Anthony Gismondi on Wine
Thursday, July 27 2017

Top 10 : Cava

By: Treve Ring & Anthony Gismondi
The sparkle of Spain

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. 


Written By:
Treve Ring & Anthony Gismondi
Treve Ring & Anthony Gismondi

Every week Treve Ring and Anthony Gismondi collaborate on our Top Ten list, released on Thursday morning, often with a timely theme. If you count carefully the list will more than likely exceed ten names but only because we believe if any wine is tied by a score that makes our list it should be included. We know many of you are wine savvy and can do your own sleuthing to locate our weekly picks but for those who asked: BCLS means it is sold in government retail stores; when we say private wine shops we mean it could be in any private wine shop or liquor retail store (LRS); winery direct means check with the winery online. If it’s not sold in BC we usually try and give you a suggested retail price. Prices change hourly in BC – the price we post is what we are given at publication.