Beverage

Cava

Cava is Spanish traditional-method sparkling wine, historically centred on Catalonia’s Penedès with Macabeo, Xarel·lo, and Parellada, now also allowed from defined zones elsewhere in Spain. Bottle fermentation and lees contact give biscuit and citrus structure closer to Champagne than to tank Prosecco, while climate and grape mix often yield a slightly earthier, nuttier profile. Reserva and Gran Reserva ageing rules push complexity; recent single-zone labels (such as Cava de Paraje) mark higher-ambition parcels. Dry Cava works in paella deglazes, seafood stews, and tempura batters where you want acid and subtle yeast rather than heavy oak. It is a practical cooking substitute for Champagne when budget matters; choose brut nature or brut for savoury pans and leave semi-seco for fruit and pastry.

Also known as: Cava