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culture and society
production by type of cava Statistics for 2008 Brut 48%
Extra Brut 48% Dry 10%
Semi-Dry 29%
main export markets
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Statistics for 2008 in number of bottles
growth of exports Statistics in number of bottles
quality of a good cava. For the true aficionados, other factors come into play, such as the type of grape, the use of sugars or the aging time. To produce a cava, in addition to the three preferred varieties of white grape, malvasia and chardonnay grapes may also be used. Although not common, the red grape varieties of red garnacha, monastrell or pinot noir are also a possibility. The trepat variety is used only for rosĂŠ cavas, which are produced in smaller numbers. The aging time determines whether a sparkling wine can be considered a reserve or special reserve. In the case of cava, aging is considered to include the time from the moment the wine is introduced into the bottle for the first time (en tirage), until it is opened again to eliminate yeast sediments (dĂŠgorgement). During this time, the wine is stored in horizontal position in the cellar until its position is changed so that the yeasts can rise to the mouth of the bottle (remuage). For cavas, the minimum aging time is nine months - another difference with champagne, which requires over four years to mature. After 15 months of aging, cava is considered reserve quality, and if it is aged for more than 30 months it reaches the category of special reserve. There are also different types of cava depending on the sugar content. The brut nature variety can contain no added sugar and allows only up to 3 grams per liter. In order of their sugar content, the varieties are (from lowest to highest sugar content) extrabrut, brut, extra-dry, dry, semi-dry and
sweet, which allows up to 50 grams per liter. Although in popular culture they are intimately associated with dessert, cavas are a suitable accompaniment for any dish, from aperitifs to meat, fish, seafood or rice. However, true cava tasting requires the perfect receptacle: a tall, narrow flute glass. Fewer bubbles escape in these glasses, and they allow the crown of foam and the rising string of bubbles to be viewed perfectly. Cavas should always be served at between five and seven degrees Celsius and never chilled in the freezer, as they lose their characteristic flavor and aroma. Given the special nature of its production and its clearly defined organoleptic qualities of texture, color, flavor and aroma, cava is a meticulously prepared wine, both in terms of its production and the instruments that protect and regulate the whole wine-making process. A wine that is a legacy left by a handful of true innovators in their day, who established veritable dynasties such as CodornĂu, Freixenet, Raventos i Blanc, Gramona and Mestres families, cava is a gift to the senses, and a national product that we have the obligation to continue promoting and to protecting. The good results in production and sales (both at home in Spain and abroad) assure the future of this wine, a future in which it can stand up against the best of the champagnes. It is a challenge that we can face in the knowledge that we are offering the world a product of unquestionable quality, and flavor that is one hundred percent Spanish.
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Cava set to overtake champagne Even in the context of economic crisis, people in the sector are relatively optimistic about sales figures at Christmas time, the biggest sales period for cava. What is clear is that the international expansion of cava is closing in on champagne, with very similar sales figures but different trends. In 2008, cava exports grew by 9.6% while the French bubbly dropped by 6.4%. These statistics confirm that while the quality of the two wines is comparable, cava's range of prices makes it more appealing to the consumer.