I’ll be the first to admit I was never the biggest fan of Cava. Its always had a bad rap attached to it as being a dirt cheap, low quality, nonvintage version of French Champagne. There is some truth to some of those opinions, and mainly because a lot our exposure to Cava in the States comes from a couple very inexpensive low quality brands. I think this held me back on branching out and delving deeper into Cava in the past. Times are changing in the world of wine and Cava is no different in following the trend.
Cava is a mainly produced in Catalonia, Spain from the Macaque, Parellada and Xarel·lo grapes. Cava is blend of several types of wine, like champagne it is then given a second fermention in the bottle. The process takes nine months.Cava is classified by the amount of sugar added during fermentation; ranging from sweet, to super dry brutes nature. In addition Cava can as well white (blanco) or rosé (rosado) and aged over various amounts of time. I made a cheat sheet for this.I don’t why or when Cava started getting an unjustified stigma attached to it based on quality and price. Cava is changing in Spain. Producers want to make Cavas that can rival some of the best Champagnes. I know this is an almost insurmountable task, but by focusing on overall quality of the wine from growing organically or bio-dynfamically to dramatically increasing the aging process they are making headway. A lot of what I’ve tried recently had very similar characteristics of good quality champagne. The only thing missing is some of the fruit characteristics and that really distinct biscuit flavor.
Here are a couple that I have enjoyed recently.
Recaredo Cava Brut Nature Gramona Cava Brut Impérial Avinyó Cava Rosado Reserva
I was ignorant for being so close minded and am more than willing to try out and explore more Cava in the future. Tasting notes to follow.