Having lived under the shadow of its neighbour for so long, the so- thought-of cheap cousin of Champagne - Spanish Cava is turning the tables at last. Cava has been produced for 140 years and is no imitation, being created with its own grape varieties it¹s a duelling rival.
"Spanish Champagne"
Before the 1970s Cava was known to the world as Spanish Champagne, that was before the E.U ruled that only the wines produced in that specific area of Champagne in France could go by the name.
The E.U ruling actually helped the Spanish growers by making them label their wines under their own name - at the same time restrictions as to what could be labelled as Cava meant an increase in quality. Today Cava, being produced in the same way as Champagne, brings us not an inferior alternative - but an equal in quality and taste and at a better price which produces a superior wine.
Admittedly it all started in the 1870s, with a healthy intention of producing a sparkling wine to rival the French Champagne but to be grown on Spanish soil with local grapes. Cava is sparkling success story that needs a toast and the place to go for a tasting session is the village of Sant Sadurni D¹Anoia in the Penedes region of Catalonia which is said to produce 85% of the total Cava output. The mild climate with an average of 12 14 degrees, limited rainfall and hardly any wind make it ideal growing conditions for the fussy Macabeu, Xarel-lo and Parellada grape.
If you enjoy a bit of bubbly then the Spanish Cava should suit your taste buds and your wallet, try a bottle or two and see! ;-)
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