From The Food Encyclopedia by Jacques Rolland and Carol Sherman
The Spanish version of Champagne, a sparkling wine made using the méthode champenoise. Cava is produced in the Penedés region of Spain in Catalonia, near Barcelona. It is made mostly from three types of Spanish white grapes - Xarel-lo, Macabeo and Parellada - although other grapes, such as Chardonnay and Garnacha, are added to create complexity in the finished wine. Like Champagne, cava comes in a variety of sweetness levels, from brut to doux.
