Cava (meaning “cave” in Spanish) is produced in a large area in northeastern Spain (west of Barcelona). Although traditionally made with the grape varietals Macabeo, Parellada, and Xarel-lo, many younger winemakers have begun experimenting with traditional Champagne varietals like Chardonnay and Pinot Noir.
Cava undergoes its secondary fermentation in the bottle, much like Champagne. It must be aged a minimum of 9 months before being released, with higher end wines being aged up to 30 months.
Food Pairing: Seafood, cheese, fresh fruit
Pronunciation: KAA vuh