Cava is a Spanish sparkling wine made using the traditional method, in which the second fermentation takes place in the bottle. It is produced under a protected designation in several Spanish regions, with much of the production historically centred in Catalonia, especially Penedès. Cava ranges from fresh and light to more complex wines with extended lees ageing.
After the base wine is made, a tirage mixture of yeast and sugar is added and the wine is bottled for a second fermentation. Carbon dioxide is trapped in the bottle, creating the bubbles. The wine then matures on its lees before disgorgement and final dosage. Ageing categories include Cava de Guarda and longer-aged Cava de Guarda Superior, with specific minimum maturation periods under the current rules.
Cava is labelled according to residual-sugar categories such as Brut Nature, Extra Brut, Brut, Extra Seco and Seco. Cava de Paraje Calificado identifies qualifying wines from a specific single site under stricter requirements. It is a separate designation from the general Cava category.
Traditional-method Cava pairs well with oysters, shellfish, fried seafood, tapas, cured meats and savoury snacks. Extended lees-aged styles can accompany richer dishes and aged cheeses.
Example: serve Brut Nature Cava with oysters or fried calamari, or pair a longer-aged Cava with roast chicken and mushrooms.
Chef’s note: Cava is not made by the same tank method as Prosecco. The bottle-fermentation method creates a different mousse and lees-derived character.
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