Cava: Difference between revisions
Created page with "'''Cava''' (/ˈkɑːvə/; Spanish and Catalan: Cava) is a Spanish sparkling wine produced predominantly in Catalonia using the traditional method of secondary fermentation in the bottle. The term derives from the Spanish word for "cellar", reflecting the underground storage used for maturation. Recognised under the Denominación de Origen Protegida (DOP) system, Cava is regulated by the Consejo Regulador del Cava, which defines authorised grape varieties, product..." |
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== Definition and characteristics == | == Definition and characteristics == | ||
'''Cava''' is a Spanish sparkling wine produced primarily using the traditional method, in which secondary fermentation takes place in the bottle.<ref>Decanter, "Cava: Spain’s Traditional Method Sparkling Wine", decanter.com, 2021.</ref> It is most commonly made from the indigenous grape varieties Macabeo, Xarel·lo, and Parellada, though authorised international varieties such as Chardonnay and Pinot Noir are also permitted.<ref>Wine Folly, "Cava Wine Guide", winefolly.com.</ref> The wine is classified into several categories based on ageing time on the lees, ranging from Cava (minimum nine months) to Cava de Paraje Calificado, which requires at least 36 months. Flavour profiles vary from light and citrus-driven to more complex, autolytic expressions with notes of brioche and almond, depending on ageing and grape composition.<ref>de la Serna, ''Guía Peñín de los Cavas y otras burbujas'', S.A. Ediciones, 2020, ISBN 978-8412137204.</ref> | '''Cava''' is a Spanish sparkling wine produced primarily using the traditional method, in which secondary fermentation takes place in the bottle.<ref>Decanter, "Cava: Spain’s Traditional Method Sparkling Wine", decanter.com, 2021.</ref> It is most commonly made from the indigenous grape varieties Macabeo, Xarel·lo, and Parellada, though authorised international varieties such as Chardonnay and Pinot Noir are also permitted.<ref>Wine Folly, "Cava Wine Guide", winefolly.com.</ref> The wine is classified into several categories based on ageing time on the [[lees]], ranging from Cava (minimum nine months) to Cava de Paraje Calificado, which requires at least 36 months. Flavour profiles vary from light and citrus-driven to more complex, autolytic expressions with notes of brioche and almond, depending on ageing and grape composition.<ref>de la Serna, ''Guía Peñín de los Cavas y otras burbujas'', S.A. Ediciones, 2020, ISBN 978-8412137204.</ref> | ||
== Geography and occurrence == | == Geography and occurrence == | ||