What they have in common
- Both are types of sparkling wines.
- Both are made using the méthode champenoise (traditional method).
- Both are white wines with natural carbon dioxide, meaning they undergo a second fermentation to create bubbles.
What sets them apart
Champagne is produced in the Champagne region of France (north of Paris) and has a protected designation of origin (PDO). Cava is Spanish and is not tied to a single region with a PDO, although since 1986, the Cava Region has grouped together 159 municipalities in Catalonia, La Rioja, Aragón, Valencia, and Extremadura that produce sparkling wines using the traditional method.- Climate plays a key role: cava is influenced by the Mediterranean climate, with limestone and clay soils, while champagne is shaped by a cooler French climate, with acidic and nutrient-poor soils.
- Grape varieties differ: champagne is made with two red grapes and one white (Pinot Noir, Pinot Meunier, and Chardonnay), while cava is made with two white grapes and one red (Parellada, Xarel·lo, and Macabeo; Trepat is also used for rosé cava).
- Champagne blends wines from different vintages to ensure consistency in flavor, while cava does not.
- Aging requirements vary: cava requires a minimum of 9 months for Cava de Guarda and between 18 and 36 months for Cava de Guarda Superior. Champagne, on the other hand, must age at least 15 months from bottling to release, with 12 months on lees (extending to 3 years for vintage champagnes, known as millésimes).
- Champagne is usually twice as expensive as cava.
The méthode champenoise
The traditional method, credited to the monk Dom Pérignon, dates back to the 18th century. The key is its two-stage fermentation: the first in vats and the second in bottles. After fermentation, the wine matures on racks, allowing the sediment to settle in the neck of the bottle. Each day, the bottles are rotated an eighth of a turn to help dissolve the yeast and sugar residues properly. After at least nine months, the disgorging (degorgement) process removes the sediment, and the bottle is re-sealed, ready for release.
Cava and champagne: types
Cava is classified by aging time:
- Cava Joven – at least 9 months in the bottle.
- Cava Reserva – between 15 and 18 months.
- Cava Gran Reserva – at least 30 months.
- Cava de Paraje Calificado – at least 36 months in the bottle.
Cava and champagne are also categorized by sugar content:
Cava classifications:
- Brut Nature – up to 3 g/L (no added sugar).
- Extra Brut – up to 6 g/L.
- Brut – up to 12 g/L.
- Extra Seco (Extra Dry) – between 12 and 17 g/L.
- Seco (Dry) – between 17 and 32 g/L.
- Semi-Seco (Semi-Dry) – between 32 and 50 g/L.
- Dulce (Sweet) – more than 50 g/L.
Champagne adds these additional categories:
- Sec (Dry) – 17 to 32 g/L of sugar.
- Demi-Sec (Semi-Dry) – 33 to 55 g/L.
- Doux (Sweet) – more than 50 g/L, making it the sweetest champagne on the market.
Whichever you choose, serve it chilled in a tall, fine glass. Cheers! 🥂
