Cava
means a sparkling wine made in the Champagne method. It
is not strictly speaking a region, although some 95% of
Cava comes from Catalonia and most of that from the area
surrounding Sant Sadurni d’Anoia in Penedès.
The first such wine was made in 1872 by Josep Raventos,
whose family own Cava giants Codorníu. Over time
it became the most successful sparkling wine outside of
Champagne and today has a following all around the world.
Traditionally Xarel-lo, Parellada and Macabeo grapes are
used, but increasingly Chardonnay and now Pinot Noir are
becoming important Cava grapes too. Because the area gets
a lot more sunshine than Champagne, Cavas are often softer
with riper fruit flavours and many people find them more
pleasurable than Champagne itself.
