Region Cava

Cava, a Spanish “sparkling wine”, is a centuries-old tradition carried on in the northern areas of Spain. A Cava is created in the same manner as French Champagne. Ninety-nine percent of Cava in Spain is made in the northwest region – in the Penedes area of Catalonia. The other 1% is scattered randomly amongst small producers in the rest of the country. The grapes traditionally used for Cava – macabeo, xarello, and parellada – make Cava a light, white, fruity, perfumed wine. There are currently around 250 Cava producers in operation in Spain, with most falling into the defined region and therefore legally able to use the Cava designation on their labels. The Spanish wine term for this is the ‘denomination of origin’.

In the year 2011, for fourth time in the history, more cava bottles were exported than champagne bottles, which confirm that the Spanish sparkling wine with its good value for money will get away from the international crisis.

In general, the warmer climate in Spain means grapes ripen easily and is said to give many Cavas a softer, fruitier taste than other sparkling wines. This fruitier flavor contrasts with the more traditional, yeastier taste of Champagne and with Cava's minerality keeping bread-like aromas to a minimum, its crisp, light, fresh and clean flavor make it a perfect match for fish,seafood, poultry and creamy sauces such as mayonnaise.For years, sparkling wine has been drunk as an aperitif. It is true that as an accompaniment to foie, pâté and cured lbérico ham, for example, nothing beats Cava. But it also combines brilliantly with the Mediterranean diet:nuts, dried fruit and seasoned olives go well with dry Cavas such as brut nature and extra brut; oil-rich fish such as sardines and anchovies are associated with the more acidic Cavas, while preserved meat and sausages such as or salchichón as well as foie or Manchego cheese have their flavors enhanced with the wine. But Cava also works well with heavier meals such as red meats or game where the bubbles act as an agent to "clean up" or neutralize the fats present in the meat. And as for desserts, in Spain, particularly during the festive season, it is habitually drunk as a pudding wine, the sweeter semi-secos washing down turrón and mazapán delicacies. It is worth noting that many sommeliers advise against drinking semi-secos to accompany sweets, noting that they work better as aperitifs. It is now considered worthwhile trying a brut or a brut nature with a final course such as sorbet,rice pudding or baked apple.