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Cava is a type of sparkling wine that originates from Catalonia, Spain. The name Cava, which means "cave" or "cellar" in Spanish, refers to the underground cellars where the wine was originally stored to undergo the fermentation process.
Cava is made using traditional methods, similar to how Champagne is made in France. However, it primarily uses native Spanish grape varieties such as Macabeo, Parellada, and Xarel-lo. Some producers also use international varieties, such as Chardonnay or Pinot Noir.
The wine is characterized by its effervescence and generally crisp, refreshing taste. The flavor profile of Cava can vary from bone-dry to fairly sweet, depending on the level of dosage (additional sugar) used during production.
Cavas can also vary in color, from pale yellow for traditional white Cava (known as "blanco"), to pink or salmon hues for rosé Cava (known as "rosado"). The quality of Cava can range from basic, affordable bottles that are great for casual drinking or parties, to high-end examples that are more complex and can benefit from some aging.
Additionally, there are different categories of Cava based on aging time: Cava (minimum 9 months), Cava Reserva (minimum 18 months), and Cava Gran Reserva (minimum 30 months).
Overall, Cava is often considered a great value alternative to Champagne.
Alongside drinking on its own, Cava is typically paired with a variety of foods including seafood, tapas, or light salads or enjoyed as a refreshing aperitif.