What is Cava?

Cava, Spanish sparkling wine, is arguably one of the best valued sparkling wines in the world.

The term ‘Cava’ gets its name from the Catalonian name for ‘cellar’ and was adopted in the 70s by the Spanish when they agreed to drop the use of ‘Champana’. It might have been a bit misleading if they continued to use that name to this day…

It is within the region of Catalonia, north-east Spain, where 90% of all Cava is produced, and most of it centres around the town of Sant Sadurni d’Anoia. Producing Cava is not limited to a certain area of production, unlike other Spanish DOP, however the grapes themselves (Macabeo, Xarello, and Parellada to name a few) must be grown in prescribed regions. These regions, also known as municipalities, are restricted to Catalonia, Valencia, Aragon, Extremadura, Navarra, Rioja and the Basque country.

The 3 main grape varieties found in Cava

The Xarello grape in Cava is very productive and is actually indigenous to this region - it roughly covers about 26,000 acres of Catalonia in 2020. Xarello gives notes of fennel and apples which makes up one of the distinguishing features of Cava. It is a powerful grape variety that helps to produce powerful and ageworthy Cava.

The Macabeo grape in Cava is the second most planted grape variety in northern Spain, with a total coverage of 136,000 acres in 2020. In Cava it is used more as a base wine as the grapes create a rather bland dry white wine, but when blended with Xarello and Parellada it can help to make some exceptional Cava.

The Parellada grape in Cava is a highly regarded white grape variety and is grown almost exclusively in Catalonia. In 2020 it covered roughly 22,200 acres and in conjunction with the Xarello and Macabeo grapes, are used to produce Cava. It is the least planted of the three main grape varieties to produce Cava but can create aromatic and high-quality wine when grown in cooler climates.

What should I pair with Cava?

Jamón Ibérico & Manchego Cheese

Flavour profile match: Jamón Ibérico brings rich, nutty and savoury notes with an elegant melt-in-the-mouth texture. Manchego, which is a sheep’s milk cheese, is firm and slightly tangy, with a buttery finish.
Why it works: Cava’s high acidity and fine bubbles cut through the fat of the jamón and cheese, cleansing your palate between bites. The toasty, yeasty character of traditional method Cava complements the aged, umami depth of both components. This pairing emphasises Cava’s versatility with salty, cured, and aged foods, making it a great choice for tapas.
Serving suggestion: Thin slices of jamón at room temperature, Manchego aged 6–12 months, Marcona almonds, quince paste (membrillo), and a Brut Cava

A bottle of Codorniu cava Spanish sparkling wine — **Pocket Sommelier recommends:**

Codorniu Vintage Cava available from Sainsbury’s at £10.50 a bottle

Seafood Paella

Flavour profile match: A classic Spanish dish featuring saffron-scented rice, shellfish (like mussels, clams, and shrimp), and sometimes squid or firm white fish
Why it works: Cava’s crispness and minerality enhance the briny freshness of seafood and balance the richness of the paella’s rice base. The slight bitterness from saffron and caramelized “socarrat” (crusty rice bottom) harmonizes with the toasty, nutty notes found in aged Cava. A Brut Nature or Brut style is ideal to stand up to the umami and spice, without adding sweetness.
Serving Suggestion: A lemon wedge, fresh parsley, and a glass of Reserva Cava, which is aged longer for deeper complexity

A bottle of Segura Viudas cava — **Pocket Sommelier recommends**:

Segura Viudas Brut Vintage Premium Cava available from Tesco at £12.00 a bottle

Fried Calamari with Aioli

Flavour profile match: Crispy battered calamari with a creamy, garlicky aioli dipping sauce
Why it works: Cava’s bright acidity and bubbles cut through the oiliness of fried food, making each bite feel fresh. The wine’s citrus and green apple notes highlight the seafood’s delicate flavour, while the yeasty nuance pairs well with the garlicky aioli. Like Champagne, Cava shines with salty, crunchy textures. It’s one of the best sparkling wines for fried food.
Serving suggestion: Lemon zest or wedge, a side of pickled peppers, and a chilled young Brut Cava (non-vintage is perfect).

A bottle of Waitrose own label cava sparkling wine — **Pocket Sommelier recommends:**

Waitrose Brut NV, Spanish, Cava available from Waitrose at £8.00 a bottle

Cava - What is Cava and What to Pair It With?