Cava & Its Perfect Pairings for Every Occasion
Learn about Cava & grab 3 easy pairing recipes: citrus marinated olives, blistered shishito peppers & crispy smashed potatoes with tarragon aioli & capers.
If I had to choose a culture of the world that truly showcases how to live in the moment, have fun, and enjoy life, I would have to pick the Spaniards. Life is so vibrant in Spain. The country is full of welcoming, friendly, and happy people. The cuisine is absolutely delicious and prepared in a way that’s meant to be shared with the ones you love. And any country that serves free noshes alongside happy hour beverages, creating a space for people to connect over life’s greatest pleasures, is definitely doing everything right in my book. There would be a lot more peace in the world if more countries adopted Spain’s tapas culture, just saying. Well-fed people are happy people.
Along with tapas, paella, sangria, the flamenco, Gaudí, and Chef José Andrés, Spain has also gifted the world with gorgeous Cava. This Spanish sparkling wine should be on every bubbly lover's shopping list, especially if you are a fan of French Champagne. And in stride with the way Spain rolls, Cava is affordable, accessible to all, and inspiringly spirited.
A Brief History of Spanish Sparkling Wine
In Spain, Cava was first produced by an adventurous man named Don José Raventós, the head of bodega Codorníu. Don José regularly traveled Europe selling his still red and white wines. On one of his fateful trips, he visited Champagne and returned to Penedés inspired to create a sparkling wine of his own. Don José produced Spain’s first traditional method sparkling wine in 1872 using imported equipment from Champagne. He soon had other Spanish winemakers following suit.
When phylloxera devastated the rest of Europe, Penedés was no exception. In 1887, many of the vineyards of the region were destroyed, though luckily many Cava firms were able to survive. Replanting of native Spanish varieties on American rootstock allowed Cava to develop a distinctive personality separate from that of Champagne. A style and identity truer to Spain and representative of place.
In 1972, that identity became official with the establishment of Consejo Regulador de los Vinos Espumosos (Regulatory Council of Sparkling Wines). Though Champagne had provided the original inspiration for Spanish sparkling wine, the time had come for the Spaniards to distinguish their bubbles from those of France. This organization determined Spain’s sparkling wines would be called ‘Cava,’ Catalan for ‘cave’ or ‘cellar.’
Cava Production
How Cava is Made
Cava is produced in the traditional method, the same method used by the French to produce Champagne. In France, this is known as the Méthode Champenoise or méthode traditionnelle. For Cava in Spain, this is known as método tradicional or método clásico. In 2015, this winemaking technique was actually awarded UNESCO heritage in Champagne. Truly, this style of winemaking has been a gift the world over. The production steps are as follows:
Grapes are picked, typically very early in harvest to take advantage of high acidity, and a base wine is produced. The wine is fermented completely dry. Winemakers may choose to blend various base wines to create a blend intended for sparkling wine production. The French call this a cuvée.
A mixture of sugar and yeast is added to the base wine and the wine is bottled. This step is known as tirage. The mixture added at the time of bottling to start the secondary fermentation is called liqeuer de tirage. The bottles are then sealed with a crown cap.
The second fermentation occurs in bottle, the trademark of the traditional method. CO2 released during fermentation creates the bubbles in sparkling wine we all know and love. The secondary fermentation typically adds around 1.3% more alcohol.
The sparkling wine is then aged for anywhere from 9 months to 5 years. The spent yeast cells left over after fermentation, known as the lees, continue to work their magic during the aging period. The lees contribute aromas and flavors of toasted bread, cream, brioche, and biscuit, along with texture and weight to the finished wine. To learn more about lees’ role in winemaking, check out this great article on Wine Folly.
Once the aging process has come to an end, the time has come to get the lees out of the bottle. This process is known as riddling. The horizontal bottles are gradually rotated while being ever so slightly tilted downward. Gravity helps to pull the dead yeast cells into the neck of the bottle. Traditionally, this process was done by hand and still is in many wine cellars around the world. Today, gyro palettes help to streamline this process.
Now for the fun part, disgorging. The necks of each bottle are placed into a freezing liquid, which causes the lees to freeze together. The crown cap is then popped off and the pressure in the bottle shoots out the lees. Leaving behind a clear wine.
