Sparkling — Cava
Spain's traditional-method sparkling wine — the same in-bottle method as Champagne, built on the Catalan trio of Macabeo, Xarel·lo, and Parellada.
About Cava
Cava is Spain's great traditional-method sparkling wine, born in Catalonia's Penedès in the 1870s when Josep Raventós adapted the Champagne method to local grapes. The classic blend — Macabeo for fruit and body, Xarel·lo for structure and its distinctive earthy-herbal signature, Parellada for acidity and florals — gives Cava a character quite unlike Champagne's Chardonnay-Pinot base. The category spans a huge quality range, from inexpensive supermarket fizz to profound, long-lees-aged Gran Reserva and single-estate Cava de Paraje Calificado that rival fine Champagne. Frustration with the DO's breadth led several top growers to leave and form the stricter Corpinnat association. Editorially, Cava is both the world's best-value traditional-method sparkling at the entry level and, at its peak, a genuinely serious and under-appreciated fine wine. Xarel·lo's savoury grip is the flavour that most distinguishes it.
Production process
Principal producers
- Recaredo
- Gramona
- Raventós i Blanc (Conca del Riu Anoia)
Editorial notes
Seek out Reserva/Gran Reserva or Corpinnat for the serious style; the aged examples are dramatically better than entry Cava. Xarel·lo gives Cava its savoury signature.