Cava
My first memory of Cava came from my mum and her friends' Friday night ritual: a few bottles from the Co-op, ABBA on the karaoke and several crimes against music. Not to forget the one-time forgotten tray of blackened oven chips.
Once I was old enough to buy booze legitimately, I'd have reached for Prosecco or Champagne for a special occasion. Cava always seemed to come a distant third in the pecking order. I can’t imagine why.
Living in Barcelona changed that. Cava was everywhere: proudly chalked up on bar menus, recommended without prompting and poured as casually as a glass of beer. It wasn't reserved for milestones, just sunny afternoons, a few friends in a secret garden bar or alongside something small to eat in alley way taberna.
The Cava Feeling
Cava's story began in the late 19th century after the devastating phylloxera epidemic wiped out much of Catalonia's vineyards. Rather than giving up, local winemakers rebuilt, experimenting with the traditional sparkling wine method while using native grapes like Macabeo, Xarel·lo and Parellada. The result was something distinctly Catalan rather than a copy of Champagne. Today, most Cava still comes from the Penedès region, less than an hour from Barcelona, and it's a wine locals are incredibly proud of.
What I've come to appreciate is how naturally it fits into everyday life. It's not treated as a celebration wine in the way Champagne often is. It's the bottle that adapts to any moment. Good Cava has never needed to be Champagne, it's simply doing its own thing.
The biggest surprise for me has been the quality. Made using the same traditional method as Champagne, a good Cava has fine bubbles, bright citrus notes and a freshness that goes with almost anything. Seafood is an obvious pairing, but it's just as good with salty snacks, pickled vegetables or a simple tortilla.
I guess my love for it comes partly because I lived where it comes from, but also because I've realised it offers something different rather than something lesser. It's well made, great value, and, for me, much easier to enjoy without feeling like the bottle has to justify the occasion.
