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TYPES OF CAVA
Cava, the Spanish sparkling wine. It is mainly produced in the region of Catalonia, although you can also find cavas made in other areas of Spain, such as Aragón, La Rioja, Valencia, Navarra, Extremadura and the Basque Country.
If you are interested in it cava here you can find Buy Cava .
ACCORDING TO BREEDING TIME
Here the cavas are divided according to the duration of the production process, which goes from the moment of printing to the disgorging, a minimum of 9 months.
- CAVA: From 9 months of aging. Their characteristics are that they are fresh and fruity, with fine and persistent bubbles.
- CAVA RESERVA: From 15 months of aging. Their characteristics are that they have greater complexity and balance, with deeper flavors and a creamier texture.
- CAVA GRAN RESERVA: From 30 months of aging. Its characteristics are that it has great complexity and elegance, its notes are toasted, nuts and more creaminess.
- CAVA PARAJE QUALIFIED: Minimum of 36 months of aging. Its characteristics are that they come from a specific vineyard, thus giving it unique characteristics.
ACCORDING TO THE TYPE OF GRAPES
- WHITE GRAPES:
Macabeo (Viura): Provides freshness and acidity, with some fruity and floral notes. Its use is one of the most common varieties, being the base of many cavas.
Xarel·lo: It provides body, structure and complexity, with herbal and nutty notes. Its use is essential in the traditional cava blend.
Parellada: It provides softness and elegance, with a light and fruity character. Its use complements other varieties, to which it provides balance and subtlety.
Chardonnay: Provides elegance, finesse and aging capacity, with tropical and citrus notes. Its use is to add complexity and depth to some cavas.
- RED GRAPES:
Garnacha (Greneche): Provides body and fruity flavors, with notes of red berries. Its use is for rosé cava.
Monastrell (Mourvèdre): Provides color and tannins, with intense and spicy flavors. Its use is for rosé cava.
Pinot noir: It provides elegance, structure and aging capacity, with notes of cherries and berries. Its use is for rosé cavas and some high-end white wines.
Trepat: Provides freshness, acidity and notes of red fruits. Its use is mainly for rosé cavas.
ACCORDING TO SUGAR CONTENT
Here the cavas are divided according to the grams of sugar added per liter at the end of the process.
- BRUT NATURE: Up to 3g/l and without added sugar . Its flavor is very dry, it is perfect for those who prefer wines without sweetness.
- EXTRA BRUT: Up to 6g/l. Its flavor is very dry, with a touch of sweetness.
- BRUT: Up to 12g/l. Its flavor is dry, with a balance between acidity and a soft touch of sweetness.
- EXTRA DRY: Between 12 and 17g/l. Its flavor is dry, with a notable sweetness.
- DRY: Between 17 and 32g/l. Its flavor is sweet, but it is still dry.
- SEMI DRY: Between 32 and 50g/l. Its flavor is sweet, ideal for those who want to accompany dessert.
- SWEET: More than 50g/l. Its flavor is very sweet, it is ideal to accompany very sweet desserts.
HOW TO CONSUME CAVA
To fully enjoy its flavors and characteristics, you can follow some recommendations:
- SERVING TEMPERATURE:
Young cava and rosé cava, It is advisable to serve it between 5-7ºC.
The cava reserva and gran reserva, it is advisable to serve it between 7-9ºC.
- TYPE OF GLASS:
Flute glass, it is the most common, the narrow and elongated shape helps preserve the bubbles and concentrate the aromas.
Tulip glass: It has a wider base that allows you to better appreciate the aromas. .
Glass of white wine: For the Gran Reserva, some people prefer it to appreciate the aromas and flavors.
- WAY TO SERVE:
The glass should be slightly tilted and the cava poured slowly to minimize the loss of bubbles.
The glass should be filled a little less than halfway so that the aromas can develop and avoid Also let it heat up.
- TIME TO CONSUME:
For an aperitif it is excellent for its freshness and ability to whet the appetite.
During meals, to combine with dishes such as seafood, fish, rice, white meats...
To accompany desserts.
- PAIRING:
Cava Brut Nature and Extra Brut, for seafood, oysters, sushi and fish dishes.
Cava Brut, for appetizers or even dishes main dishes.
Rosé Cava, for soft meat dishes and desserts with red fruits.
Semi Dry and Sweet Cava, for desserts, cakes and fruits.
- STORAGE
Closed bottles should be stored in a cool, dark place, in a horizontal position to keep the cork moist.
Open bottles should be Store with a special cap to preserve the bubbles and in the refrigerator.
- APPRECIATE THE MOMENT
All you have to do is observe the color, enjoy its aromas and savor it.
