Tomorrow is International Cava Day, and I will be celebrating by drinking some of this wonderful bubbly. Cava is a traditional method sparkling wine from Spain. I am a big fan of this approachable, food friendly and generally quite reasonably priced sparkling wine that is made in the traditional method like champagne, not tank method like Prosecco. Usually, it is made with local grapes from around Spain, especially in the Catalunya area near Barcelona.
For me, nothing beats a glass of Cava before dinner with a bowl of olives, a little Manchego cheese and some savory Spanish ham or chorizo. This bubbly is MADE to go with tapas…so perfect for any day of the week.
Here are some fun facts about Cava:
- The first Cava The first bottles of Cava, made using the traditional method of second fermentation in the bottle, were produced in Sant Sadurní d’Anoia in 1872..
- Cava is traditionally made with three local white grapes – Xarel-lo, Parellada and Macabeo. Each grape in the blend brings its own special flavors and attributes. Chardonnay, Pinot Noir, Trepat and other grapes, black and white, may be used in the blend.
- DO Cava is NOT a specific region but a number of regions around Spain that are authorized to produce this wine. In general, most come from Penedes in Catalunya, but areas in the Ebro river valley in Rioja and Valencia are among the zones of production. This is unlike other Spanish wine regions, which are usually geographically based.
- There are several different types of Cava based on sweetness, as in champagne, Sugar added at bottling, the dosage, determines the style or type of Cava, from the driest (without added sugar), Brut Nature, to Dulce – the sweetest. Plus, of course, all the other styles (Extra Brut, Brut, Extra Seco, Seco, Semi Seco), which add versatility to this drink, and therefore wider gastronomic potential in terms of food pairing.
- There are also levels of ageing and quality of Cava, which increase in quality and refinement. (See the photo below).
- Cava can come in a rose version that is absolutely delicious and perfect as an aperitif on a summer day (I adore one from Dibon that is affordable at around $15 a bottle!
- Subsitute Cava in your cocktails or even in a Mimosa…it has more interesting flavors and a bit of herbaceousness that give it more depth than Prosecco. Here’s a cocktail I love for you to try: French 75.
So, on July 12, raise a glass of Cava and say ¡Salud!
