359: How Is The Spanish Sparkling Wine Cava Different From The Italian Bubbly Prosecco In Production, Taste and Reputation?
Release Date: 10/15/2025
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385: How Did Discovering Wine Lead Gérard Basset to Become the World's Best Sommelier?
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384: Is It the Wine or Is It You? Alan Ramey on What Really Makes Wine Taste Good
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383: The Debates, Controversies and Mysteries That Have Shaped the World of Wine Like Organics With Alan Ramey, Author of Pressing Matters
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What might surprise you about the amount of research on organic versus conventional farming when it comes to winemaking? Why are many strong opinions in wine accepted without much challenge or push for validation? Why are traditional wine regions being forced to balance heritage with visibility and branding in today’s market? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of the new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. You can find the wines we discussed at . Giveaway Two of...
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382: The Prison That Became a Distillery: Belfast's Most Unlikely Comeback Story with McConnell's Irish Whisky
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381: From Hard Time to Happy Hour: The Remarkable Resurrection of McConnell's Irish Whisky
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380: The Ghost in the Glass: 5 Ways AI Is Rewriting the Story of Wine
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379: More Than a Drink: Why Wine Divides & Unites Cultures with Sarah Heller MW
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378: Does Formal Wine Tasting Language Strip the Emotion Out of Wine Writing? with Sarah Heller
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377: What Does It Mean For A Wine To Gain Wisdom As It Ages? with Neal Hulkower
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info_outlineHow is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain’s other traditional Cava grapes? How did Alicante’s Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry?
In this episode of the Unreserved Wine Talk podcast, I’m chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway
Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you’ve posted a review of the podcast. I’ll choose two people randomly from those who contact me. Good luck!
Highlights
What do you need to know about Xarel·lo and Spanish sparkling wine?
How does Cava compare to Prosecco?
What effect does the aging process used for premium Cavas have on their taste profile, and how does it compare to Champagne?
What is the historical significance of the Terra Alta region?
Which historical artifacts has Sarah Jane encountered while visiting Spanish vineyards?
How does Richard Ford’s 1840s observation about Valencia still define Spanish wine culture in the Valencia region?
What might surprise you about the ancient amphorae in Valencia and how they’re used in modern winemaking?
How do the three main styles of Sherry differ?
Which types of glassware and food pair best with Sherry?
What are copitas, and how do they differ from other glasses used for Sherry?
How does serving temperature affect our enjoyment of Sherry?
What do you need to know about wine and the Canary Islands?
What challenges and opportunities does Sarah Jane see for the future of the Spanish wine industry?
Key Takeaways
How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco?
Prosecco bubbles are created and captured in the tank to make it a pleasantly fizzy drink. Whereas Cava is made exactly like Champagne. It's aged in the bottle with its yeast. It begins to develop other aromas which are nothing to do with flowers or fruits. The youngest Cava, can be released at nine months, younger than the youngest Champagne. If you're going to have a very young fizzy wine, then Prosecco is very appealing.
What makes Xarel·lo stand out from Spain’s other traditional Cava grapes?
People have started to recognise that this white grape variety, once just a component in blending, can be grown on its own and produces lovely, fresh, excitingly lively wines that are not very high in alcohol. If you're making Cava, it's the one that will last. It has a capacity to age, which is better than the other two.
How did Alicante’s Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry?
Alicante is one of the places for Monastrell. Historically, they used to make a wine out of this red grape that got so ripe they didn't need to fortify it because the grape on the vine got so sweet that it turned itself into alcohol. Then it was a wine that was stable enough you could have it in a barrel. Then you could send it to India or to Africa, all around the world.
About Sarah Jane Evans
Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.
To learn more, visit https://www.nataliemaclean.com/359.