Cava is often overlooked and underrated among consumers as a sparkling wine option, something Spanish producers are hoping to change.Supplied
In the hierarchy of sparkling wine, luxurious Champagne is celebrated for its prestige and crowd-pleasing Prosecco is often seen as the life of the party. Cava is often stuck in the middle, overlooked and underrated, especially considering the ongoing efforts of Spanish producers to improve the quality of their sparkling wines, from the light and refreshing styles to the complex and flavourful versions, which can be successful stand-ins for Champagne at a fraction of the price.
Cava means 'underground cellar' in the Catalan language. Two per cent of Cava produced meets the Gran Reserva classification after 30 months in the cellar.Supplied
That’s why Spain’s Cava Denomination of Origin Regulatory Council is ready to celebrate International Cava Day on July 12. As consumers continue to enjoy sparkling wine without reserving strictly for celebratory occasions, they see an opportunity to highlight their affordable and enjoyable bubblies.
The Cava Regulatory Council, which was formed in 1959 to promote sparkling wines made using the traditional method, with a secondary fermentation in the bottle, wants to educate consumers about the diverse range of styles available, depending on the grape varieties used and length of aging.
Cava means “underground cellar” in the Catalan language. The term was embraced to make a distinction between traditional method bubbly from commercial fizzy wines produced in the Charmat method.
Sparkling wine represents a major part of the Spain industry, encompassing 38,000 hectares of vineyards and more than 6,200 winegrowers, 95 per cent in the Penedes region. Cava leads Spanish wine exports, with 349 producers present in more than 100 countries. Germany, Belgium, the United States and the United Kingdom consistently rank as the best markets. Canada was ranked as Cava’s 11th largest export market based on 2023 sales.
Grapes are harvested for Cava in Spain. Cava leads Spanish wine exports, with 349 producers present in more than 100 countries.Supplied
Local grape varieties, xarel·lo, macabeo and parellada, are responsible for more than 90 per cent of production. Chardonnay and pinot noir are used by some producers, while grenache, monastrell and trepat are also allowed in the blend.
More than 80 per cent of annual production is released after then minimum nine months’ aging, resulting in sparkling wines with a citrusy and refreshing character. Roughly 10 per cent are released as Reserva labels following 18 months and 2 per cent meeting the Gran Reserva classification after 30 months in the cellar. Extended aging contributes richer nutty and toasty flavours and a creamier texture to the finished wine.
The value for money prospect of reserva tier wines makes them a popular choice for sommeliers and wine writers. Producers to seek out include Freixenet (Elyssia Gran Cuvée Brut Cava), Juvé y Camps, Parés Baltà, Segura Viudas (Cava Brut Reserva and Cava Heredad Brut Reserva), Vilarnau.