6 Essential Grapes to Understand Cava

Cava, Spain’s shockingly affordable sparkler, shares a lot of commonalities with Champagne. It, too, is made in the méthode traditionelle . It is fresh, flavorful and refined with a delicate mousse. It’s available in white and rosé bottlings, and you’ll often find it made with Chardonnay and Pinot Noir.

But this beloved sparkler is 100% Spanish in its identity, and more often brings a wide array of Iberian grapes into the mix.

As is happening across the globe, Cava-makers and -drinkers are celebrating ancient varieties native to Spain. The indigenous grapes Xarel-lo, Macabeo, and Parellada take the lead, usually combined into a classic three-grape blend. But these grapes are increasingly showing up in single-variety bottlings, as are international varieties planted in the region. Some of the best Cavas I have had have been made from just one grape.

Curious to learn more? Whether in blends or bottled on their own, I’ve rounded up the six grapes you need to know to understand Cava.

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White Wine Grapes

Wine Enthusiast

Macabeo

The floral aromatics and generosity of fruit found in classic Cava can thank Macabeo. It’s often the primary component of the three-grape blend, and today there are more wines made from just this variety. The variety offers freshness with moderate acidity. The combination helps broaden the palate and exude fresh fruits. The floral elements are delicate, while the focus of flavor is primarily citrus. I often also taste a hint of ripe apple, and something distinctive like honeysuckle.

Xarel-lo

The truth? Xarel-lo is one of my favorite grapes. It gives lean, length, and energizing freshness to the classic blend. The natural acidity makes Xarel-lo a grape built to age, offering stamina and backbone to Cava kept in bottle for extended aging before release. On its own, Xarel-lo is racing with citrus and a subtle almost-herbal, almost-savory element I think of as a combination between fresh celery leaf and sea salt. I love it.

Parellada

A lesser-known but essential part of the classic three-grape blend, Parellada provides structure, age-ability, length, and aromatic lift resembling citrus pith, dried Mediterranean herbs, and pleasing while subtle bitter accents. On its own, It is by far the hardest to find made into Cava. Most examples stay in Catalonia. So, if you’re curious, keep an eye out next time you’re in northeastern Spain.

Chardonnay

The most planted white wine variety in the world also finds itself in Cava. Across the globe, Chardonnay is a grape known for sparkling wine (as well as still). Combining fresh acidity and a lengthy finish, it has the potential for crisp green apple in its youth, nectarine and peaches in warmer vintages, and burnished fruits with toasted almonds as it ages. Most often blended with Pinot Noir for sparkling wine in Cava, you can also find it alongside Macabeo.

Red Grapes for Rosé

Garnacha

Garnacha is the local hero when it comes to making Cava rosé. Native to northern Spain, it has a long history in the region. It’s often blended with the region’s other ancient varieties for these bubblies.

On its own, Garnacha is made both as a sparkling white wine, and a sparkling rosé. It brings crisp raspberry and firm cherry flavors spun through with an enticing spice accent.

Pinot Noir

Most often used as Cava rosé, Pinot Noir also appears in blends with Chardonnay for white sparkling wine. It can be used on its own to make Cava, but that’s pretty rare (even more rare than the highly sought-after Cava de Paraje Calificado wines aged in bottle for more than 36-months!) It brings fruity aromas and flavors to a wine. As a rosé it also brings its light color to the pink-hued wine.

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Cava Pro-Tips

Those six grapes are the most common that Cava lovers need to know. But, the region allows uncommon options as well, including tart, red Trepat; thick, black-skinned Monastrell (i.e. Mourvèdre); and the niche local grape Subirat Parent. The latter is an uncommon strain of Malvasia that’s highly aromatic and provocative. People tend to love it, or not!

If you want to try Cava but also want to stick with something more recognizable, go ahead and seek out the wines made from Chardonnay or Pinot Noir. You’ll get Spanish spices from otherwise recognizable flavors.

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