Tell me about Cava, the Spanish Sparkling Wine!

Cava, a sparkling wine originating from Spain, undergoes a meticulous process to achieve its distinctive taste and effervescence. It begins with the selection of specific grape varieties, primarily Macabeo, Xarel-lo, and Parellada, although Chardonnay and other grapes are sometimes used. The grapes are harvested by hand to ensure quality and then gently pressed to extract the juice. This juice undergoes fermentation in stainless steel tanks, where yeast and sugar are added to kickstart the fermentation process.

After the initial fermentation, the base wine is blended to achieve the desired flavor profile and then bottled with a mixture of yeast and sugar, known as the liqueur de tirage. The bottles are sealed with crown caps and stored horizontally in cellars for a second fermentation, known as the traditional method. During this stage, carbon dioxide is trapped within the bottle, creating the characteristic bubbles.

Following the secondary fermentation, the bottles are aged on their lees, allowing the yeast to impart complexity and depth to the wine. The duration of aging varies depending on the desired style of Cava, ranging from a minimum of nine months to several years for high-quality Reserva and Gran Reserva varieties. Finally, the bottles undergo riddling, disgorging, and dosage before being labeled and released for consumption, resulting in a delightful sparkling wine enjoyed worldwide for its crispness, fruitiness, and elegance.