Cava: Because everyone needs a go-to bubbly (#winePW)

Everyone’s ideal bubbly is different. Perhaps you favor the toasted, yeasty quality of the gold standard in sparkling wines, a well-aged Champagne. Or maybe your tastes run toward fruity Prosecco. You may have found your favorite bubbly in a crémant from somewhere in France or a Franciacorta from Italy.

It’s all good.

When I’m looking for an everyday bubbly, I reach for Cava. Why?

• Cava is made in the traditional method, like Champagne. The second fermentation takes place in the bottle. Cava sparkling wines – especially those that are aged the longest – have the round, rich mouthfeel and bready notes I enjoy in a bubbly, at a fraction of the cost of Champagne.
• Cava is typically made from native grapes with pronounced fruitiness, like Prosecco.
• Cava is easy to find, food friendly and, like Champagne and other bubblies, available in a range of sweetness levels from bone dry (Brut Nature) to off-dry (Brut) to sweet (Dulce) or something in between.

On Saturday, 1/8/22, the Wine Pairing Weekend (#winePW) crew is exploring bubblies around the world. You’re welcome to join us by tuning into Twitter beginning at 8 am PT/11 am ET. Simply follow the hashtag.

Please note that while the wine for this post was provided, opinions are my own.

Quick Cava facts

• Cava is considered Spain’s answer to Champagne. First produced in 1872, Cava originates in the Penedés region of Catalonia, especially in the town of San Sadurní d’Anoia and its surroundings.
• The Comtats de Barcelona area of Catalonia is responsible for more than 95% of all Cava from Spain. However, Denominación de Origen (DO) Cava can also be made elsewhere.
• Most Cava winemakers use the traditional native grapes – Macabeo, Parellada and Xarel-lo – but other grapes are allowed.
• Cava rosé (rosado) is made the same way as non-rosé Cava, except that the base wine must contain at least 25% of permitted red grapes: Garnacha, Monastrell, Pinot Noir and Trepat. Of these, Trepat can only be used in Cava rosé, not other Cava.
• In 2021, the Spanish Ministry of Agriculture, Fishing and Food approved stricter requirements for cava production, such as longer bottle fermentations in the reserva categories, beginning with the 2020 vintage.

My previous posts, including tasting notes and more information on Cava, are located here:

• 2016 Vins El Cep Gelida Gran Reserva Cava Brut
• 2017 Mata I Coloma ‘Pere Mata’ Cupada Cava Rosé Reserva

The winery and the wine:
Roger Goulart Coral Cava Rosé Brut NV
70% Garnacha, 30% Pinot Noir

Cavas Roger Goulart is located the tiny municipality of Sant Esteve Sesrovires, within the Alto Penedés DO region of Catalonia. In 1882, just a decade after Cava production began in Catalonia, the original owner of the estate had a wine cellar built as a family cooler and pantry. Shortly thereafter, the Goulart family expanded the property with the purchase of adjacent land.

In 1890, construction began on an Art Nouveau building that now houses the Roger Goulart winery. This stately building boasts underground cellars, or “caves” (cavas), 100 feet below sea level – like those of the best Champagne houses. These underground cellars are connected by tunnels to provide consistent conditions for fermentation and bottle aging. Roger Goulart was one of the first wineries in Spain to produce long-aged, traditional method wines.

Grapes for this Cava rosé were selected for their low pH (high acidity), lightly pressed and fermented separately at low temperatures. After the bottling and second fermentation, the wine was aged for nine months in the cellar.

My tasting notes: Light coral in color. Fruity, slightly yeasty nose. Off-dry, buttery palate balanced by tangy (but not sour), medium acidity. Ripe strawberry and raspberry on a medium finish. Alcohol: 12%. Average retail price: $19. Easy to sip by itself, easy to pair.

The pairing: This Cava rosé was the perfect partner for a kale pesto (ala David at Cooking Chat) and chicken pizza. I started with this recipe from Taste of Home, but substituted crumbled feta cheese for the ricotta. The wine had enough yeasty and buttery, yet tangy flavors to complement the mozzarella and feta cheese topping on the pizza. Plus, the off-dry finish evened out the garlicky pesto and continued to work its pairing magic alongside dark chocolate squares for dessert. Happiness.

My fellow bloggers no doubt will have great pairing ideas, too. Here’s the entire list of posts for this month:

• Camilla from Culinary Adventures with Camilla sabers open Gelukkige Nuwe Jaar with Pannekoeke + Boschendal Brut Rosé
• Wendy from A Day in the Life on the Farm is Celebrating Little Christmas in Michigan with a Local Bubbly
• Linda from My Full Wine Glass cracks open Cava: Because everybody needs a go-to bubbly
• Martin at Enofylz Wine Blog pops the cork on Sparkling Wine from Chablis? Oui! Val de Mer Brut Nature Rosé
• Anna Maria of Unraveling Wine toasts us with 10 Best Greek Sparkling Wines with Pairings 
• David at Cooking Chat disgorges Baked Fiesta Dip with Mexican Bubbly
• Robin of Crushed Grape Chronicles riddles with Bubbles by any other name…Sparkling wines from all over the globe
• Jennifer of Vino Travels charms with Upcoming the Game with Asolo Prosecco
• Lisa at The Wine Chef adds dosage with Dive Into the OG Bubbly With Blanquette de Limoux
• Terri from Our Good Life shares Favorite Bubbles from Around the World
• Nicole at Somm’s Table gets cagey with Re-introducing Cava!
• Gwendolyn from Wine Predator…Gwendolyn Alley adds the crown with Sparkling Wine Pairing Secrets from Around the World Part One
• Susannah from Avvinare sparkles with Brazilian sparklers come of age
• Andrea The Quirky Cork celebrates with A Vertical Tasting of Vinkara’s Yaşasın