Follow Spain Immigration to read the Spain Dining Guide: Spain's Cava sparkling wine is produced using the same method as Champagne, only with different grape varieties. This article introduces you to Cava sparkling wine and lets you experience the passion it exudes, much like a Spanish matador.
Speaking of sparkling wine, France has Champagne, Italy has Prosecco and Asti, and Germany has Sekt, but what does Spain have? Cava, that's right, Cava is the signature sparkling wine of Spain. This sparkling wine is produced using the same method as French Champagne, only the grapes used for winemaking are different. Some say that if French Champagne is a polite gentleman, then Spanish Cava is a passionate matador.
I. The Flavor of Cava
Although Cava is produced using the same method as Champagne, it presents a different flavor profile, mainly because it uses different grape varieties. Generally, the three main grape varieties used to make Cava are Macabeu, Parellada, and Xarel-lo, all of which are white grape varieties; a small number of Cavas can also be made with Chardonnay, Pinot Noir, Garnacha, and Monastrell, the latter three being red grape varieties.
Macabeu is the primary grape for Cava. Despite its prominent status, its flavor is slightly simple, with only faint floral and lemon notes, and a hint of bitterness similar to green apricot in the finish. Xarel-lo is an aromatic grape variety with rich floral notes and hints of pear or melon. Parellada contains natural high acidity and lively citrus notes. Therefore, sparkling wine made from these three native Spanish grape varieties complements each other, resulting in a Cava with rich fruit aromas and a balanced structure. It is not as sweet as Prosecco, nor as nutty as aged Champagne. In general, the flavor of Cava is similar to non-vintage Champagne, leaning more towards American sparkling wine.
II. The Styles of Cava
1. Brut or Extra Brut Cava
Brut or Extra Brut Cava is suitable as an aperitif, with rich fruit flavors and a fresh, crisp taste. Extra Brut Cava is a special type of sparkling wine with lower residual sugar than Brut Cava, and therefore lower calories, which is why its popularity is constantly rising. It is often used as a substitute for cocktails and light beer.
2. Cava Rosé
To produce a rosé Cava, winemakers must use some red wine for blending. Therefore, the native Spanish Garnacha, with its strawberry and raspberry notes, and Monastrell, with its rustic pink color and peach and floral aromas, are the top choices. However, Pinot Noir has become increasingly popular in recent years, even though it is not a native Spanish grape variety.
3. Vintage and Aged Cava
Vintage or aged Cava often carries nutty and toasted notes. Most people only know Cava as a simple aperitif with lively aromas, not realizing that many Cavas are also suitable for aging. Vintage and aged Cavas often have charming aromas of baked apple and toasted almonds, and many are made using the classic Champagne formula—Pinot Noir + Chardonnay. Although this complete imitation of the French method goes against Spanish tradition, Cava made this way seems to be no less impressive than Champagne.
III. Producers of Cava
Cava is produced throughout Spain, and Cava DO is its official classification. Among them, Cava produced in Penedes and the Ebro River Valley accounts for the majority. Currently, there are nearly 200 Cava producers registered with the Cava Consejo Regulador.
In addition, Cava is relatively inexpensive, which is mainly due to the high level of mechanization in the production process. From production to storage and bottling, the entire process is fully mechanized, thus reducing production costs.
