Pronunciation: [kˈɑːvə] (IPA) 
The word "CAVA" is spelled with four letters and pronounced as /kɑːvə/ in IPA phonetic transcription. The letter "C" represents the hard, voiceless velar stop sound /k/. The letter "A" is pronounced as the long, low back unrounded vowel sound /ɑː/. Finally, the letter "V" represents the voiced labiodental fricative sound /v/. The second letter "A" is pronounced in the same way as the first, making "CAVA" a simple but distinctive word.
CAVA is a Catalan sparkling wine, originating from the region of Penedès in Catalonia, Spain. With a Protected Designation of Origin (DO) status, CAVA is regarded as one of Spain's premier sparkling wines. The production of CAVA involves traditional winemaking methods, including a secondary fermentation in the bottle, also known as méthode champenoise.
CAVA is typically made from indigenous grape varieties such as Macabeo, Parellada, and Xarel·lo, although Chardonnay and Pinot Noir may also be used. Each grape variety contributes to the complexity and character of the final product. The production process begins with the harvest and pressing of the grapes to obtain the juice, which undergoes primary fermentation. Afterward, the winemaker adds sugar and yeast to provoke a second fermentation in the bottle. This second fermentation, which occurs with the bottle sealed, is responsible for the wine's effervescence and formation of bubbles.
Characterized by its small, fine bubbles, CAVA offers a wide range of aromas and flavors. It often displays notes of citrus fruits, white flowers, almonds, and toasty undertones. CAVA can be produced in various styles, from crisp and light-bodied to more complex and aged varieties, depending on the aging period. Aging requirements vary from a minimum of nine months to over three years, bestowing different nuances upon the final product.
CAVA is commonly enjoyed as an aperitif but also pairs well with a variety of dishes, including seafood, poultry, and even delicate cheeses. Its versatility, combined with a rich heritage and production tradition, contribute to CAVA's well-deserved recognition worldwide.
Vena cava.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
