Cava

Cava is an inexpensive Spanish sparkler made just like Champagne (see Methode Traditionelle). As in France, the still base wines used for Cava are fresh and lean: fresh (high-acid) so the wine preserves well in bottle and serves as a delicious aperitif, while lean (on flavour) in order to be a ‘blank slate’ for the biscuity complexity that results from the second, bottle fermentation. Like many Spanish whites, Cava can also have a charming and distinctive nutty/almond character, no doubt from the continued (but somewhat threatened) use of local grapes like Macabeo, Xarel-lo and Parellada.