Cava, often referred to as the “Champagne of Spain,” is a sparkling wine that hails primarily from the Penedès region in Catalonia, Spain. Known for its vibrant bubbles and complex flavours, Cava is produced using the traditional method, similar to that of Champagne, which involves a second fermentation in the bottle.
Origins of Cava 
Cavas Freixenet
The roots of Cava can be traced back to the mid-19th century when Josep Raventós, inspired by his travels in the Champagne region of France, produced the first bottles of Cava in 1872. The name “Cava” itself, meaning “cave” or “cellar” in Spanish, was officially adopted in 1970 to distinguish this sparkling wine from French Champagne. Today, about 95% of all Cava is produced in the Penedès area.
Cava and Champagne are sparkling wines but differ in origin, production methods, and flavour profiles. Cava, primarily produced in the Penedès region of Spain, is made using the traditional method (Méthode Champenoise) but often with a blend of indigenous Spanish grape varieties like Macabeo, Xarel-lo, and Parellada. Conversely, Champagne comes exclusively from the Champagne region in France and is made primarily from Chardonnay, Pinot Noir, and Pinot Meunier. While both sparkling wines undergo a secondary fermentation in the bottle, Champagne tends to have a richer, more complex flavour profile with notes of toasted brioche and citrus due to its longer aging process and the unique terroir of the Champagne region. Conversely, Cava often showcases brighter, fresher
This Article was originally published on My Wine Pal
