Cava is the name of a type of Spanish white or pink sparkling wine. Cava’s name comes the Latin word meaning “cave” as the wine was in early times stored in caves for preservation and aging. Cava is produced in the same method that is used to make Champagne (known as the ” Champagne method” – for more information, see the Sparking wines overview), but unlike some Champagnes, it is made only from white grapes. In 1991, the European Union established criteria for the production and naming of Cava, so to identify a true Cava, a star with four-points is printed on the base of the cork.

Cava is usually fruity and pleasantly acidic and has 6 levels of dryness in which it is produced: brut nature, brut (extra dry), extra seco, seco (dry), semi-seco (medium) and dulce (sweet). When purchasing Cava, the general rule is the more expensive the Cava, the drier the wine is. That being said, the price of high quality Cava is still a relative bargain when compared to Champagne. There are three major brands of Cava: Codorníu, Freixenet, Segura Viudas.

Cava is well-paired with Bouillabaisse (a seafood stew), Spanish tapas, seafood (especially shellfish), and a broad range of Asian cuisine, including sushi and Thai food.