Best Cava Wine

Cava is the name for sparkling wine in Spain, think the Champagne of Spain, just remember to call it Cava since Champagne may only be used in refrence to the sparkling wines from the French region of Champagne. Spain has adopted similar regulations to Champagne, as Cava may only be used to name a wine if it was made using the traditional Méthode Champenoise. 

Most Cava comes from the region of Catalunya where Barcelona is located, in particular the region of Penedès, which lies North of Barcelona in the capital of Sant Sadurni d'Anoia.  

Cava can be both white or rosé, just like Champagne, but Cava uses different grapes to produce its sparkling wine. Parellada, is considered the finest of the grapes used as it produces the apple crispness so often associated with fine sparkling wine.

My reviews of these Cava sparkling wines are updated weekly. These Cava sparkling wines offer great taste at a good price. You'll find a definition of Cava wine at the bottom of this page as well as food pairings for Cava in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.

Segura Viudas Brut Reserva Cava Sparkling
D.O. Penedès, Spain
This crisp, refreshing sparkling wine is made from the local grapes Macabeo and Parellada. This bubbly almost leaps from the glass with aromas of baked bread, green apple and lees. Very dry and zesty. Great fizz for the New Year or with shellfish. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2013‐2015  Gorgeous Gift Wine  Best Value Sparkling Wine  Price: $14.25 Score: 89/100

This Cava Sparkling was reviewed December 7, 2013 by Natalie MacLean

LCBO: 216960  4013 in stock
BC: 158493  3342 in stock
SAQ: 158493  268 in stock
 

Raventós I Blanc L'hereu Reserva Brut Cava 2007
D.O., Penedès, Spain
A solid-working bubbly for large parties. Toasty and crisp. Delivers as expected at this price point. Food pairings: seafood, sausage. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2011‐2014  Price: $19.95 Score: 87/100

This wine was reviewed April 16, 2011 by Natalie MacLean

LCBO: 221796  Check Stock
 

Codorniu Brut Traditional Method Pinot Noir Rosé Cava
Penedès, Spain
Robust and tasty with lovely cherry and raspberry notes coming through from the pinot noir. Bone-dry, crisp and refreshing. This is a tremendous value for sparkling wine and a classic example of its type. Stock up for all your parties and celebrations now. Pinot Noir Rosé Cava food pairings: linguine, avocado and papaya salad, basil pesto, pizza, tuna, sushi. Alcohol: 12%  Sweetness: Dry  750 ml  Drink: 2012‐2015  Complete Cheese Pizza Wine  Price: $16.95 Score: 89/100

This Pinot Noir Rosé Cava was reviewed July 20, 2013 by Natalie MacLean

LCBO: 665372  Check Stock
 

Reyes D'aragon Brut Reserva Cava 2009
Spain
Earthy, robust and deeply flavoured. Rustic and straight up. You simply can't beat this price. Alcohol: 11.5%  Sweetness: Dry  750 ml  Drink: 2012‐2015  Price: $13.95 Score: 87/100

This wine was reviewed September 1, 2012 by Natalie MacLean

LCBO: 194803  492 in stock
 

Segura Brut Cava Rose
Spain
A vibrant sparkling wine with lovely raspberry notes. Bone-dry and refreshing. Perfect for weddings and celebrations. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2013‐2015  Smart Buy Wine  Best Value Sparkling Wine  Price: $13.75 Score: 88/100

This Cava Rose was reviewed September 12, 2013 by Natalie MacLean

LCBO: 320275  18 in stock
 


Search for more wine results

Join Us

Cava

The Xarel-lo grape is what gives Cava its flavour although some critics feel it can be too overpowering. Then finally the bulk of most Cava is made up of the neutral grape Macabeo. Its preferred due to its late-budding season that protects it from late spring frosts. There is a small amount of Chardonnay that is used, and plantings of Pinot Noir are increasing due to the popularity of rosé.

The two most well-known Cava producers are Codorniu and Freixenet. The acidity is quite mild in Cava, which makes it a great partner for deep fried fattier appetizers like spring rolls, samosas, and mozzarella sticks. Researched by Lesley Quinn