Cava Blend is a term used to describe the composition of the iconic sparkling wines of Spain. This blend is principally made up of three grape varieties: Macabeo (often written Macabeu), Xarel-lo and Parellada. In 1986, Chardonnay was officially allowed in the blend, signaling Spain's intention to move with the times and compete with the other sparkling wines of Europe. White Malvasia and dark-skinned varieties Pinot Noir, Garnacha, Monastrell and Trepat are other recent additions to the list of permitted Cava grape varieties. Good-quality Cavas are known for their well-integrated autolytic characteristics of toast, cream and secondary nut (almond) flavors. Wines with higher Pinot Noir content may show more cherry and berry flavors, while more traditional blends display green apple, peach and even earthy notes.
