Cava, often referred to as the “Champagne of Spain,” is a sparkling wine that hails primarily from the Penedès region in Catalonia, Spain. Known for its vibrant bubbles and complex flavours, Cava is produced using the traditional method, similar to that of Champagne, which involves a second fermentation in the bottle.
Origins of Cava
The roots of Cava can be traced back to the mid-19th century when Josep Raventós, inspired by his travels in the Champagne region of France, produced the first bottles of Cava in 1872. The name “Cava” itself, meaning “cave” or “cellar” in Spanish, was officially adopted in 1970 to distinguish this sparkling wine from French Champagne. Today, about 95% of all Cava is produced in the Penedès area.
Cava and Champagne are sparkling wines but differ in origin, production methods, and flavour profiles. Cava, primarily produced in the Penedès region of Spain, is made using the traditional method (Méthode Champenoise) but often with a blend of indigenous Spanish grape varieties like Macabeo, Xarel-lo, and Parellada. Conversely, Champagne comes exclusively from the Champagne region in France and is made primarily from Chardonnay, Pinot Noir, and Pinot Meunier. While both sparkling wines undergo a secondary fermentation in the bottle, Champagne tends to have a richer, more complex flavour profile with notes of toasted brioche and citrus due to its longer aging process and the unique terroir of the Champagne region. Conversely, Cava often showcases brighter, fresher fruit flavours and a crisper finish, reflecting its Spanish roots and the specific characteristics of its regional grapes.
As mentioned above, Cava is typically made from a blend of three main grape varieties. Here are more details about what each grape variety offers Cava:
- Macabeo: This grape adds floral and citrus notes with a slightly bitter finish, reminiscent of green almonds.
- Xarel·lo: Known for its rich floral aromas and pear/melon-like notes, Xarel·lo contributes complexity and a zingy acidity.
- Parellada: This grape brings delicate citrus and white flower notes, adding smoothness and balance to the blend.
How Cava is Made
Cava is made using the traditional method, or “Méthode Champenoise,” which involves several steps:
- Harvesting and Pressing: Grapes are harvested early to maintain high acidity levels and are gently pressed to extract the juice.
- First Fermentation: The juice undergoes its first fermentation in stainless steel tanks, transforming into base wine.
- Blending: Different base wines are blended to create the desired flavour profile. This blend is known as the “cuvée.”
- Second Fermentation: The cuvée is bottled with a mixture of sugar and yeast, known as “tirage” to initiate the second fermentation. This process creates the bubbles.
- Aging: The bottles are aged on their lees (dead yeast cells) for a minimum of nine months, which adds complexity and depth to the wine.
- Riddling and Disgorging: The bottles are gradually tilted and rotated to collect the lees in the neck, which are then removed in a process called disgorging. This used to be a process done by hand, but many Cava houses have machines known as gyropalettes to do this work at scale.
- Dosage: A mixture of wine and sugar, known as “dosage,” is added to adjust the sweetness level before the final corking.
Popular Cava Houses and Their Wines
Several renowned Cava houses have made significant contributions to the popularity of this sparkling wine, including:
- Codorníu: One of the oldest wineries in Spain, Codorníu has been producing wine since 1551. Their Cava wines are characterized by a perfect balance of freshness and complexity, with delicate bubbles and a harmonious blend of fruit and yeasty flavours.
- Freixenet: Another major player in the Cava industry, Freixenet is famous for its Cordon Negro Brut, a crisp and refreshing Cava with notes of green apple and pear.
- Segura Viudas: founded in 1950, has a rich history rooted in traditional winemaking techniques, producing high-quality Cava. Their Cavas are known for their elegant complexity, with vibrant fruit flavours balanced by a refined depth from extended aging, making them a true expression of the terroir.
Cava is a sparkling wine that offers a delightful alternative to Champagne, with its own unique flavours and characteristics. Whether you’re enjoying a bottle from Codorníu, Freixenet, or Segura Viudas, Cava provides a versatile and enjoyable experience for any occasion.
Where Can I Buy Cava?
Cava tends to be less expensive than Champagne, so you do not have to splurge in order to enjoy a quality sparkling wine with family or friends. BC Liquor stores sell these Cava and a few other brands. For an even wider selection of Cava wines, visit an Everything Wine store.
