Styles of Cava
Cava is a premium sparkling which comes from Spain. One of the great things about Cava, probably more so than other sparkling wines, is its versatility. This means that there are different styles of Cava to match different occasions, budgets and even different types of food pairings. Three of the main variations in styles are Cava come from the grapes used to make the wine, the level of residual sugar the wine contains and the style in which the wine is made. By style, essentially we are talking about aging, but we are also talking about some more subtle things like how densely the vines are planted and how hard the grapes are pressed.
Styles depending on the grapes used
Probably the most obvious style difference which come from grape varieties predominantly are whether the wines are white or rosé. Sparkling wine production is one of the few places where rosé wines can actually be made by blending red and white wines, as well as by maceration. (For more detail on making rose wine see this post.) White grapes cannot make rosé wines, but red grapes can make either white (blanc de noir) or rosé wines depending on the techniques used. In the Cava D.O. there are four permitted red grape varieties.
As a general rule, rosé wines are more likely to have red fruit flavours than white wines (although white wines made from utilising red grapes may have subtle red fruit flavours as well). Generally red fruits in rosé wines are likely to be things like strawberry, raspberry, cranberry and sometimes cherry. However, rosé Cava can also be made with different levels of sweetness and with different maturation styles, and so there are just as many variations to rosé wines as there are to the white ones.
In an earlier post, we have already considered the 9 varieties of grape permitted in Cava and some of the qualities the add. The key thing to consider here is that it is possible to make a blend incorporating two or more of those varieties or to make a single variety Cava using only one. Theoretically it would be possible to blend all 9 varieties together, but in most cases Cava tends to be a blend of 2 to 4 varieties. Blending different varieties can be used to change the flavour profile. The table below summarises briefly broadly what each variety contributes to the final wine.
| Variety | Characteristics |
| Macabeu | Florals, elegance, balance and aging potential |
| Xarel-lo | Structure, body, acidity, and a distinctive flavour |
| Parellada | Smoothness, delicacy and elegance |
| Chardonnay | Aromats, body, structure and acidity |
| Subirat Parent | Aromats, structure and complexity in aging |
| Garnacha | Balance, aromatic compounds, and alcohol |
| Pinot Noir | Aromats, body and colour |
| Trepat | Light body, medium alcohol, and balanced acid |
| Monastrell | Body and alcohol potential |
The other thing to remember is than most cava is non-vintage, meaning that the wine does not necessarily all come from grapes grown in the same year. Therefore, a blend may well include wine from a previous year’s vintage or a vintage from several years ago if it is thought it adds desirable flavour characteristics to the base wine. On the flip side to this, if you do find a vintage Cava, it will have been heavily influenced by the weather conditions in that particular year, and so may have slightly different flavours to other non-vintage or vintage Cava.
And beyond this, grapes added to the blend may have been grown in different vineyards, harvested at different times or processed in different ways all of which brings different characteristics to the wine. The climate can have a significant impact on the development of flavours, and the soil can also impart particular compounds which change the flavour profile as well. Harvesting earlier can add greater acidity, and harvesting later can allow high sugar levels and more flavours to express themselves. All of those varies by the grape variety.
Styles depending on the level of sweetness
Cava is usually fully fermented to dryness, meaning that all the sugar in the wine is converted by yeast to alcohol. Following fermentation, the wines are left to sit on the lees (dead yeast cells) and for this to happen, all the yeast needs to have run out of sugar. By the end of the second fermentation both the sugar in the base wine and any added as part of the liquer de tirage will have converted. At the end of lees aging, the dead yeast is removed by disgorgement (see this post for more information about making wine using the traditional method.)
However, one of the features of making a sparkling wine using the traditional method is the option to undertake dosage, adding a Liqueur d’expédition. Because the process of disgorging the dead yeast means removing some of the wine from the bottle, there is a need to top the wine up before it is sealed up. This liquid which is added can simply be more of the wine which was in the bottle, or it can have some sugar added to which changes the sweetness level of the wine.
Brut Nature / Zero dosage
Despite the name, Brut Nature can actually have a small amount of sugar in it. The reason for this is that sugar can help to finish the wine, so it is usually desirable to have at least a small amount present. But in terms of quantity the maximum amount of sugar per litre is limited to a maximum of 3g. This makes for a very dry (bone dry) wine. The lack of sugar allows the natural acidity in the wine to be prominent, and for the subtlety of the terroir to be tasted more easily. In many ways these are purer wines.
