For this week’s blog post, we’re raising a glass to Cava, Spain’s signature sparkling wine. Often referred to as the country's answer to Champagne, Cava delivers elegance, tradition, and value in every bubble. With International Cava Day recently celebrated last Saturday, there's no better time to take a closer look at this vibrant, food-friendly sparkler and what makes it uniquely Spanish.
A Brief History of Cava
Cava has its roots in the Penedès region of Catalonia, just southwest of Barcelona. The first bottles were produced in the 1870s when winemaker Josep Raventós of Codorníu began experimenting with the traditional method of sparkling wine production (also known as méthode champenoise, where the second fermentation happens in the bottle). Inspired by Champagne but determined to create something uniquely Spanish, he used local white grape varieties, which helped define the style of Cava as we know it today.
While most Cava still comes from Catalonia, especially the town of Sant Sadurní d'Anoia (considered the heart of Cava production), the DO (Denominación de Origen) has expanded to include other parts of Spain, including Aragón, Navarra, and Valencia.
The Grape Varietals
Traditional Cava is made primarily from three native Spanish white grape varieties:
- Macabeo: Adds delicate floral aromas and a soft, balanced palate.
- Xarel·lo: The structure-builder, bringing body, acidity, and a hint of citrus or green apple.
- Parellada: Offers freshness and finesse with subtle orchard fruit notes.
In more modern styles or rosado (rosé) versions, producers also use:
- Chardonnay: Adds richness and roundness, similar to its role in Champagne.
- Pinot Noir: Contributes red fruit character and depth to rosé styles.
- Trepat: A local red variety used for making Cava Rosado with a bright, berry-forward profile.
- Garnacha and Monastrell: Occasionally used in rosado Cava for a bolder fruit expression.
What Makes Cava Distinct?
Like Champagne, Cava undergoes secondary fermentation in the bottle, producing those signature bubbles naturally. However, Cava tends to be less toasty and yeasty than Champagne, offering a fresher and more fruit-forward character. The extended aging times (from 9 months for standard Cava to over 30 months for Gran Reserva) can add complexity without losing brightness.
You’ll often find flavors like green apple, lemon zest, almond, honey, and brioche, with a clean, dry finish. It’s incredibly versatile with food, pairing beautifully with everything from seafood and tapas to fried chicken and brunch fare.
Why We Love It (and Why You Should Too)
Cava is one of the best-kept secrets in the sparkling wine world. Not only does it offer excellent quality for the price, but it also reflects a deep connection to Spanish culture, cuisine, and craftsmanship. Whether you’re toasting a celebration or enjoying a weeknight dinner, Cava brings an accessible touch of elegance to any occasion.
And if you missed International Cava Day, don’t worry—it’s never too late to pop a bottle and celebrate. Consider it your personal excuse to discover (or rediscover) a Spanish classic that sparkles with every sip.
A Few Bottles to Try:
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Mistinguett Cava Brut - Fresh and approachable, Mistinguett Cava Brut is light-bodied with notes of green apple, pear, and citrus zest, backed by fine bubbles and a crisp finish. Made in the traditional method, it's a great everyday sparkling with a youthful, lively character. Perfect as an aperitif or with salty snacks and seafood.
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L'Arboc 1919 Cava - A nod to tradition, this wine is creamy, balanved, and dry, offering flavors of baked apple, toasted almond, and lemon curd. It has a bit more weight and structure than your average Brut, making it an excellent partner for charcuterie, roasted poultry, or paella.
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Raventós i Blanc 'Blanc de Blancs'One of the most iconic producers of Spanish sparkling wine, creating wines since 1497. Raventós i Blanc crafts this biodynamic cuvée from Xarel·lo, Macabeo, and Parellada grapes. The result is textured and mineral-driven, with flavors of lemon peel, wet stone, and fennel. Elegant and expressive, this bottle shows how serious, and age-worthy, Cava can be.
- Bodega Mestres ‘Coquet’ Gran Reserva CavaAged for over 30 months on the lees, this Gran Reserva is complex, layered, and bone dry, with notes of brioche, dried apricot, toasted nuts, and citrus peel. Mestres is one of the oldest Cava producers in Spain, having become wine merchants in 1312 and vineyard owners in 1607, their wines showcase both heritage and refinement. This bottle shines with richer dishes like grilled fish and risotto
Stop by the shop to grab your own bottle of Cava and raise a toast to tradition, Spanish style!