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.
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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
© 2014 by Natalie MacLean. All rights reserved.