Cava

Cava is a dry, traditional-method sparkling wine from Spain, most famously made in Catalonia from grapes including Macabeo, Xarel-lo and Parellada. Expect lemon, green apple and pear with almond, toast and gentle brioche notes. Crisp and seriously food-friendly, it’s brilliant with tapas, seafood, sushi, fried food, charcuterie and paella.

Taste:

Crisp, bubbly and bringing considerably more to the table than just being "Spanish fizz".

Cava is typically dry and light to medium-bodied, with lively acidity and flavours of lemon, green apple and pear. You may also find white flowers, herbs and subtle almond notes.

Because Cava undergoes its second fermentation inside the bottle, time spent ageing on the lees can add flavours of bread, biscuit, toast and nuts. Longer-aged examples become increasingly creamy and complex.

Most Cava you'll encounter is Brut, although sweetness levels vary, so checking the label is always worthwhile.

Fresh fruit, fine bubbles, savoury complexity. Cava has been quietly overdelivering for years.

Food Pairings:

Cava and tapas are an extremely easy place to start.

Try it with jamón, chorizo, Manchego, tortilla española, croquetas, patatas bravas, garlic prawns or a full tapas spread.

Seafood is another brilliant match. Pair Cava with prawns, mussels, crab, calamari, oysters, grilled fish or seafood paella. Sushi and sashimi work beautifully too.

Its bubbles and acidity make fried food particularly good territory, including calamari, croquetas, tempura, fried chicken and fish and chips.

Cava also works well with charcuterie, olives and salted nuts, making it a very useful bottle when you're putting together sharing plates.

For cheese, try Manchego, Brie or other creamy and nutty styles.

Similar Wines:

If you enjoy Cava, Champagne is an obvious next stop for another traditional-method sparkling wine with plenty of lees-aged complexity.

Crémant offers French traditional-method bubbles from outside Champagne, while Franciacorta brings an Italian take on the same bottle-fermented approach.

Prosecco is worth exploring if you want something lighter, fruitier and more floral, with less emphasis on toast and brioche flavours.

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More About Cava:

Cava is a protected Spanish sparkling wine appellation, with the vast majority produced in Catalonia, particularly around Penedès and the town of Sant Sadurní d'Anoia.

Traditional local grapes include Macabeo, Xarel-lo and Parellada, although varieties such as Chardonnay and Pinot Noir are also permitted.

Like Champagne, Cava gets its bubbles from a second fermentation inside the bottle and must spend time ageing on its lees.

You'll also see categories reflecting longer ageing, including Reserva and Gran Reserva, alongside newer classifications designed to highlight vineyard origin and quality.

Same bubble-making method as Champagne. Completely different grapes and country.

And usually a considerably friendlier conversation with your bank balance.