Cava

Cava is a Spanish sparkling wine primarily produced in the Penedès region of Catalonia, Spain. It is made using the traditional method (similar to Champagne), which involves secondary fermentation in the bottle to create its characteristic bubbles. Cava is known for its balance between fresh fruit flavors and toasty, nutty notes derived from aging on the lees. The wine ranges from fresh and fruity to complex and creamy, depending on its aging period.

Appearance:

• Color: Typically pale yellow to golden, with variations depending on the style and aging.
• Opacity: Clear and bright, often with a fine and persistent mousse (bubble stream) that signifies its quality.

Aroma:

• Primary Aromas: Citrus fruits such as lemon and lime, along with green apple and pear.
• Secondary Aromas: Notes of white flowers and subtle herbs, which develop from the specific grape varieties used.
• Tertiary Aromas: More complex Cavas that have undergone longer aging periods can exhibit aromas of brioche, almond, hazelnut, marzipan, and fresh bread due to extended contact with the lees.

Flavor Profile:

• Fruit Flavors: Dominated by citrus (lemon, lime), apple, and sometimes tropical notes like pineapple.
• Other Flavors: Depending on aging, flavors of nuts, brioche, fresh bread dough, white chocolate, and marzipan can develop, adding complexity.
• Oak Influence: While most Cavas are made without oak, some higher-end Cavas might have a subtle oak influence, adding a touch of vanilla or toastiness to the wine.

Structure:

• Body: Light to medium-bodied, with a creamy texture in more aged versions.
• Tannins: None, as it is a white sparkling wine.
• Acidity: High, providing a refreshing crispness that balances the wine’s flavors.
• Alcohol: Ranges from 11.5% to 12.5%.