Cava or Champagne?

Are there differences between Champagne and Cava, are they different drinks? Discover the main differences between Champagne and Cava.

The names Cava or Champagne have so much identity that they overlap with the term Sparkling Wine, which is what they both are. Let's talk first about the classification of wines to see where the two meet and see if they are, as commonly believed, the same.

Cava and Champagne, as we can see, are sparkling wines. As we saw in the article “Semi-sparkling Wines”, they are those that have more than 3.5 bar of atmospheric pressure which makes them sparkling wines.

Both, moreover, are produced by the traditional method, which means that they undergo a second fermentation inside the bottle to produce the much coveted bubbles. So far their similarities, but let's take a look at their differences:

	CAVA	CHAMPAGNE
REGION	95% CATALONIA. ALSO REQUENA (VALENCIA) AND SOME AREAS OF RIOJA AND BADAJOZ. SPAIN	CHAMPAGNE. FRANCE
GRAPES	MACABEO, XAREL.LO, PERELLADA, CHARDONNAY, SUBIRAT PARENT, GARNACHA TINTA, TREPAT, PINOT NOIR, MONASTRELL	CHARDONNAY, PINOT NOIR, PINOT MEUNIER
PREPARATION METHOD	TRADITIONAL	CHAMPENOISE
CLIMATE	MEDITERRANEAN	CONTINENTAL
SOILS	VERY DIVERSE	MAINLY CALCAREOUS WITH CHALK AND MARL
PRICE	15 EUROS	30 EUROS

As we can see, there are many external differences, not to mention those of each producer. The most obvious is the difference in the area, which brings with it different climates, soils and varieties, each of which has its own characteristics.

Which one is better? It depends on you, your tastes and the occasion. What is certain is that it is not necessary to look for a special occasion to uncork bubbles.

As Napoleon said about Champagne, and well defines the spirit of these wines: "In victories you deserve it and in defeats you need it"..

Cheers!

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