Cava (wine)

Cava is a Spanish sparkling wine made by the traditional method, in which the wine undergoes a second fermentation in the bottle.

Cava is a Spanish sparkling wine produced by the traditional method, undergoing a second fermentation in the bottle. It is most closely associated with Catalonia, particularly the Penedès region, and is typically drier and more complex than Prosecco. Cava is generally priced lower than Champagne, making it a popular value sparkling wine.

Origin and designation

Cava is a Spanish sparkling wine protected by a designation of origin (DO Cava). Most production is concentrated in northeastern Spain, especially the Penedès area in Catalonia, though the style is also made in other authorized Spanish regions.

Production method

Cava is made using the traditional method, the same general approach used for Champagne. The wine undergoes a second fermentation in the bottle, which contributes to finer bubbles and more lees-derived complexity.

Styles and sweetness

Cava is produced in several sweetness categories, from very dry to sweet. Common classifications include Brut Nature, Brut, Seco, and Dulce, with Dulce being the sweetest. The main grape varieties are Macabeo, Xarel-lo, and Parellada, though other grapes may be permitted.

Taste and comparisons

Compared with Prosecco, Cava is usually drier and more structured, with more mineral or yeasty notes. It is often considered closer to Champagne in production than Prosecco, but generally less expensive. Cava is typically described as having toasty or savoury notes.

Market and pricing

Cava is widely viewed as a value-driven sparkling wine. Entry-level bottles are often sold at accessible prices, though premium and vintage examples can cost much more. In Canada, Cava is commonly available in liquor stores as an imported alternative to Champagne and Prosecco.