5 Facts You Didn't Know About Cava
You’re familiar with the pop of the bottle and the burst of bubbles, but what else do you know about Cava? The sparkling wine born in Spain is rich in taste and heritage and can be savoured come happy hour or mealtime. So open up a bottle of Segura Viudas and learn more about your favorite drink:
- Cava is made using the same process as champagne.
Also known as the méthode champenoise; if you want to impress your friends… In short, it’s a second fermentation that happens in the bottle where sugar and yeast are added to the still wine and then corked – creating those magical bubbles.
- Its name is rooted in the process.
Cava takes its name from the cool, underground caves where bottles transform from still wine to bubbly. Cava means cave in Catalan, paying homage to Catalonia - where it originates.
- Indigenous grapes give Cava its unique taste.
Xarel-lo, Macabeo, and Paralleda are the predominant grape varieties blended to create a balanced sparkling wine. Generally, Xarel-lo provides the structure, Macabeo lends acidity and freshness, and Paralleda gives a creamy, rich character. Red grapes, including Garnacha and the native Trepat are used to make rosé cavas.
- Cava can range from very dry to very sweet.
Brut Nature is the driest, having zero to three grams of sugar per bottle. From there they increase in sweetness: Brut, Extra Dry, Dry, Semi Dry and finally, sweet.
- Cava is much more than just an appetizer and dessert drink.
The crispness of Cava compliments far more than tapas, or little bites. It can be a wonderful palate cleanser for hearty or fried foods and lightens up the richness of some of Fall’s comforting, rich dishes. From fresh seafood to juicy red meat, Cava provides the perfect balance. Prefer something spicy? The fruit-forward quality is a lovely compliment to Thai or Indian foods that bring the heat.
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