Cava

The short version

What is Cava?

Cava is made by a second fermentation in bottle, the same broad method used for Champagne, but it uses its own permitted grapes and production zones. Macabeo, Xarel-lo, and Parellada are traditional foundations.

Lemon, green apple, pear, almond, herbs, and toast are common. Styles range from youthful and fresh to long-aged wines with more savory complexity.

In the glass

Flavors to look for

At the table

Food pairings that work

Match the wine’s weight to the dish, then let acidity refresh the palate and savory flavors echo one another.

Where it grows

Regions to know

• Penedès, Spain
• Catalonia, Spain
• Requena, Spain
• Rioja, Spain