Cava is a effervescent wine produced in the Catalonia region, in Spain. It is made according to the traditional method, which consists in letting ferment the wine in bottle, like champagne. Cava is mainly produced from white grapes, but it can also be produced from red grapes, depending on the grape variety used. The most commonly used white grape varieties are Xarel-Lo, Parellada and Macabeu, while the most commonly used red grape varieties are the Monasterll and the Garnacha. The cava has a pale or golden yellow dress, and a fine and persistent foam. It has an aromatic bouquet and a fruity flavor, with notes of apples, pears, lemon and peaches. Depending on the grape and style, it can be dry, half or soft. The Cava is often served as a lecture or to accompany meals, and goes well with a wide variety of dishes, ranging from cold starters to meat and fish dishes.
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