Cava recipe — Catalonia's bubbly overachiever — all the Champagne sophistication at half the drama. Originally from Spain.
I'm the friend who went to Europe for a semester and came back genuinely cultured, not just pretentious. I know my worth but won't bankrupt your celebration. Traditional methods, modern attitude — I'm proof that Spanish excellence doesn't need to shout.
Cava must be aged for a minimum of 9 months on its lees (dead yeast), with premium versions aged up to 30 months. This aging process creates those tiny, persistent bubbles that distinguish it from cheaper sparkling wines made with simpler methods.
Created in the 1870s by Josep Raventós at Codorníu, who brought Champagne's méthode champenoise to Catalonia using local grape varieties. The name 'Cava' came later in 1970, derived from the underground cellars where it ages, after legal disputes with French Champagne producers.
Category: wine | Difficulty: easy | Base spirit: None | ABV: 11.5-12.5%
Origin: Spain