a perfect partner for oily or fried fish, allowing it to cut through the fat like a sword through silk. It’s also ideal with Iberian nibbles, from smoky chorizo and salty Manchego to melt-in-the-mouth pata negra jamón. The sweeter styles are a heavenly match with Spanish desserts such as crema Catalana and Basque cheesecake.
How is Cava different from Champagne?
Cava and Champagne share many similarities – from how they’re made to their reliance on three principal grape varieties – but there are some key differences.
Champagne is made in a cool-climate region of France, while Cava comes from the hotter northeast of Spain. This difference in climate and soil affects t the character of the wines. Another distinction lies in the grapes used – two of the three used in Champagne production are red grapes, which add power and structure to the blends. With the exception of rosé expressions, Cava is almost entirely produced from white grapes, leading to a brighter, zestier style with high acidity.
While drier styles have become more popular in Champagne, Cava tends to be drier than Champagne, leading to sparklers with a signature chalky minerality that some say tastes like licking a wet pebble.
Price is another important distinction that marks the two apart Cava tends to cost significantly less than Champagne, whose prices are rising by the year. You can nab a quality bottle of some of the best Cava wine for around £10, while brut non-vintage Champagnes from well-known brands start at around £30.
About the author
Chris Larkin
A seasoned copywriter with over two decades experience, Chris has been part of the team since 2021. At Laithwaites HQ, you’ll find him either working on our latest catalogue or creating informative content for our website. Qualified to WSET Level 3 Wine, Chris is as geeky about wine as he is about copywriting. But when it comes to choosing a special bottle, he is a traditionalist, and loves a good Bordeaux or Mâcon Chardonnay.
