Tasting

A young Cava from Requena typically shows aromas of green apple, citrus and white blossom, with lively acidity. The longer it has rested on the lees, the more pronounced the notes of bread, almond and nut become. Wines from the Ebro Valley often show a more austere, herbal edge, while those from Almendralejo lean toward riper, rounder fruit.

Good examples of the style include Dominio de la Vega and Chozas Carrascal from Requena, Conde de Haro from Muga in Rioja, and the Cava from Bodegas Romale in Almendralejo. Each of these producers shows just how differently Cava can taste depending on altitude, soil and grape.

A tulip glass is the better choice over a flat coupe. The narrow opening holds the aromas together, and the bubbles rise for longer. A simple Cava tastes best at six to eight degrees Celsius, while a Reserva can be served a touch warmer, at eight to ten degrees.

To open the bottle, remove the foil and wire cage while keeping your thumb on the cork. Then tilt the bottle and slowly twist the cork—not the bottle—until it releases. You should hear only a soft hiss, never a loud pop. This way, little carbon dioxide is lost and nothing overflows.

When tasting, it helps to consider the dosage. A Brut nature comes across as dry and crisp, while a Brut feels softer. A rosé made from Garnacha carries aromas of strawberry and red cherry and needs nothing more than a cool evening to enjoy.