In about 1860, the Spanish wine producer José Raventos, inspired by the champagne success story, decided to begin the production of a new sparkling wine, using traditional Catalan methods. The white grape varieties Macabeo, Parellada and Xarello proved to be ideal for the production of sparkling wines. Other international varieties are now used too, like the champagne varieties, Chardonnay, Pinot noir and Pinot meunier. The wines were kept in natural caves, 'cava' in Spanish, in order to age and thus they got the name. 

Cava is either white or pink and, like champagne, it comes in different levels of sweetness. The names used to define the sweetness, from dry to sweet, are: Brut Nature, Extra Brut, Brut, Extra seco, Seco, Semiseco, Dulce. 

The areas that produce cava today, include regions outside Catalonia, but the largest cava-producing area is Penedes, about 40 kilometres south-west of Barcelona; 95% of total cava production takes place in Penedes, by small and large wineries. Two of the most famous and appreciated wineries are Cordoniu and Freixenet. 

Cava is suited to the same culinary items and groups as champagne, but also goes well with seafood. Dry cava can be consumed at room temperature, but the sweeter the cava is, the colder it must be.

Cava is available in most wine shops with imported wines.

Salud!