The Exposition liqueur is then added to top off the wine from any displacement that occurred during disgorging. This also provides the winemaker with an opportunity to adjust the wine’s sweetness and balance acidity.
Spain produces the second highest volume of sparkling wine made in the traditional method. Second only to France.
Varieties Used in Cava Production
Traditionally, Cava was made with three Spanish varieties: Macabeu, Parellada, and Xarel-lo.
Macabeu – Contributes ripe citrus, stone fruit, and exotic floral aromas. Typically, the base of most blends. Fruity, aromatic, and good acidity. Also the primary grape in white wines of Rioja.
Parellada – The most refined and delicate of the three varieties. Tends to be grown at higher elevations with cooler temperatures. Contributes notes of citrus, quince, yellow flowers, and nuttiness. Adds texture and weight.
Xarel-lo – Contributes body, flavor, and structure, along with apple and tart citrus notes. Provides round body, good acidity and personality. This variety is also used to make a bold, still table wine in Penedés.
These three varieties are the most common in Cava production. By law, Cava can be made from one or more of the following nine grape varieties:
White varieties
Macabeu
Parellada
Xarel-lo
Chardonnay
Subirat (from the white Malvasia family)
Red Varieties
Garnacha Tinta
Monastrell
Pinot Noir
Trepat
Styles of Cava
There are three designations to determine quality levels of Cava.
Cava – Aged for a minimum of 9 months on the lees.
Reserva Cava – Aged for a minimum of 15 months on the lees.
Gran Reserva Cava – Aged for a minimum of 30 months on the lees with the vintage dated on the bottle
Similar to Champagne, Cava can be vintage (produced from a single vintage, dated on the bottle) or non-vintage (produced from a blend of multiple vintages).
Cava is also produced at a variety of sweetness levels.
Brut Nature – up to 3 grams/liter of sugar
Extra Brut – up to 6 g/L
Brut – up to 12 g/L
Extra Seco – between 12-17 g/L
Seco – between 17-32 g/L
Semi-Seco – between 32-50 g/L
Dolce – 50+ g/L
Extra Seco, Seco, Semi-Seco, and Dolce are not permitted in Gran Riserva designation. Brut Nature and Extra Brut are the more popular styles of Cava, and are, therefore, more widely produced.
Regional Information
D.O. Cava is the only Spanish Denominación de Origen that covers a style, rather than a region. Though legally there are six wine regions permitted to produce Cava, 95% of all Cava production happens in Penedés. San Sadurní d’Anoia is the heart of Cava production in Penedés, located about 43 kilometers (27 miles) south-west of Barcelona.
The region accounts for most of the wine coming from Catalonia with more than 140 producers in Penedés. An overwhelming four fifths of the wine produced in Penedés is white with around 15,200 hectares (37,500 acres) planted to white varieties. The majority of white varieties planted are, you guessed it, Macabeu, Parellada, and Xarel-lo. About 4,035 hectares (10,000 acres) are planted to red varieties.
Vine growing stretches from the Mediterranean coastline to the highest areas, at an altitude of approximately 800 m. The largest vine growing area is more central and at an altitutde of 200-300m. The Mediterranean climate experiences moderately hot summers (up to 30°C), mild winters, and moderate rainfall annually. Penedés exhibits a variety of soils including clay, sand, and limestone.
Top Cava Producers
Freixenet and Cordoníu are two huge names synonymous with Cava. Freixenet produces around 96 million bottles per year. Cordoníu, the first Spanish sparkling wine producer and creator of Cava, produces around 48 million bottles per year. Freixenet and Cordoníu are the world’s two largest sparkling wine producers. Not only do the two compete in Spain, but they are also competitors in California. Freixenet owns Gloria Ferrer, while Cordoníu owns Artesa winery. Both California wineries are located in Carneros. Sparkling wine producers also owe a huge thanks to Freixenet for creating the world's first gyropalette.
Other notable producers include Recaredo, Rovellats, Maria Casanovas, Suriol, and Augustí Torelló Mata. Plus, so many more waiting to be discovered!
Cava Pairings 101
First, let’s go over the basics of creating Cava pairings so you can have guidelines to fall back on when dreaming up pairings of your own. Rest assured, Cava is a famously food friendly wine that can be paired with virtually anything. However, be sure to consider the sweetness level and style of Cava when selecting a food pairing.
