Cava is a quality sparkling wine made in Spain using the traditional method where a second fermentation, the one which produces the bubbles, takes place in the same bottle purchased by the consumer. It is named Cava after the Spanish word for the underground cellars in which the wine is aged.
A four pointed star is always stamped on the bottom of the cork used to seal a bottle of Cava.
Designated Regions
The Cava DO is unique in that it is not just one designated area. Several regions in Spain are allowed to produce Cava DO. While about 95% of the total production of Cava comes from the Catalonia region, the regions of Valencia, Aragon, Navarra, Rioja, and the Basque country also produce small amounts of the sparkling wine.
Cava Grape Varieties
A trio of white grapes indigenous to Spain are used in the production of Cava. Macabeo (a.k.a. Viura in Rioja), Xarel-lo, and Parellada are the dominant grapes used. The French grape Chardonnay, while not indigenous to Spain, is becoming an increasingly common sight in Cava vineyards.
Monastrell, Tempranillo, Garnacha (Grenache), Trepat, Merlot, and Pinot Noir are the main grapes used in the increasing amount of pink Cava (Cava Rosado) being produced.
How Cava is Made
Cava is produced using the traditional method, the same method that was perfected in the Champagne region generations ago. First, the different varieties of grapes are harvested and made into wine. Bottles are then filled with the base wine and a mixture of yeast and sugars, called licor de tirajo, is added. The yeast then metabolizes the sugar, causing a second fermentation to take place in the bottle. Carbon dioxide is produced as a by-product of this fermentation and becomes dissolved in the wine.
The wine is left to age for at least 9 months. The dead yeast cells are gathered in the neck of the bottle by a process called remuage or riddling which involves shaking the inverted bottle. The sediment is then disgorged, or removed, from the bottle. The dosage, a mixture of wine and sugar, is then added to the sparkling wine to top up the bottle and add the desired sweetness.
Age Classifications of Cava
Cava can be classified by the length of time the wine ages in the bottle before the dead yeast cells are disgorged from the wine.
Cava: must be aged for a minimum of 9 months
Cava Reserva: must be aged for a minimum of 15 months
Cava Gran Reserva: must be aged for a minimum of 30 months
The younger Cavas will have fresh fruity flavours while the older Cavas will have developed more pronounced and complex secondary aromas and flavours from prolonged contact with the dead yeast cells.
Sweetness Classifications of Cava
Cava can also be classified according to its level of sweetness. The amount of sugar in the dosage added to the wine after disgorgement will determine its sweetness level.
Brut Nature: no sugar added
Extra Brut: up to 6 grams per litre of sugar added
Brut: up to 15 grams per litre of sugar added
Extra Seco: 12 to 20 grams per litre of sugar added
Seco: 17 to 35 grams per litre of sugar added
Semi-Seco: 33 to 50 grams per litre of sugar added
Dulce: more than 50 grams per litre of sugar added
Buying Cava
There are three producers of Cava that dominate North American markets: Codorniu, Freixenet (pronounced Fresh-en-net), and Segura Viudas. All three produce tasty Cavas that cost well under $20 for a 750 ml bottle. Compare that to Champagne which can cost four times as much and more!
Serving Cava
Unlike many Champagnes, Cava will not benefit from extra ageing once you bring it home. It should be consumed at the time of purchase or shortly after.
Like Champagne, Cava should be served well-chilled in a tall flute glass. Try to avoid the Champagne coupe glasses with the wide bowls as they will only cause the bubbles to disappear much more quickly.
Cava is a great, inexpensive alternative to Champagne. It's a soft, fresh tasting fizz that is sure to be a real crowd pleaser.
Sarah Goddard - I love wine. I love reading about it, talking about it, writing about it, and of course, I love drinking it. I am a certified sommelier ...
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