The grapes used to make Brut Nature wines are often fully ripened. This means that the more Southerly climate in Spain actually provides a more suitable environment for producing Brut Nature styles wines than the cool climate in places such as Champagne. The perceived high acidity in this style of wine means they pair well with certain fish dishes and poultry. The acid can also cut through oily or salty dishes. Alternatively they make great palette cleansers bringing freshness to excite the taste buds prior to eating.
Extra Brut
Moving up the scale slightly, extra brut is still pretty dry, but allows up to 6g per litre of sugar to be added to the wine. Similar to Brut Nature, this is a style which is likely to bring out the natural flavour profile of the grapes, allowing subtle floral notes to express themselves more fully for example. Here as well we find good sharp acidity and food pairings including fish, poultry, sea food and roasted vegetables. The acidity can also help to cut through fatty dishes. Extra Brut and Brut Nature are often a great pairing with English Fish and Chips.
Brut
Brut is by far the best selling style of sparkling wine. This style can have up to 12g per litre of sugar added. The Brut style was in fact invented for the English by Louise Pommery, who noticed the English preference for drinking dry ciders. Back in 1874 her 8g per litre Brut Champagne bucked the trend of adding a whopping 300g per litre! Despite being a greater dosage than both Brut Nature and Extra Brut, one should not be mistake this for a sweet wine, it is still decidedly dry. And it is not unusual for Brut styles to be closer to 6g per litre than 12g.
Brut styles give a little bit of balance to the acid by providing some slight sweet sensations on the palette. They are generally paired with Chicken dishes, pasta with white sauce, mild cheeses and similar style dishes. However, Cava pairs particularly well with things like Serrano Ham when in a Brut style. Brut wines can also pair nicely with slightly spicy dishes such as Asian foods.
Extra Dry
Confusingly extra dry is actually less dry than the Brut style. In this case up to 17g per litre of sugar can be added to the wine. At this level of sugar the wines to most palettes will be beginning to take on a slightly sweeter taste. Generally, we like to drink dry wines so our palettes are not necessarily used to sensing sugar in the wine. The additional sugar does give the Cava a slightly heavier mouthfeel which means it can pair with some quite different foods to say a Brut Nature. Typically these may include Spicy Asian cuisine, cured meats, creamy pasta dishes, cheese, but also sweet dishes as well.
Dry
Dry Cava can have up to 32g per litre of sugar in it. At this level it will taste decidedly sweet, heavier in the mouth and the acidity, while present, will be balanced with the sugar. This can mean that this wine pairs with some more extreme foods. You can try pairing it with Tapas, grilled seafood, and roasted chicken. For most palettes this will taste more like a dessert wine and so it may actually pair well with tart desserts – think citrus based sweet treats.
Semi Dry
This style might be described more accurately as semi-sweet. The sugar content here can be 50g per litre. While that doesn’t match the 300g that Champagne was made with back in the nineteenth century it definitely makes this a style which is going to pair well with desserts. However, it may also pair well with Fried appetizers and spicy dishes. Obviously tastes differ, but this is likely going to be more of a wine to accompany food than for drinking on its own.
Sweet
Having worked through the various categories of ‘dry’, we finally arrive at sweet. This is anything above 50g per litre of sugar. Clearly that leaves quite a bit of scope so sweetness may vary significantly. Good food pairings will likely include fruit-based desserts, foie gras, and blue cheese. It probably won’t pair that well with chocolate, but may work well with desserts which include vanilla, caramel, butterscotch and coconut. This may also be possible to drink following a meal as a digestive, although that is not generally in fashion.
Style Categories
All Cavas require a period of aging in the bottle prior to being disgorged and made ready for consumption. Again on the lees imparts additional flavours and also allows the wine to age which has positive impact on its character. As a result, generally wines which have been longer aged are going to have a more complex array of flavours and are considered higher quality. Of course, not all wines have the potential to age and therefore an aged wine is likely to also have started out as a wine of higher quality in the first place.
To produce these wines that can age, it is necessary to have tight controls on the quality of the fruit used in their creation. This typically means less dense plantations and lighter pressings to ensure only the best grapes and juice are included. It may also involve utilising specific techniques in the vineyard and the winemaking process to ensure a consistency of production method. Knowing this, the Cava D.O. created four distinct categories of Cava which distinguish the vinification, winemaking and aging techniques used.
Cava de Guarda
Cava de Guarda is the category which is designated for the youngest Cava wines. The D.O. stipulates that vines must be planted at a density of no more than 3,500 plants per hectare and that only the goblet or the espalier vine training system must be used. Yeilds in this category are limited to 12,000KG per hectare, although this can very each year depending on the conditions. In terms of wine pressing, only 100L per 150KG of grapes can be obtained to ensure the quality of the juice.