There are 4 important flavor aspects to consider when it comes to Cava pairings.
Acidity in Food:
Increases the perception of body, sweetness, and fruitiness in wine.
Decreases the perception of acidity in the wine.
A good rule of thumb is to match the levels of acidity in food to the acidity levels of the wine.
Cava, like most sparkling wines, is generally higher in acidity. The majority of Cava produced are Brut Nature and Extra Brut (0-6 g/L of sugar).
High acid Cava with less sugar is a great match for dishes higher in acidity or rich dishes, as the acidity helps cut through the richness of the dish while the bubbles cleanse the palate.
Salt in Food:
Increases the perception of body in wine.
Decreases the perception of bitterness and acidity in wine.
This is why salty foods are phenomenal with sparkling wine, especially Cava. The salt enhances the body of the wine while balancing out the high acidity, allowing other aspects of the wine to shine.
For salty foods, you can pair with any style of Cava depending on your intended effect.
Sweetness in Food:
Increases the perception of acidity, bitterness, and alcohol in wine.
Decreases the perception of sweetness, body, and fruitiness in wine
If you have a dish with sweet undertones, sweet fruits, a decadent cheese, or a dessert, pair with an Extray Seco, Seco, Semi-Seco, or Dolce Cava as these wines have a higher sugar content (ranging from 12-50+ g/L of sugar).
Fat in Food:
Richer dishes with some component of fat make a great pairing for Cava.
Cava higher in acidity will cut through or balance out a heavier dish.
Cava relatively higher in sweetness can have more of a complementing effect to a richer dish.
In addition to the sweetness level, you should also consider the style of Cava when developing pairings.
Cava – aged on the lees for a minimum of 9 months.
Younger Cava tends to be brighter, fresher and fruitier with citrus aromatics and higher acidity.
Reserva Cava – aged on the lees for a minimum of 15 months.
Reserva Cava has developed more complexities with more time spent on the lees.
More earthy, sometimes even mushroomy.
Still have citrus and fruit notes, higher acidity, but with more autolytic qualities.
Richer, with more weight on the palate.
Gran Reserva Cava – aged on the lees for a minimum of 30 months.
Even more complex with further structure and texture from increased lees contact.
Has citrus aromatics, a streak of acidity, and autolytic qualities.
Perfect for more complex dishes with bolder flavors, richer cheeses, heavier meats, etc.
Know that as you elevate with each level of aging from Cava to Reserva to Gran Reserva, you can match with increasingly complex dishes and bolder flavors.
Make It A Tapas Party
Hopefully these guidelines will help you create exceptional Cava pairings. When in doubt, do as the Spanish do and get inspired by traditional tapas like I did here.
If you’re an olive lover, these citrus marinated olives are INSANELY delicious and make the perfect Cava pairing. The citrus in the marinade enhances the fresh citrus notes in the Cava. The thyme brings out the white florals in the wine and the saltiness of the olives is a great complement to the wine’s acidity. Rich, meaty Castelvetrano olives are a great match up to crisp, fresh Cava.
Citrus Marinated Olives with Thyme
If you’re an olive lover, these citrus marinated olives are INSANELY delicious and make the perfect Cava pairing. The citrus in the marinade enhances the fresh citrus notes in the Cava. The thyme brings out the white florals in the wine and the saltiness of the olives is a great complement to the wine’s acidity. Rich, meaty Castelvetrano olives are a great match up to crisp, fresh Cava.
Ingredients
6 oz Castelvetrano olives (1 jar, drained)
1/4 cup olive oil
2 strips lemon zest
2 strips orange zest
juice of 1 orange
juice of 1 lemon
3-4 sprigs fresh thyme
1 clove garlic, thinly sliced or minced
sea salt
cracked pepper
1/4 tsp red pepper flakes
Instructions
In a small saucepan over medium to low heat, warm olive oil. Add garlic, red pepper flakes, and citrus zests. Occasionally stir. Cook until the garlic is golden and pale, about 2 minutes.
Add the olives, lemon and orange juice, thyme sprigs, a pinch of salt, and a bit of cracked pepper. Cook while stirring, about 2 minutes. Transfer to a serving bowl and serve warm.
