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"Cava" refers to a type of sparkling wine produced primarily in the Catalonia region of Spain. It is often compared to Champagne from France, but there are distinct differences in the production process, grape varieties used, and terroir.

Here are some key characteristics of Cava wine:

Origin: Cava is exclusively produced in Spain, mainly in the Penedès region of Catalonia, but it can also be made in several other regions across the country, such as La Rioja, Valencia, and Aragón.

Grapes: The traditional grape varieties used in Cava production include Macabeo (also known as Viura), Xarel·lo, and Parellada. Additionally, Chardonnay is sometimes permitted, and a few other local grape varieties may be used.

Production Method: Cava is typically made using the traditional method (Méthode Champenoise), the same method used to produce Champagne. This involves a second fermentation that takes place in the bottle, resulting in the characteristic bubbles. The wine is aged on its lees (dead yeast cells) for a specific period, which contributes to its complexity and flavor.

Flavor Profile: Cava wines can vary in style, but they often exhibit citrus, apple, and floral aromas with some mineral notes. The taste is generally crisp and refreshing, with a good balance of acidity and fruitiness.

Classification: Cava wines are classified according to their aging period. The categories are:

Serving: Cava is typically served chilled in flute-shaped glasses to showcase its effervescence and maintain its temperature.

Food Pairing: Cava is a versatile wine that pairs well with a variety of dishes, including seafood, tapas, light salads, and even some white meats. Its acidity and bubbles make it an excellent choice as an aperitif or for celebrations.

Please note that the world of wine is continually evolving, and new regulations or developments may have occurred since my last update. For the most up-to-date and specific information about Cava wine, I recommend consulting a current wine guide or expert.