Cava is made in the same method as Champagne, yet will taste different because the grapes and climate are not the same. But if you like how Champagne has millions of bubbles, Cava will not disappoint. And many times, Cava offers a much better value than Champagne. Cava is produced in Spain, and this cava is made of 50% Parellada, 30% Macabeo, and 20% Xarel-lo.
I tried this Cava on New Years Eve of course, with my friend Sandy – who is starting to get into wine herself. Her line… “I haven’t met a sparkling wine I haven’t liked”. Just the right person to open this bottle with! This cava is a pretty pale gold color with – of course – millions of teeny bubbles. I thought it smelled doughy, Sandy smelled citrus – which I got too. This was definitely ripe on the midpalate (lemony) and finished dry – but not as dry as the Extra Brut’s out there. I liked the crispness and the slight doughy aftertaste as well. This bottle was aged on the lees for over a year, as many high quality Champagne bottles are so the complexity was definitely there for a fraction of the price.