When people think of sparkling wine, Champagne might be the first name that comes to mind - but there’s a gem from Spain that’s just as elegant, complex, and celebratory: Cava.
Made using the same traditional method as Champagne, but with its own distinct character and Mediterranean flair, Cava is one of the world’s most underrated sparkling wines. Whether you're sipping it at a rooftop bar in Barcelona or toasting at a seaside estate in Costa Brava, here are 5 essential facts you should know about Cava - and why it deserves a place at your next celebration.
1. It’s made using the same method as Champagne - but costs less
Cava is produced using the traditional method (also known as méthode champenoise), where the second fermentation - the one that gives sparkling wine its bubbles - happens in the bottle. This process takes time and craftsmanship, resulting in fine, persistent bubbles and layered flavors.
So why is it more affordable than Champagne? Mostly because of regional pricing, local grape varieties, and less global marketing. But make no mistake - when it comes to quality, Cava can easily rival its French cousin.
2. Cava comes from Catalonia - but not only
While most Cava is made in Catalonia, especially in the Penedès region near Barcelona, it can legally be produced in other parts of Spain as well. However, Catalonia remains its heartland, where centuries-old vineyards, mountain breezes, and Mediterranean sunshine come together to shape its signature style.
If you’re traveling through the region, a visit to the underground cellars of Sant Sadurní d’Anoia - Spain’s Cava capital - is a must.
3. It’s made from native Spanish grapes
Unlike Champagne, which typically uses Chardonnay, Pinot Noir, and Pinot Meunier, Cava is often made from native Spanish grape varieties like:
Macabeo – delicate and floral
Xarel·lo – complex and structured
Parellada – light and citrusy
This trio gives Cava its bright acidity, subtle fruit, and savory finish - making it incredibly food-friendly and uniquely Spanish in character.
4. Cava isn’t just for toasting - it’s for pairing
One of Cava’s best-kept secrets is how beautifully it pairs with food. From fresh oysters and jamón ibérico to sushi, paella, and even fried chicken, its versatility is part of its charm.
In fact, on many of our culinary journeys through Spain, guests are surprised to find that Cava outshines still wines when it comes to food pairing, thanks to its crisp acidity and refined bubbles that cleanse the palate.
5. There’s more than one kind of Cava (and some are seriously luxurious)
Cava isn’t a one-size-fits-all wine. There are several categories based on aging:
Cava: Aged at least 9 months
Reserva: Aged at least 15 months
Gran Reserva: Aged at least 30 months
Cava de Paraje Calificado: Single-estate, vintage-specific, and highly prestigious
The longer the aging, the more complex and elegant the wine becomes. If you're looking for something truly special, a Gran Reserva or Cava de Paraje offers rich brioche notes, fine mousse, and serious sophistication - perfect for a private tasting or luxury event.
Experience Cava where it’s made
Want to go beyond the bottle? Our curated Spanish experiences include private Cava tastings in historic estates, behind-the-scenes cellar tours, and even blending sessions with expert winemakers. Whether you’re celebrating a honeymoon, an anniversary, or simply a love for fine wine, we’ll take you there in style.
