Cava – A Look at the New Laws

CAVA: the Spanish Sparkler and Updated Winemaking Regs     by Joe Via

The wine laws in Spain are changing to identify and dictate regional geography boundaries to distinguish the Cava production D.O.’s., Denominación de Origen, i.e., where the grapes are grown.

There is not just one production zone, but four. Two now also have sub-zones.

In Spanish, Cava translates to underground wine cellar. It’s also how quality sparkling wines from Spain are labeled. These quality sparkling wines go through the same process used to make Champagne in France, which is known as the Méthode Champenoise or ‘Método Tradicional’ – (Traditional Method) and is characterized by a secondary fermentation inside each bottle.

Cava has its own distinctive character due to using native grapes and also because of Spain’s much warmer climate.

Aside from using the same production method, aging or cellar times differ from Champagne that requires longer development time for some wines.

From very sweet to bone dry, Cava is produced in a range of categories and types to fit every palate.

Not all Cava is the same. Join us to discuss how Cava is produced, grape varieties used, and the regional differences. The three wines selected, and available in the Pennsylvania Fine Wine and Good Spirits Stores are:

• PLCB Code #82105 – Black Elk Travitana Cava (Requena D.O.P.)  

               Non-Vintage – $12.99

• PLCB Code #83514 – Sokatira Brut Rosé  

Non-vintage – $15.99

• PLCB Code #82209 – Castellroig Brut Reserva Corpinnat  

               Non-Vintage – $14.99

Please join us on Sunday, June 27^th at 3:30 p.m. Eastern/New York time at the Zoom link below to taste some great Cava and learn about the story behind those great sparklers!   Zoom information follows below.

https://zoom.us/j/95270773498?pwd=NzZGdHJrOVNwcGRMc3lSZWJSOTFOUT09

Meeting ID: 952 7077 3498
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