When someone mentions Cava, what do you immediately think? It’s a sparkling wine from Spain? A budget-friendly alternative to Champagne? A tasty pairing with tapas? Well, all of those thoughts are accurate and just recently, I learned even more during my participation in the second of four educational webinars launched by D.O. Cava. The trade-focused series “360 Degrees of Cava” shines the light on the nuances, quality and lifestyle aspects of Cava. The topic I chose to focus upon was Cava production – where the regions are located, the changes being made and the different styles. Why? When I crave a premium Cava, it’s important to know what to look for when walking the aisles of the wine shop…
What is Cava?
But first. What is Cava? Briefly, Cava is a Spanish sparkling wine made using the traditional method whereby the second fermentation is in the bottle. The first bottles of Cava that utilized this process were made in Sant Sadurni d’Anoia in 1872. Since then, there have been a plethora of technological advances to improve the process, yet the traditional method gives Cava its main characteristics. The main grape varieties in Cava are Macabeo, Xarel-lo and Parellada, all of which account for 81.7% of production. Other varieties include Chardonnay, Garnacha Tinta, Trepat, Pinot Noir, Subirat Parent and Monastrell. The D.O. Cava announced in April 2021 that by 2025 the production will be 100% organic.
Cava Production Zones
While 95% of Cava production is centered in the Penedes region of Spain, Cava comes from four principal areas throughout the country. In the webinar I attended, Katherine Cole, multi-media wine expert, and David Kermode, international wine judge and writer, led a panel consisting of Cava producers from those four main regions of the D.O. They discussed the significance of the Mediterranean influence and the unique growing conditions of each area – all of which affect the style and flavor profiles of Cava.
Just approved as zones by D.O. Cava in April 2021 are Comtats de Barcelona, Valle del Ebro, Vinedos de Almendralejo and Zona de Levante (its official name has yet to be determined) and within each zones are subzones. The capital of Cava is Comtats de Penedes where the influence of the Mediterranean Sea is noteworthy. The Valle del Ebro is the most northerly zone and is influenced by its proximity to the Ebro River a continental climate. Vinedos de Almendralejo is located southwest of Penedes and has a dry climate with mild winters and hot summers. In an inland location west of Valencia is Zona de Levante (unofficial name at this point) with a dry meso-Mediterranean climate. Clearly, then, the Cava from each of these zones will express unique characteristics thanks to its climate and terroir.
During the webinar, I was impressed with the amount of collaboration of the producers representing the four zones. Each remarked (in their own way) that “this is a nationwide appellation representing a range of producers who share. We put an emphasis on premium Cava.”
Photo Credit: D.O. Cava
Four Categories of Cava
When we’re looking for Cava at a wine shop, be mindful of the four categories (soon to be marked by color coded labels on the bottle) that indicate its style.
Cava de Guarda is aged for 9+ months and is the youngest of the Cava range. Fresh, light and fruit forward, notes of white flowers, crisp green apples and juicy pears are prevalent. Pair with light appetizers and salads or seafood.
Cava de Guarda Superior Reserva is aged 18+ months in rooms with scant light. Cava is rich with balance and complexity, vibrant aromas and flavors that pair with any food item on the menu.
Cava de Guarda Superior Gran Reserva, aged for 30+ months, is incredibly elegant and complex and bursts with intense aromas. Known to be a flavor sensation with anything from hearty appetizers to grilled steak, wines in this style are remarkable.
Finally, Cava de Guarda Superior de Paraje Calificado is aged for 36+ months. This Cava is a distinct wine that is produced by vines in a small area distinguished by location and terroir. Superior with exceptional quality, wines with this designation have “their own delicate, very special personality.”
Photo Credit: D.O. Cava
The Importance of Dosage in Cava
Ageing is an important aspect of Cava, but dosage makes a difference in what’s in your glass, too. Dosage indicates the sugar content in the wine and written on the bottle’s label. Basically, dosage is a mix of base wine and sugar – every dosage is a specific formula that’s a “closely guarded secret of winemakers” as it makes their final wine unique. From the driest, Brut Nature with no sugar added, to Dulce the sweetest, the range is vast. The amount of dosage adds versatility and opens the door to an array of food pairings. For more about dosage, click here.
In a forthcoming article, I’ll profile six premium Cavas and suggest foods for pairing. Don’t miss it!
Cheers! ~ Cindy
For your free infographic, “4 Keys to a Stellar Wine Pick,” click here.
