Champagne wishes and sparkling water budgets?
Pop a bottle of Cava. The second largest bottle-fermented appellation in the world, this traditional method sparkling wine shares some characteristics with Champagne, but certainly stands, proudly, alone. A lower cost of production and land (and honestly, image) has thankfully kept prices relatively affordable, especially with styles meant for early consumption – read, this summer on the patio. Cava DO refers to a style, rather than a strictly delimitated region. Approximately 95 percent of Cava is produced in Spain’s Penedes DO, mainly in cooler ocean-affected Catalunya, though there are several other surrounding regions where Cava is also produced. Macabeo (also known as viura), xarel lo and parellada are the main grapes, though numerous producers also use chardonnay and pinot noir (along with monastrell and garnacha for Rosados).
While Cava’s second ferment occurs in bottle (as with Champagne), the time on lees is lower. nine months for Cava DO; 15 months for Reserva; 24 months for Gran Reserva.
Here are the Top 10 Cavas we have tasted at GOW over the past year.