Changing the perceptions of Cava
There are some wonderful Cava´s from Spain out there. In fact, Cava is often very competitively priced and can offer very good value for money. Unfortunately, the bottom end of the market was flooded by cheap Cava´s which for some time damaged the reputation of Cava, however, I am pleased to see this is no longer the case and the category is growing.
Cava is made in the same way as Champagne using the “Traditional method” in which the wine after bottling goes through a second fermentation and maturation to develop more complex toasty aromas from agin on lees (dead yeast cells) and a fine mousse (the bubbles). Depending on the quality of the grapes, the wines may be aged either for a minimum of 9 months or enjoy extended aging well-beyond 30 months. Longer aging on the lees during the second fermentation allows the wine to develop complex tertiary aromas.