notes from a wineaholic/cava

ok, so much for the piss and vinegar (don't you love that expression?) now the good stuff. Barcelona is the capital of Catalonia, the Penedes is the most important wine making region there, and the area where Cava, the spanish sparkling wine, is principally made. to be called Cava, a Spanish sparkling wine must be made in the champenoise method, which is that the secondary fermentation which creates the bubbles takes place in the individual bottle. and like champagne, Cavas can range from brut to sweet. Cava, however, is not sparkling wine trying to be champagne (and who likes pretentious wine anyway, except maybe the french) there are numerous things they do not have in common, including the fact that all the grape varieties used in Cava are white, unlike most champagne, which is a marriage of red and white grapes. the length of aging, the number of still wines used in the making of each, and finally, the fact that climatically, the Penedes and Champagne have almost nothing in common. also, while the drinking of champagne is thought to be a luxury, accompanied by the comparable indulgence of caviar, Cava is comfort wine. not being such a "separatist" drink it even seems more politically correct (for those of you that care). much like its italian cousin, prosecco, it is the perfect way to start a summer evening, accompanied by a humble appetizer like pan con tomate, which is a Catalonian specialty of thick slices of warm grilled country bread, rubbed on both sides with the cut side of a juicy ripe tomato and then drizzled with extra virgin olive oil. so enjoy your Cavas; little fuss, it wont break the bank and you don't have to wait for some fish to ovulate to have a nosh with your wine.
CAVA BY THE GLASS

MAKING CAVA

THE PENEDES REGION