Fermentation occurs using just the juice, none of the other solids (the marc) are included in the fermentation process. Once the second fermentation has completed the wine has to age a minimum of 9 months in the bottle before disgorging. This imparts some subtle characteristics of age, but will generally result in a style of wine which is light, fruity and citric, with crisp, fast bubbles. It is likely to have notes of white flowers, green apple and pear and pair well with appetisers, salads, light canapés and seafood.
Cava de Guarda Superior
Cava de Guarda Superior actually is a blanket term which applies to three different styles of Cava all of which are at a superior level. Wines in this category are all made with longer periods of aging, lower juice yeilds and from 2025 onwards will all have to be made organically. Wines in these categories will usually be of higher quality as the base wines will have been made utilising higher quality fruit. Importantly only established vines of at least 10 years of age can be used to produce these wines. These wines must also be linked to a specific vintage and there must be full traceability for vine to bottle.
Cava Reserva
Cava Reserva is the first superior category. Yeilds in this category are limited to 10,000KG per hectare, although this can very each year depending on the conditions. In terms of wine pressing, only 100L per 150KG of grapes can be obtained to ensure the quality of the juice. The lower yields is reflective of using older vines which tend to yield less fruit, but produce fruit of higher quality as a consequence.
Once the second fermentation has completed the wine has to age a minimum of 18 months in the bottle before disgorging. This imparts more prominent flavours of aging such as bready, yeasty, biscuity notes, as well as some dried fruit and nuts. All of these additional flavours make the wine more complex. Despite aging longer, the wine will still have abundant small bubbles. This style of wine might go well with seafood such as prawns and crab, light spiced foods, and chicken made with lemon, but can also go with breakfast – think yoghurt or eggs, as well as Brie cheese.
Cava Gran Reserva
Taking the next step up, Cava Gran Reserva is the next superior category. Yeilds in this category are also limited to 10,000KG per hectare and pressing to 100L per 150KG of grapes from vines at least 10 years of age. Only Brut styles (Brut Nature, Extra Brut and Brut) are made in this category and it is generally thought that the finest wines tend towards the Brut Nature end. These wines are the highly refined and intensely aromatic.
In terms of aging, the minimum here is 30 months, but many are aged longer, and it is not unusual to see 10 years of age. As a result of the aging the flavours are much more complex. Expression of yeasty flavours is much more developed, as are flavours of nuts and dried fruit. The bubbles are also much smaller and rise more slowly and less aggressively to the top of the glass. This is the ideal wine to pair with things like roast chicken, Iberian Ham and slightly spicy food. However, it would also pair well with Manchego and Parmesan cheeses.
Cava Paraje Calificado
At the top of the pyramid sits the Cava Paraje Calificado category. This is an exclusive list of select Cavas made by only a handful of vineyards. Here the yields are limited to just 60L per 100KG of fruit, or 48 hectolitres per hectare, and only 8,000KG of fruit per hectare. All the grapes in this category must be both organic and hand harvested. Wines can only be made on a specific parcel of land designated with this status by the Cava D.O. Each wine will have specific characteristics from the terroir.
In terms of aging, a minimum 36 months is required, but most well exceed this. Wines here are only made in Brut styles and are only accepted if they pass a classification tasting. This protects this exclusive category. Expect complex, refined and less aggressively bubbly wines in this category. In total in 2024, only 17,000 bottles of Paraje Calificado were produced by only 8 wineries. Of those, only 4,000 made their way outside of Spain. If you manage to get a bottle, it really is something special. Dishes such as lobster, truffles, coffee, mushrooms, gingerbread, smoked meat, dark chocolate, and Roquefort cheese make good pairings due to the wine’s complexity.
Conclusion
So, as you can see, Cava is diverse and there are multiple factors involved in what characteristics your bottle has. Which style you prefer is of course up to you. And it may well be different depending on what you are eating or the occasion. One of the great things about Cava is that it is typically more affordable than Champagne as a consequence of having leveraged technologies which reduce the productions costs without compromising quality. Hopefully this means that even in the Superior categories you can find affordable wines to try.
In the rest of this series we will explore how the Cava D.O. is working on being at the forefront of conservation practice and consider how to get the most out of a buying a bottle. Hopefully you will discover why Cava is so beloved in Spain. And in the meantime, keep on exploring this beautiful planet we live on, one glass at a time.