Cavas and Champagnes
Champagne is a sparkling wine produced exclusively within the Champagne region of France, from which it takes its name.
The primary grapes used in the production of Champagne are Chardonnay, Pinot noir and Pinot Meunier.
Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status.
Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power.
Cava is the name of a type of Spanish white or pink sparkling wine, produced in different areas of Catalonia, Navarra, Rioja, Andalucia, Valencia and Extremadura but mainly in the Penedès region in Catalonia.
The sparkling wine of Cava was created in 1872 by Josep Raventós. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region’s continued success.
Cava is produced in varying levels of dryness of the wine which are: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet).
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