Cava and Spanish Sparkling

Shop cava and Spanish sparkling with a strong showing from Catalonia.

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Cava and Spanish Sparkling questions

What is Cava wine?

Cava is Spanish sparkling wine made mainly by traditional bottle fermentation. It is most closely associated with Catalonia and often uses Macabeo, Xarel-lo and Parellada grapes. This method creates bubbles during a second fermentation in the bottle. Cava can be dry or sweet, with styles ranging from fresh citrus fruit to nutty, brioche-like complexity.

What is the difference between Cava and Champagne?

Both Cava and Champagne are traditionally bottle-fermented sparkling wines, which can create fine bubbles and yeast-derived complexity. Champagne must come from its namesake French region and commonly uses Chardonnay, Pinot Noir and Meunier. Cava is Spanish and often uses Macabeo, Xarel-lo and Parellada. Climate, grapes and aging rules lead to distinct flavor profiles.

What food pairs with Cava?

Cava's freshness and bubbles make it a good match for tapas, jamón, fried seafood, grilled fish, salty snacks and soft cheeses. A dry bottle also works with paella, especially seafood versions. More mature styles with lees character can accompany roast chicken or richer appetizers. Serve well chilled, around 40 to 45 degrees Fahrenheit.

How do I choose a Cava?

Choose based on sweetness and aging. Brut Nature has little to no added sugar, while Brut is dry and Extra Dry is sweeter despite its name. Longer-aged Cava often has more toast, nut and creaminess. For simple aperitif drinking, seek a fresh young style. For dinner, choose a bottle with more lees aging and concentration.