Cava is a sparkling wine of Denominación de Origen (DO) status from Spain, which can be white or rosé). It is made using the same traditional method as Champagne, but with different grapes. The most popular and traditional grape varieties for producing cava are Macabeo, Parellada, and Xarel·lo, but Chardonnay, Malvasia, Garnacha tinta, Monastrell, Trepat, and Pinot Noir are also permitted). Cava can be bone dry or sweet, similar to the span of styles of Champagne.

Cava is produced mainly in the Penedès region of Catalonia, but it can be produced throughout Spain. The wine must be made via the traditional method to be labeled "cava"; those produced by other processes may only be called "sparkling wines"). By law, all cava must be aged for a minimum of nine months in the bottle.

Cava is a light to medium-bodied, typically dry, sparkling wine with zesty citrus flavors, a distinct minerality, and racy acidity. The bubbles are very fine and produce a lovely mousse which contributes to a smooth and creamy mouthfeel. Cavas aged longer on the lees often develop a beautiful baked apple note and a pronounced nuttiness. Cava is an extremely versatile wine to pair with food, and it is an excellent palate cleanser between bites.

In summary, Cava is a sparkling wine from Spain made using the traditional method, which can be white or rosé and is produced mainly in the Penedès region of Catalonia. It is made using a blend of different grapes, including Macabeo, Parellada, and Xarel·lo, and it is aged for a minimum of nine months in the bottle. Cava is a light to medium-bodied, typically dry, sparkling wine with zesty citrus flavors, a distinct minerality, and racy acidity, and it is an excellent palate cleanser between bites.