OK, I'll confess . . . I'm surprised that no one has posted a comment regarding this article -- http://www.decanter.com/news/wine-new... -- and so I'm beginning to wonder if anyone here (on Chowhound and in the U.S.) even drinks CAVA.
There are some truly excellent sparking wines produced in Spain, but CAVA *does* have -- at least in my mind -- something of a tarnished image . . . not as bad as Charmat-process (aka bulk process, aka cuve close) sparkling wines -- think André, Cook's, etc. -- but cheap and low-end nonetheless. Yes, prices have increased over the years, but I have a hard time shaking the image of Frexeinet ("the black bottle bubbly") and Paul Cheneau at $3.99 . . .
Then again, I look at Francis Ford Coppola's "Sophia" -- the sparkling wine, not his daughter -- and I cannot for the life of me understand how a bulk-process sparkling wine produced from Chenin Blanc can be so expensive. What do I know?
Anyway, DOES anyone here drink Spanish sparkling wines? What do you think of when it comes to CAVA and $$$ -- value? high quality? bargain? substitute for something more expensive, or something worthwhile in its own right?
Inquiring minds . . .