Editing Sparkling wine (section)

===Cava===
{{Main|Cava (Spanish wine)}}
[[File:Semi Seco rosado cava.jpg|left|thumb|upright|A ''semi-seco'' (semi-dry) rosado Cava]]
'''Cava''' is the name of a type of Spanish (mostly in [[Catalonia]] but also in other regions such as [[Valencia]], [[La Rioja (Spain)|La Rioja]], [[Aragon]], [[Extremadura]]) white or pink sparkling wine produced mainly in the [[Alt Penedès|Alto Penedés]] in Catalonia, 40&nbsp;km to the south west of Barcelona, with the ''[[méthode champenoise]]'' but grape varieties different from grapes used in Champagne making. Cava is a Greek term that was used to refer to a "high end" table wine or wine cellar, and comes from the Latin word "cava" which means cave in English. Caves were used in the early days of Cava production for the preservation or aging of wine.<ref name="Oxford pp 143-144">J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pp 143–144, Oxford University Press 2006 {{ISBN|0-19-860990-6}}.</ref> Today Cavas have become integrated with Catalan and also Spanish family traditions and is often consumed at any kind of celebrations (baptism, marriages, banquets, dinners and parties). The sparkling wine of Cava was created in 1872 by [[Josep Raventós]]. The vineyards of Penedés were devastated by the [[phylloxera]] plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region's continued success. In the past the wine was referred to as ''Spanish Champagne'' (no longer permitted under EU law), or colloquially as ''champaña'' in Spanish.<ref name="MacNeil pp 455-460">K. MacNeil ''The Wine Bible'' pp 455–460 Workman Publishing 2001 {{ISBN|1-56305-434-5}}.</ref>

Cava is produced in varying levels of [[sweetness of wine|dryness of the wine]] which are: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet). Under Spanish ''[[denominación de origen]]'' laws, Cava can be produced in six wine regions and must be made according to the ''Traditional Method'' with second fermentation in the bottle and uses a selection of the grapes [[Macabeu]], [[Parellada]], [[Xarel·lo]], [[Chardonnay]], [[Pinot noir]], and [[Subirat]]. Despite being a traditional Champagne grape, Chardonnay was not used in the production of Cava until the 1980s.<ref name="MacNeil pp 455-460"/>