Top 10 : Cava

Pop a bottle of Cava. The second largest bottle-fermented appellation in the world, this traditional method sparkling wine shares some characteristics with Champagne, but certainly stands, proudly, alone. A lower cost of production and land (and honestly, image) has thankfully kept prices relatively affordable, especially with styles meant for early consumption – read, this summer on the patio. Cava DO refers to a style, rather than a strictly delimitated region. Approximately 95 percent of Cava is produced in Spain’s Penedes DO, mainly in cooler ocean-affected Catalunya, though there are several other surrounding regions where Cava is also produced. Macabeo (also known as viura), xarel lo and parellada are the main grapes, though numerous producers also use chardonnay and pinot noir (along with monastrell and garnacha for Rosados).

While Cava’s second ferment occurs in bottle (as with Champagne), the time on lees is lower.  nine months for Cava DO; 15 months for Reserva; 24 months for Gran Reserva.

Here are the Top 10 Cavas we have tasted at GOW over the past year. 

91/100Cava Torello 225 Brut Nature Gran Reserva 2012Spain

90/100Juve y Camps Gran Reserva Brut Nature Reserva de la Familia 2012Sant Sadurní d'Anoia, Penedès, Catalunya, Spain

90/100Giró Ribot Brut Reserva Cava Ab Origine N/VPenedès, Catalunya, Spain

89/100AA Alta Alella Privat Brut Nature Reserva Cava 2013Spain

89/100Parés Baltà Cava Brut B Organic N/VPenedès, Catalunya, Spain

88/100Segura Viudas Heredad  Brut Reserva N/VPenedès, Catalunya, Spain

88/100Codorníu Cuvée 1872 Rosé Barcelona  N/VCatalunya, Spain

88/100Dibon Brut Reserve Cava N/VPenedès, Catalunya, Spain

88/100Varias La Bona Vida N/VSant Sadurní d'Anoia, Penedès, Catalunya, Spain

88/100La Vida al Camp N/VSant Sadurní d'Anoia, Penedès, Catalunya, Spain