Cava — Spain's Method Traditionnelle Sparkler

Sparkling wine production in the Penedès began when Josep Raventós i Fatjó of Codorníu returned from Champagne in 1872 and made Spain's first traditional method sparkling wine. The Cava DO was established in 1986 when Champagne successfully lobbied to prohibit use of the term 'méthode champenoise' for non-Champagne wines.

Cava is Spain's most important sparkling wine — produced by the traditional method (secondary fermentation in bottle, the same as Champagne) primarily from indigenous Spanish grape varieties: Macabeu, Parellada, and Xarel·lo in the white wines, Garnacha and Monastrell in the rosados. The vast majority of Cava is produced in the Penedès region of Catalonia, particularly in the town of Sant Sadurní d'Anoia where the Codorníu and Freixenet houses dominate global production. The Cava DO has undergone significant reform in recent years, establishing the Cava de Paraje Calificado (single-vineyard Cava) tier and the Reserva (9+ months on lees) and Gran Reserva (18+ months for non-vintage, 30+ for vintage) categories that reward quality production. Raventós i Blanc, after leaving the DO due to ethical concerns about bulk production under the same denomination, now produces wines under the Conca del Riu Anoia DO — some consider these Spain's finest traditional method sparkling wines.

FOOD PAIRING: Cava's earthy freshness makes it particularly suited to Spanish tapas and Mediterranean cuisine from the Provenance 1000 recipes: Jamón Ibérico de Bellota (the mineral, yeasty wine bridges the nutty fat of the ham), Patatas Bravas, Pan con Tomate (Catalan bread with tomato), Escalivada, Grilled Gambas, Boquerones en Vinagre (white anchovies in vinegar), Tortilla Española.