{"id":19511,"date":"2014-07-10T17:48:49","date_gmt":"2014-07-10T21:48:49","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=19511"},"modified":"2014-10-27T14:33:13","modified_gmt":"2014-10-27T18:33:13","slug":"cava-wine-sparkling-spain","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/cava-wine-sparkling-spain\/","title":{"rendered":"10 Best Cava Wines to Buy Now + 5 Surprising Facts about Cava"},"content":{"rendered":"

\"Champagne<\/a>Cava<\/strong> is the name for sparkling wine made in Spain, think of it as the Champagne of Spain, just remember to call it Cava since Champagne may only be used in reference to the sparkling wines from the French region of Champagne.<\/p>\n

Spain has adopted similar regulations to Champagne, as Cava may only be used to name a wine if it was made using the traditional M\u00e9thode Champenoise. You’ll find my most top 10 Cava reviews and ratings<\/strong><\/a> here.<\/p>\n

5 Surprising Facts about Cava:<\/strong>
\n\"Valldosera<\/a>
\n1. Most Cava comes from the region of Catalunya where Barcelona is located, in particular the region of Pened\u00e8s, which lies North of Barcelona in the capital of Sant Sadurni d’Anoia.<\/p>\n

2. Cava<\/strong><\/a> can be both white or ros\u00e9, 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.<\/p>\n

3. The Xarel-lo grape is what gives Cava its flavour although some critics feel it can be too overpowering.<\/p>\n

4. Then, finally, the bulk of most Cava is made up of the neutral grape Macabeo. It’s used due to its late-budding in the season, which protects it from late spring frosts. \"Segura<\/p>\n

5. There is also a small amount of Chardonnay that is used, and plantings of Pinot Noir are increasing due to the popularity of ros\u00e9.<\/p>\n

The two most well-known Cava producers are Codorniu and Freixenet.<\/p>\n

The acidity is quite mild in Cava<\/strong><\/a>, which makes it a great partner for deep fried fattier appetizers like spring rolls, samosas, and mozzarella sticks. Researched by Lesley Quinn.<\/p>\n

When you join our wine community as a Paid Member<\/strong><\/a>, you\u2019ll get access to all of my Cava wine reviews, which are updated weekly.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Cava is the name for sparkling wine made in Spain, think of it as the Champagne of Spain, just remember to call it Cava since Champagne may only be used in reference 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 M\u00e9thode Champenoise. You’ll find my most top 10 Cava reviews and ratings here. 5 Surprising Facts about Cava: 1. Most Cava comes from the region of Catalunya where Barcelona is located, in particular the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,791,796,795,927,928,799,929,794,800,793,792,12,319,331,350,321,1155,358,361],"tags":[],"class_list":["post-19511","post","type-post","status-publish","format-standard","hentry","category-best-wines","category-cava-wine-type","category-cava-2009","category-cava-2010","category-cava-2011","category-cava-2012","category-cava-2013","category-cava-2014","category-cava-blend","category-cava-rose","category-cava-spain","category-cava-wine","category-grapes-regions","category-learn-wine","category-lesley-quinn","category-organic-wine","category-sparkling-wine","category-best-wine-review-top","category-wine-reviews","category-wine-tasting-notes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/19511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=19511"}],"version-history":[{"count":4,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/19511\/revisions"}],"predecessor-version":[{"id":19663,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/19511\/revisions\/19663"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=19511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=19511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=19511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}