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It is a shame that almost everything with bubbles in gets called Champagne. There are top quality Cavas made by the traditional method that are far better in quality than the most lowly of Champagnes.

 Calling these wines Champagne is to undervalue them. Not only is it incorrect but in common with other sparkling wines, the Spanish Cavas have their own story to tell about the grape varieties used, the soil on which they are grown, and the weather conditions that are quite different to those of Champagne. This Spanish wine has been made by the same methode traditionnelle as French sparkling wines since the end of the nineteenth century.

Cava came into being in the province of Barcelona in 1872 because the local innkeepers and hoteliers could not meet the increasing demand for good sparkling wine. The Catalans decided to make their own sparkling wine instead of always having to import either expensive Champagne or cheap Blanquette de Limoux.

 This wine was made in precisely the same way as the other methode­ traditionnelle wines, but the Cavas have their own taste and character. This is determined by the use of different grapes and other ideas about how a good sparkling wine should taste.

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