Wine 101: Cava

As I sip on a glass of Cava in the beautiful bay of Sitges in Catalonia, Spain, I am reminded how bubbles make me feel special. Yes, this setting is pretty magical, but regardless of where I am and what the day has been like, bubbles ALWAYS put a smile on my face!

Most people think of sparkling wine when they have a special occasion to celebrate. New Year's Eve, weddings, birthdays, Mother’s day, the list goes on. Yet on a casual Monday night - we think twice. Why?

I am in the mindset that you should treat yourself to something nice every day. But as much as I love Champagne, I can’t afford to spend $50+ on a bottle each time I want bubbles. Luckily, there are plenty of well-priced sparkling wines that won’t break the bank. In my mind, Cava is unbeatable when it comes to value and cost.

Made in Spain, it uses the same method of vinification as Champagne (Méthode traditionielle), which is the best way to achieve fine and delicate bubbles. The wine spends some time on dead yeast cells (lees), giving it some nice, complex notes of brioche and acacia.

However, Cava will never taste like Champagne. The combination of different grapes and terroir gives Cava it’s own distinct personality. The typical Cava is made from a blend of three indigenous white grape varieties - Xarel-lo, Parellada and Macabeo. They are responsible (especially xarel-lo) for the distinct earthy notes that we often associate with Cava.

Even though Cava can be made in different regions in Spain, most of it is produced in Penedès. Sitting here by the seaside where locals and tourist come for vacation to enjoy the hot weather and the nice beaches, it’s hard to imagine that this region is hospitable to making sparkling wine. Yet if vacationers are content by the seaside, the grapes for the production of Cava too have found a happy home at a higher altitude (500-800m). This allows the grapes to preserve their acidity - essential for the production of sparkling wine.

Spaniards certainly don’t wait for a special occasion to pop the cork on a bottle of Cava, they produce and consume a lot of it. It is the perfect partner for jamòn ibérico, croquetas, patatas bravas, olives and pintxo. At home, I love to pair sushi with Cava. Don’t worry, you can find a good bottle at $15. What a great way to start the week! Here’s to Mondays that just got better. Salud!

Michelle Bouffard is a wine educator and journalist who splits her time between Montréal & Vancouver. She is the president of the BC Chapter of the Canadian Association of Professional Sommeliers. She Tweets @michellebwine and Instagrams @michellebouffard.