Cava, the Spanish sparkling wine, which represents about 11% of all wine exports from Spain, has just upped its game with a new classification—an ultra-premium offering called “Cava De Paraje Calificado.”  There were already three classifications of this sparkler that use grapes you’ve probably never hear of, traditional Cava, with 9 months aging in bottle; Cava Reserva, with 15 months; and Cava Gran Reserva, with at least 30  months in bottle.  This new classification goes to a whole new level, with strict rules that require hand-harvesting, limit the yield per hectare/acre, require minimum aging of 36 months in bottle and vinification on the estate, and can only be made in the Brut/Ultra Brut style—no sweet wines need apply. And the…

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Every year I look forward to “Spain’s Great Match,” the day-long tasting, seminar and tradeshow in NYC meant to educate tradespeople on the great wines of Iberia, from Sherry to Bierzo to Cava. I don’t make it to the party every year, but thrilled that I could this year.  It was a beautiful day in Manhattan, and although I couldn’t get into my friend Ana Fabiano’s Rioja class, I was able to sit in for two seminars – one on the Castilla Y Leon region, as well as one on Cava, Spain’s answer to the delicious wonders of Champagne. Each was hosted by Marnie Old, who packs an astonishing amount of information into an hour, and who talks fast enough…

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