Cava

Cava wine is a sparkling wine from Spain, famous for its exceptional quality and pocket-friendly value. Produced mainly in Catalonia using the same traditional method as Champagne, Cava shines with its racy acidity, crisp flavours and fine, persistent bubbles. Made from a blend of native Spanish grapes, Cava wines can range from fresh and fruity to rich and toasty.

If you’re looking for a quality bottle of bubbly without breaking the bank, Cava is a must-try. It’s remarkably versatile too, pairing effortlessly with various dishes, making it an excellent choice for all types of celebrations or just for everyday enjoyment. With its range of styles, from the classic white Cava to the fruit-forward Rosé Cava, this delightful Spanish bubbly has something to offer every palate.

Unlike Champagne and Prosecco, which are named after the regions in France and Italy where they are made, Cava takes its name from the ‘caves’ where the Spanish sparkler is aged. Originally known as ‘Spanish Champagne’, the name ‘Cava’ was adopted by winemakers in the 1970s to differentiate the Spanish fizz from its French.

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 area to bear the name Cava on the label. In reality, 95% of annual Cava production – a whopping 250 million bottles a year – takes place in the Catalonia region, particularly in the Penedès area.

The region’s Mediterranean climate, marked by hot summers, mild winters and diverse landscapes is ideal for grape growing. The climate, altitude and soil conditions of the region’s vineyards allow a variety of grapes to grow, including Macabeo, Parellada and Xarel·lo – the primary grapes used to make Cava.

Cava is made using the same traditional method as Champagne, which involves a secondary fermentation in the bottle. This creates the soft, fine bubbles responsible for Cava’s smooth and creamy, mousse-like texture.

Cava’s style and character are influenced by the grape varieties used, primarily Macabeo, Parellada and Xarel·lo. Macabeo adds floral notes, Parellada brings a high acidity and citrus hints, and Xarel·lo adds body and robustness.

While all Cavas share a fresh, crisp characteristic, significant variations can exist. Cavas from cooler, high-altitude regions may be more bright and citrusy, while those from warmer regions may display more ripe fruit and floral notes.

Cava wines range from very dry (Brut Nature) to sweet (Dulce), though the majority are dry (Brut) or off-dry (Seco).

Further style changes come from ageing. Cava Reserva, aged for a minimum of 15 months, and Cava Gran Reserva, aged for a minimum of 30 months, often have more complex flavours of biscuit, nuts and brioche. This is because of the extended contact with spent yeast (lees) during ageing.

Rosé Cava is a Spanish sparkling wine that combines the vibrancy of Cava with the elegance of rosé. It’s typically made from the Garnacha and Monastrell grape varieties, resulting in a wine that’s refreshing and lively with a beautiful pink hue. Expect flavours of ripe strawberries, cherries and a hint of citrus, together with the signature Cava creamy bubbles and a crisp finish.

Cava typically presents a range of delicious flavours from lemon, lime, green apple and pear to more complex, warming notes of almond, brioche and toasted bread, especially in aged vintages. The main grape varieties each contribute distinct flavours and aromas: Macabeo provides floral and green apple notes, Parellada adds hints of fresh citrus, and Xarel·lo brings pear and melon to the mix.

Rosé Cava, usually made with Garnacha, Monastrell or Pinot Noir grapes, offers a fruitier profile with notes of red berries such as strawberry and raspberry.

The style of Cava - whether it’s young (Joven), Reserva or Gran Reserva – will also affect the taste. More extended ageing can result in Cava wines with more complex brioche, nutty flavours and aromas.

Cava’s vibrant character and racy acidity make it a great match for fatty, oily or salty foods. Think along the lines of fried food such as calamari or tempura. Cava’s bubbles and acidity help cleanse the palate after each mouthful.

Cava is traditionally paired with Spanish tapas such as olives, jamón ibérico (Iberian ham) and fried croquettes in its homeland. Additionally, Cava and seafood are a classic pairing. Whether it’s a simple shrimp cocktail, grilled sea bass or a hearty seafood paella, Cava works beautifully.

For Cava Reserva or Gran Reserva, try heartier dishes like roasted poultry or cream-based pasta – the wine’s complexity and fuller body can stand up to these richer flavours.

Rosé Cava pairs beautifully with grilled seafood, particularly shrimp. The wine’s red berry flavours complement the shrimp’s natural sweetness, while its bubbles cut through the richness of any sauces or dressings.

For cheese lovers, pair Cava with creamy cheeses such as goat cheese or Brie. The crispness of the Cava nicely balances the richness of the cheese.

Lastly, because of its bright and lively character, Cava can also be enjoyed on its own as an aperitif. So whether you’re serving a meal or just looking for a pre-dinner drink, Cava is a fantastic choice.

Cava should be served well-chilled – between 8–10ºC – to enjoy its lively bubbles and crisp, juicy flavours.

It’s traditionally served in a flute, which helps to maintain and showcase its soft bubbles. But you could also use a tulip-shaped glass to better express its complex aromas, especially for aged Cavas.

Learn more about the perfect temperature for serving wine.