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Spanish Cava, A Delicious Sparking Wine To Love

Spanish Cava, A Delicious Sparking Wine To Love

Spanish Cava, A Delicious Sparking Wine To Love

Cava is a traditional Spanish sparkling wine mainly produced in the Penedès region of Catalonia. It is primarily a blend of Macabeo, Parellada, and Xarel Lo grapes. Cava can be white or rose.

White And Rose Cava

Cava Rosado (or Rose Cava) exudes charm and elegance. In terms of quality, this pink sparkling wine is indistinguishable from other types of Cava; the distinguishing feature is its color. Rose Cava is made from the skins of red grapes, which give it its color after a brief contact with grape juice. From this point on, the Cava is traditionally made using the same Cava-making process as other varieties. Depending on the month of aging, you can choose Cava Rosado de Guarda, Reserva, or Gran Reserva.

A Blend Of Different Grape Types

Cava must be made using traditional Spanish sparkling winemaking methods, with secondary fermentation in the bottle. The most commonly used grape varieties are Macabeo, Xarel·lo, and Parellada, the most widely planted varieties in DO Cava “origin domination”. In addition, chardonnay, Garnacha, Subirat Parent (Malvasía), Trepat, Pinot Noir, and Monastrell are also allowed grape varieties.

Cava vs Champagne

Cava is a sparkling wine from Spain. Made using similar traditional methods as Champagne; however, it cannot officially be called Champagne because it is produced outside of the Champagne region in France. The different growing regions of Cava and Champagne result in wines with distinct flavors, even though they are made similarly.

The Aromas Of Cava

Cava is a light to medium-bodied, typically dry sparkling wine – with sparkling citrus aromas, pronounced minerality, and lively acidity. Cava matured in yeast for a more extended period often develops wonderful flavors of baked apples with a pronounced nuttiness. The foam is fine, forming a delicious mousse that contributes to a smooth and creamy mouthfeel. The dominant aromas are usually lemon/lime, quince, almond, and sour apple. Secondary aromas often include brioche, fig, and chalky minerals.

See Also
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