Cava is a sparkling wine made in Spain, mainly in Catalonia and Valencia. It is traditionally crafted using three grape varieties: Macabeo, Xarello, and Parellada, with an alcohol content typically around 11-12% ABV.
How it is made
Cava is produced through a traditional method involving secondary fermentation in the bottle. The process begins with the base wine, made from approved grape varieties including Macabeo, Xarello, Parellada, Chardonnay, and others. After the initial fermentation, the wine is bottled with added yeast and sugar. The bottles are aged for a minimum of nine months, during which secondary fermentation occurs. Following this, the bottles undergo remuage (gradual turning) to collect sediment in the neck, which is then removed through disgorgement. Finally, the wine is topped up and corked.
History
Cava production began in 1872 when Josep Raventós, from the Codorníu winery (which had been making wines since 1551), learned the champagne-making techniques in France and successfully implemented them in Spain. The town of Sant Sadurní d'Anoja is considered the heart of Cava production, known for its traditions, winemaking style, and commitment to quality.
Types and styles
Cava is classified by color (white, rosé, or black) and sweetness levels, ranging from Brut Nature (no sugar added) to sweet. Based on aging, Cava is categorized as: standard Cava (minimum 9 months), Cava Reserva (minimum 15 months), and Cava Gran Reserva (minimum 30 months). Each category is distinguished by colored labels: white, green, and black respectively.
How it is served
Cava should be served chilled between 5-8°C. It's best served in tulip-shaped or flute glasses to preserve its bubbles and aroma. When pouring, wine should be gently guided down the side of the glass to minimize foam, filling no more than two-thirds of the glass. Cava is also used in cocktails, notably in the Spanish cocktail Agua de Valencia.
Adapted from the Russian Wikipedia article Кава (игристое вино), available under CC BY-SA 4.0.