What I Learned
Spain’s sparkling wine, known as cava, is truly exciting. The range of grape varietals that can be included in the final cuvee is so diverse, and so unique in some cases, that the end product can be rather surprising to anyone who routinely enjoys other sparkling wines made in the Champenoise (Champagne) or traditional method.
Quality cava is distinguished by being from an area within either Aragon, Castile, Catalonia, Extremadura, or Navarre. Catalonia, though, produces over 90% of all Spanish cava, and much of that comes from the Alt Penedes district. Cava must age a minimum of 9 months on the lees. Three categories are joven (young), which ages only for 9 months; Brut Reserva, which ages a minimum of 15 months, and Brut Gran Reserva, which ages for 30 months. With different aging times to help add flavor complexity, and the wide variety of varietals used in making the cuvee, Catalonia’s cava wines are capable of almost infinite variety, thus suitable for any number of foods and food styles.
The grape varietals used in cava include several unique, native, varietals. Macabeu, Xarel-lo, and Parellada are all white, native varietals. Formerly known as the Montonec varietal, Parellada was named after the founding father of the Naveran winery, in the Alt Penedes district of Catalonia, not far from Barcelona. However, that most international of white varietals, Chardonnay, can also be used. Monastrell, Garnacha, Malvasia, and Trepat are the red varietals most commonly used in cava.
What I Tasted
2014 Cava Brut, Perles Neres, Naveran (Torrelavit/ Alt Penedes): A dry rose sparkling wine (Pinot Noir); with fine bubbles and medium plus salmon color; a yeasty nose, with spice and red berry flavors, hint of mild tannins on the finish.
2013 Cava Brut, Xarel’lo Reserva, Juve & Camps (Sant Sadurni d’Anoia): A dry white sparkling wine with medium minus gold color, and fine bubbles; a neutral nose, with vanilla, toast and slight honey flavors; mild acidity.
Cava Brut, Mont Michel, Reserva, Caves Soler-Jove (Sant Sadurni d’Anoia/Alt Penedes): A dry white sparkling wine blend (Xarello, Parellada, Macabeu), with pale gold color and very fine, lively bubbles; floral and slightly fruity nose with raspberry, and nutty spice notes, very mild acidity.
Cava Brut Nature, Reserva, Freixenet (Sant Sadurni d’Anoia/Alt Penedes): A dry white sparkling wine cuvee (about 40% Macabeu, 30% Xarel-lo, and 30% Parellada) with fine bubbles, and a gold color; yeasty nose, with fruity flavors; mild plus acidity.
Cava Seco, Carta Rosado, Freixenet (Sant Sadurni d’Anoia/Alt Penedes): A dry rose sparkling wine with fine perlage and medium minus salmon color; yeast and floral nose, with sweet raspberry and strawberry flavors, with a hint of floral honey, medium minus tannins, with a nice medium length finish;