There has been a lot of talk this week about the next big wine drinking trends in the Australian market and a lot of senior wine advisors are suggesting Cava will be this years big hit. 

Why? 

Firstly, it's important to understand what Cava is...and before you ask, No, it's not the welcoming drink the beautiful Fijians give you that makes your mouth go numb. 

Cava is the name given to the method traditional sparkling wine from the region of Catalunya in Spain. When you see a sparkling that says "D.O. Cava" on the label, it means it is a blend of the local/native grapes of Macabeo, Xarel-lo and Parellada. Legally, the wine must be aged in bottle and on lees (like Champagne), in a single cellar or a 9 month minimum. To receive Reserva status, it must be aged for 15 months. Due to this lees ageing, Cava adopts characters of brioche, toast and cream while still retaining fruit. It has a long production time yet you can still find them on the shelves from $12-$25 (compared to Champagne at $50+) 

Prosecco, on the other hand, is made from the Italian grape Glera and is fermented in a tank rather than the bottle. It's a faster and cheaper process and Prosecco is predominantly fruit driven and fresh and ready to drink. 

Due to the winemaking process, Cava is also considered drier than Prosecco (but not as dry or complex as Champagne). Prosecco is a great entry point into wine drinking for many but as people start to enjoy dryer wines, they will be looking to things like Cava to satisfy their palate. 

Considering you can purchase Prosecco for similar prices to Cava, there is no doubt in my mind that Cava is the next big trend on Australian Shores! 

Spanish Story - Cava Brut

Appearance: Pale yellow color with light golden reflections. Persistent with very fine bubbles.

Nose: First impression: Nice, powerful and fine, highlighting fruit aromas with ageing refinements.

Palate: On the palate it is nice, fresh, and persistent, with a fruity aftertaste, round and broad due to the ageing in bottle.

I'll try a bottle