Cava is a sparkling wine produced in the traditional method, generally in the Penedès area in Catalonia. Nevertheless, we can also find cavas with the 'denominación de origen' in other places of the Spanish geography, such as Valencia, La Rioja, Navarre, Extremadura and Burgos.

The elaboration of cava is very similar to the one of the champagne, but adapted to main varieties of grapes such as Macabeo, Parellada and xarel-lo. There are different kinds of cava, depending on the amount of sugar added to the broth. Thus, we find breeds such as Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Semi-dry and sweet.

In general, it is recommended to drink it cold. When it is to be drunk on a bucket, it is recommended to have it with ice or iced water. Given its features, it matches perfectly with meat and fish dishes.

The origin of this beverage goes back to the French region of Champagne. After a legal dispute, the origin designation of champagnes was limited only to the broths taken in the French area. Therefor, in Spain, the sparkling wines achieved with this technique are called "cavas", referring to the underground cellars where they are produced.

The intake of this drink is also linked to weddings, banquets and differents events, as it happens with the champagne. Gradually, however, it has begun to penetrate the daily life of many people, who consider cava a wonderful fermented beverage that matches multiple dishes.

Cavas in alphabetical order

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