“Every glass of Cava starts with a ritual: the satisfying stripping of the foil from the top of the bottle; the unwinding of the wire cage or alambre; the specific four and a half turns (or is it five? Count them...), gently twisting the bottle against the cork, while holding the cork firmly and safely. And then, with that appetising pfffft, comes the celebratory moment. In a rush of energy, the Cava escapes from the bottle in which it has been waiting for anything from nine months to nine years or more.
The choice is yours: a young, fruity Cava; or a wine that has spent longer in the bottle to develop greater complexity. Choose between a single variety or a blend, or indeed the expression of a single vineyard. And from different terroirs and zones: 95% of Cava comes from within Penedès, but within that there are diverse terroirs.”
Evans recommends tasting some of the top Cavas:
The wines in her tasting illustrate the different categories and styles of Cava discussed in this article. They are selected from participating wines received by the D.O. Cava, and are tasted not blind.
You can read the full article and the tasting notes of each wine in the following link: