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The Spanish word cava (pl. cavas) means "cave" or "cellar", as caves were used in the early days of cava production for the preservation or aging of wine. [2]: 143–144 Spanish winemakers officially adopted the term in 1970 to distinguish their product from French champagne.
Dubbed the Champagne of Spain, cava is a sparkling wine with small, fine bubbles from the Cava Denominación de Origen (D.O.) area. It can be white or rosé (rosado).
In this guide, we’ll give you an overview of everything on the Cava menu, so you have all the details you need to make your choice. We’ll break down the menu into different sections, like their tasty bases, proteins, dips, spreads, and toppings, so you can see all the options available.
Cava is Spain's best-known sparkling wine, produced mainly in the region of Catalonia. That said, it's one of the few Spanish wines with Designation of Origin (D.O.) status that isn't tied to one particular region.
Cava is Spain's iconic sparkling wine style, and the Iberian Peninsula's answer to Champagne. The traditional grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne grapes Chardonnay and Pinot Noir are also now being used.
Cava continues to be served at royal functions and was even poured at the coronation of King Felipe VI in 2014. In 1959, the sparkling wine became known officially for the first time as Cava. As international interest in Cava has grown, its identity as a Spanish sparkling wine has also expanded.