Cava is Spain's traditional-method sparkling wine, made mainly from the native trio Macabeo, Parellada and Xarel·lo, chiefly in Catalonia's Penedès. Like Champagne, it undergoes a second fermentation in bottle and lees ageing, giving fine bubbles, green apple, citrus, almond and a savoury, slightly earthy, brioche character — at a fraction of Champagne's price. Crisp and food-friendly, it is brilliant value fizz.
Structure
| Body | Macabeo gives freshness, Parellada delicacy and Xarel·lo structure and that distinctive earthy, savoury note. Aged Cava de Guarda Superior and Gran Reserva spend years on the lees, gaining toast and complexity. Increasingly, single-estate 'Corpinnat' producers push quality higher still. |
|---|---|
| Acidity | High, crisp. |
| Tannin | None (white sparkling). |
| Finish | Crisp and savoury, with citrus, almond and a brioche note. |
| Aroma | Green apple, lemon, almond, brioche and a savoury, earthy hint. |
Serving: 8–10°C (46–50°F). · Decanting: None; serve chilled.
Cava Blend drinking window
| Tier | Drinking window |
|---|---|
| Cava Brut (non-vintage) | Drink within 1–3 years. |
| Reserva | Best 2–6 years. |
| Gran Reserva / Corpinnat | 5–15 years. |
| Vintage | Drinking window |
|---|---|
| 2018 | Drinking well now. |
| 2020 | Hold to 2028. |
| 2021 | Drink now to 2030. |
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Cava Blend — questions answered
What grapes are in Cava?
Mainly Macabeo, Parellada and Xarel·lo — Spanish natives — though Chardonnay and Pinot Noir are also permitted.
Is Cava made like Champagne?
Yes — Cava uses the same traditional method, with a second fermentation and lees ageing in bottle, making it far better value.
What does Xarel·lo add to Cava?
Structure and a distinctive earthy, savoury, slightly herbal character that sets Cava apart from Champagne.
What food pairs with Cava?
Tapas, fried seafood, jamón and salty snacks — its acidity and savoury notes are very food-friendly.