What makes a good cava?
Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What makes a good cava?
—Bronnum, from Twitter
Dear Bronnum,
For starters, it’s in my glass. I’m a big fan of cava, Spain’s version of sparkling wine. Cava is made primarily from Spanish varieties such as Macabeo, Parellada and Xarel-lo, in the traditional Champagne method.
The best examples will be crisp and mouthwatering, with a distinctive smoky note and citrus fruit flavors—I often get a candied citrus peel note. My favorite thing about cava is that many of the best examples cost less than $20.
—Dr. Vinny
