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Cava: KAH-vah, a transliteration of the Catalan word for “cellar,” is the official term for sparkling wine produced in several designated zones in northern Spain. Similar in production to French champagne and Italian prosecco, grapes (usually macebo, parellada, and xarel-lo) are combined to match the house style, then fermented with a blend of syrup and yeast to create its signature effervescence. Cava is generally crisp, fruity, earthy and less acidic than most French champagne. Cava, like prosecco, almost always retails for much less than champagne, making it a fine, inexpensive alternative. Like champagne, it is refreshing and lively, but also very food- friendly.|The Wine Lover’s Companion
