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Spanish White Wine

In the northwest of Spain, the white wine varieties of Albarino and Verdejo are popular plantings in the Rías Baixas and Rueda regions respectively.  In the Cava producing regions of Catalonia and elsewhere in Spain, the principle grapes of Macabeo, Parellada and Xarel·lo are use for sparkling wine production as well as still white wines.

A note on Cava:  Cava is a Spanish sparkling wine made in the traditional method of the French sparkling wine Champagne. It originated in the Catalonia region by the Codorniu Winery in the late 19th century. The wine was originally known as Champaña until Spanish producers officially adopted the term "Cava" (cellar) in 1970 in reference to the underground cellars when then wines ferment and age in the bottle. White grape varieties like Macabeo, Parellada and Xarel·lo are primarily used for sparkling wine production, although some producers are experimenting with the use of the Champagne wine grapes of Chardonnay and Pinot noir.  Today use of the term "Cava" is restricted to production around select municipalities in Catalonia, Aragon, Castile and León, Valencia, Extremadura, Navarra, Basque Country and Rioja. Around 95% of Spain's total Cava production is from Catalonia with the village of Sant Sadurní d'Anoia being home to many of Spain's largest production house.

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