Blistered Shishito Peppers
Piementos de Padrón are a delicious tapa that’s super simple to recreate at home. If Padròn peppers aren’t available to you, opt for Shishito peppers instead! I absolutely love the mild, green flavor of blistered Shishito peppers and that surprising spicy bite that shows up every so often. Blistered Shishito peppers (or Padròn peppers) make a great Cava pairing because the vegetal, green quality can be rounded out by the citrus or sweetness in the wine. The salt enhances the body of the wine and Cava’s bubbles act as a palate cleanser to the mild heat of the peppers.
Ingredients
8 oz Shishito peppers (1 package)
1-2 tbsp olive oil
pinch of salt
1 squeeze of fresh lemon juice
Instructions
Heat sauté pan or skillet over high heat.
Add 1 tbsp of olive oil to the pan. Add the Shishito peppers to the pan. Cook turning only occasionally so there is some charring on the peppers. About 5 minutes.
Place peppers in a serving bowl. Drizzle with a bit of olive oil and a squeeze of lemon juice. Sprinkle with a pinch of salt. Serve immediately.
Crispy Smashed Potatoes with Garlic Tarragon Aioli and Capers
Patatas bravas are another classic Spanish tapa and a personal favorite of mine. But rather than preparing traditional patatas bravas, I wanted to make something new. These crispy smashed potatoes with garlic tarragon aioli and capers were just the trick!
Ingredients
Garlic Tarragon Aioli
1-2 cloves of garlic (only use 1 if cloves are large)
1 large egg yolk (at room temperature)
2/3 cup olive oil
1/3 cup avocado oil
2 tsp room temperature water (more as needed)
1 squeeze of fresh lemon juice
1 tbsp fresh chopped tarragon (or other fresh herb of choice)
Crispy Smashed Potatoes with Garlic Tarragon Aioli and Capers
24 oz baby medley potatoes (1.5 lbs)
2 tbsp capers
2 tbsp olive oil
garlic tarragon aioli for garnish
pinch of salt
Instructions
Garlic Tarragon Aioli
Place the garlic clove(s) and a pinch of salt into a mortar and pound into a smooth paste with the pestle. If you do not have a mortar and pestle, mince the garlic. Then add a pinch of salt to the minced garlic while on your cutting board. Using the flat side of your knife, press the minced garlic into a paste.
Transfer the garlic paste to a bowl and add the egg yolk. Whisk in a few drops of olive oil. Continue to add the rest of the olive oil a few drops at a time while continuously mixing until you have a thick mixture. Place a kitchen towel around the base of your bowl to hold the bowl in place as you whisk.
Once all of your olive oil is added, gradually pour in the avocado oil in a slow and steady stream while whisking. The finished sauce should have the same consistency as lightly whipped cream.
Don't worry if the sauce gets too thick. Just add 1 tsp of room temperature water at a time and gently whisk in until the mixture reaches the desired consistency.
Add a squeeze of fresh lemon juice and the chopped tarragon. Stir in. Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and place in the refrigerator until ready to garnish the potatoes.
Crispy Smashed Potatoes with Garlic Tarragon Aioli and Capers
Preheat the oven to 425°F.
Wash the potatoes. Place in a medium pot and fill with water so there is at least 1.5 inches of water above the potatoes. Cover the pot and bring the potatoes to a boil over medium to high heat. Allow to boil for about 10 minutes or until fork tender. Strain the potatoes and allow to cool. (This step can be done before making the aioli. You will have time to prepare the aioli while the potatoes cool.)
Line a large baking sheet with parchment paper. Place the potatoes on the parchment sheet. Using the palm of your hand, press to gently smash and flatten the potatoes. Drizzle the potatoes with olive oil. Don't over do it to avoid ending up with greasy potatoes, but make sure there is a bit of oil on each potato. Place in the oven and bake for 15-20 minutes or until the potatoes start getting crispy.
Remove from the oven. Lightly sprinkle the potatoes with a pinch salt. Place the potatoes on a serving tray. Garnish each potato with a dollop of garlic tarragon aioli and a few capers. Serve immediately.
Thanks for reading Sip with Nik! If you enjoy this content, consider helping spread the word by referring a friend and earn credits towards comped subscription months. Cheers!