Cava

What is Cava?

Cava is a sparkling wine from Spain, most often made in the Penedès region of Catalonia. It is produced in both white and rosé styles. The main grapes are Macabeo, Parellada, and Xarel·lo, with others like Chardonnay and Malvasia also permitted. For rosé cava, only certain red grapes are used, and blending is not allowed. Cava is known for its bubbles, which come from a second fermentation in the bottle. It is served chilled and ranges from very dry to sweet.

Where does Cava come from?

The tradition of making sparkling wine in Catalonia dates back to at least 1851. Josep Raventós, inspired by French Champagne after his travels in the 1860s, produced the first cava in 1872. The name 'cava' means 'cave' or 'cellar', reflecting the underground spaces used for aging the wine. The term was officially adopted in 1970 to distinguish it from Champagne, which is protected as a French product. Cava production is now regulated by Spanish law and recognized as a quality sparkling wine from a designated region.

How is Cava made?

Cava is made using the traditional method, where a second fermentation happens inside the bottle to create bubbles. The main grapes are pressed and fermented, then bottled with added yeast and sugar for the second fermentation. For rosé cava, the saignée method is used, extracting color from red grape skins. After fermentation, bottles are riddled to collect sediment, which is later removed before corking. Sweetness levels vary from very dry (brut nature) to sweet (dulce).

How and when is Cava eaten?

Cava is usually served cold, often in a flute glass to preserve its bubbles. It is enjoyed at celebrations, weddings, and festivals, but is also a common drink for everyday meals in Spain. It pairs well with a range of foods, from seafood and tapas to desserts, depending on its sweetness. There are no strict rules for when to drink cava, making it a versatile choice for many occasions.

Kinds of Cava

Most cava comes from Catalonia, especially around Sant Sadurní d'Anoia, but it is also produced in other Spanish regions like Aragon, Extremadura, La Rioja, Basque Country, Navarre, and Valencia. White and rosé are the main types, with rosé made only from certain red grapes. The use of Chardonnay began in 1981, adding another style. Cava is available in different levels of sweetness, from brut nature to dulce.

What Cava means

Cava holds a special place in Spanish celebrations and is often used for toasts at weddings and festivals. Its name and production are protected by law, and only sparkling wine made in certain regions using the traditional method can be called cava. The invention of the gyropallet by Catalan producers improved production efficiency. While it was once called 'Spanish champagne', European law now reserves 'champagne' for French wines.

Questions people ask about Cava

Good reading and sources

• Cava (Spanish wine) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data