Cava [pronunciation: kaa-vuh]

Spanish sparkling wine produced with the méthode traditionnelle and made with grape varieties indigenous to the region including, Xarel-lo, Macabeo, and Paralleda. Some of the other grapes permitted for Cava production include Chardonnay, Pinot Noir, Garnacha (Grenache), Monastrell (Mourvèdre), and Trepat. Usually, Cava is less acidic than Champagne, offering fruit-forward complexity.

See also: Franciacorta, Prosecco
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