One of the most interesting aspects of Cava is the blend of 3 grapes that are used to create it – Xarel·lo, Parellada, and Macabeo. Cava is a sparkling wine that originates from the Catalonia region of Spain. It is often compared to Champagne due to its production method and high quality, but it has its own unique flavour profile and character that sets it apart.
Each of these grapes contributes its own distinctive characteristics to the final product, resulting in a complex and flavorful wine that is enjoyed all over the world.
In this article, we will take a closer look at Cava and the three grapes that are used to make it. We will explore the history of Cava, the production process, and the flavour profile of each of the grapes. We will also discuss some of the most popular brands of Cava and how it can be enjoyed.
Whether you are a wine enthusiast or simply curious about this unique Spanish sparkling wine, this article will provide you with all the information you need to appreciate and enjoy Cava. So, let’s dive in and discover the world of Cava and its three grapes – Xarel·lo, Parellada, and Macabeo.
Table of Contents
- What is Cava?
- History of Cava
- The Traditional Method of Making Cava
- Xarel·lo Grape
- Characteristics
- Regions where it is grown
- Parellada Grape
- Characteristics
- Regions where it is grown
- Macabeo Grape
- Characteristics
- Regions where it is grown
- Other Grape Varieties Used in Cava Production
- How are the Grapes Blended in Cava Production?
- Differences between Cava and Champagne
- Serving and Pairing Cava
- Conclusion
- FAQs
What is Cava?
Cava is a sparkling wine that is produced in Spain, mainly in Catalonia. The name “Cava” means “cellar” or “cave” in Catalan, and it refers to the underground cellars where the wine is aged. Cava is made using the traditional method, which is the same method used to make Champagne. This method involves a secondary fermentation in the bottle, which produces the bubbles that are characteristic of sparkling wines.
History of Cava
Cava has a relatively short history compared to other sparkling wines. The first Cava producer, Codorníu, was founded in 1551, but it was not until the late 19th century that Cava began to be produced on a commercial scale.
Cava production was initially limited to the Catalonia region, but it has since spread to other parts of Spain.
The Traditional Method of Making Cava
The traditional method of making Cava involves several stages. First, the grapes are harvested and pressed to extract the juice. The juice is then fermented in stainless steel tanks to produce a still wine. The still wine is then bottled with a mixture of yeast and sugar, which triggers a secondary fermentation in the bottle.
The bottles are stored horizontally in underground cellars, where they are aged for a minimum of nine months. During this time, the yeast produces carbon dioxide, which dissolves in the wine and creates the bubbles.
Xarel·lo Grape
Characteristics
Xarel·lo is one of the three main grape varieties used to make Cava. It is a white grape that is native to Catalonia, and it is known for its high acidity and full-bodied texture. Xarel·lo wines have a distinctive aroma that is often described as herbal or floral, with notes of pear and citrus.
Regions where it is grown
Xarel·lo is primarily grown in the Penedès region of Catalonia, which is the largest wine-producing region in Spain. It is also grown in other parts of Catalonia, as well as in the Valencia and Murcia regions.
Macabeo Grape
Characteristics
Macabeo is the third main grape variety used to make Cava. It is also known as Viura in other parts of Spain. Macabeo is a white grape that is known for its high acidity and fruity aroma, with notes of apple, pear, and lemon. Macabeo wines are light-bodied and refreshing, with a crisp, citrusy flavour.
Regions where it is grown
Macabeo is primarily grown in the Rioja and Navarra regions of Spain, but it is also grown in other parts of Catalonia, as well as in the Valencia and Murcia regions.
Parellada Grape
Characteristics
Parellada is another white grape variety that is used to make Cava. It is known for its high acidity and delicate aroma, which is often described as floral or fruity. Parellada wines are light-bodied and refreshing, with a crisp, citrusy flavour.
Regions where it is grown
Parellada is primarily grown in the Alt Penedès.
Other Grape Varieties Used in Cava Production
In addition to Xarel·lo, Parellada, and Macabeo, several other grape varieties can be used to make Cava. These include Chardonnay, Pinot Noir, and Subirat Parent (also known as Malvasia). Chardonnay and Pinot Noir are used to produce Cava rosé, while Subirat Parent is used to add aromatic complexity to the blend.
How are the Grapes Blended in Cava Production?
The three main grape varieties used in Cava production are typically blended in equal proportions, although the exact blend can vary depending on the producer’s preferences.
The blend is carefully selected to achieve a balance between the three grape varieties, with Xarel·lo providing acidity and body, Parellada contributing freshness and delicacy, and Macabeo adding fruitiness and aroma.
Differences between Cava and Champagne
Although Cava and Champagne are both sparkling wines made using the traditional method, there are some key differences between the two. Cava is typically less expensive than Champagne, as it is produced in Spain, where labour and production costs are lower.
Cava is also made using different grape varieties, with Xarel·lo, Parellada, and Macabeo being the main grapes used. Champagne, on the other hand, is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes. Finally, Cava and Champagne have different flavour profiles, with Cava generally being lighter and fruitier, while Champagne is more complex and toasty.
Serving and Pairing Cava
Cava is typically served chilled, at a temperature of around 6-8°C. It is often used as an aperitif, but it can also be paired with a variety of foods, including seafood, salads, and light dishes. Cava rosé pairs well with spicy foods and desserts.
Cava is a unique and delicious sparkling wine that is enjoyed all over the world. Its blend of Xarel·lo, Parellada, and Macabeo grapes creates a complex and flavorful wine that is perfect for celebrations or everyday enjoyment. Whether you prefer a dry, crisp Cava or a sweeter, fruitier variety, there is a Cava out there for everyone.
We hope this article has provided you with a better understanding and appreciation of Cava and the three grapes used to make it. From the history of Cava to the production process and flavour profile of each grape, we have covered all the essential information you need to know.
So next time you have the opportunity to try Cava, you can impress your friends with your knowledge and understanding of this unique Spanish sparkling wine.
FAQs
Is Cava the same as Champagne?
No, Cava and Champagne are two different types of sparkling wine. While they are both produced using the traditional method, they are made using different grape varieties and come from different regions.
How long does Cava age?
Cava must be aged for a minimum of nine months before it can be sold. However, some Cava producers age their wines for much longer, resulting in a more complex and refined flavour.
What does Cava taste like?
Cava is generally lighter and fruitier than Champagne, with a crisp, refreshing Cava has a unique and complex flavour profile that varies depending on the blend of grapes used and the length of ageing. However, it generally has a dry, crisp taste with notes of citrus, apple, and pear.
Can Cava be used in cocktails?
Yes, Cava can be used as a base for a variety of sparkling wine cocktails, such as Bellinis and Mimosas.
How should I store Cava?
Cava should be stored in a cool, dark place, away from direct sunlight and sources of heat. It should be stored on its side to keep the cork moist and prevent it from drying out.
