Wine is an alcoholic beverage often made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the types of wine being produced. One of the wine produced by grapes is cava.



Cava is the main drink when it comes to Spanish toasting. This Spanish sparkling wine made by the champagne method. Cava is the official escort of the twelve grapes they swallow in the town square or in the Puerta del Sol every time the chimes of the clock sounds off at the stroke of midnight to signal New Years Day.

Cava, made by the Champagne method, is a good alternative to French champagne and, it should be said, much better value for money. Almost all cava is produced in Catalonia, especially the Pened's region, although eight different provinces also produce the important substance.

References in literature show that wine with a certain amount of effervescence has been made in Catalonia since at least the fourteenth century. But it was not until the 1850s that serious attempts began to produce a wine with the same characteristics as champagne and it was only during the 1870s when they started mass producing it. Since then, cava has become very popular and over two hundred million bottles are now made for both local consumption and export. The best-known companies, Codorniu and Freixenet, have been involved in tremendous trade war for years.

Coupage method is the typical way of producing cava. In this process, must (grape juice) from different varieties of grape is subjected to the first fermentation, then mixed until the blend is consistent with the wine to be produced. The advantage of this is that a particular brand of cava will taste the same annually.