Mastering Cava – My Two-Day Immersion Journey to Becoming a Certified Cava Educator at the Advanced Level
- Song Wei
- Mar 2
- 6 min read
I was eagerly looking forward to joining the Certified Cava Educator Advanced Level course, anticipating an enriching experience ahead. Even before it began, the Cava Academy team from the Regulatory Council provided incredible support—patiently answering my questions, addressing my concerns, and ensuring that everything was well-organised. Their reassurance allowed me to focus solely on the excitement of learning. On the first morning, a dedicated bus service was arranged to transport participants from Barcelona Sants station to Vilafranca del Penedès in comfort. The spacious seating made for a relaxing journey, and it was there that I had my first introductions to my fellow course-mates—companions with whom I would share an immersive two-day learning experience.
As we arrived in Vilafranca del Penedès, the bright Spanish sun greeted us—a stark contrast to the cold, rainy winter days of Bordeaux, where I had traveled from. The warmth was both literal and symbolic, setting the tone for the welcoming atmosphere ahead. On our way, we passed a monument, a striking column dedicated to Milà i Fontanals, a nod to the region’s rich history. Upon reaching the Council building, we stepped into the lobby, where a traditional small basket press was on display—a reminder of how grapes were once pressed in the past. Shortly after, we were ushered into a spacious lecture room, where we would spend the next two days deepening our understanding of Cava. The Council’s thoughtful hospitality was evident; each table was neatly set with a pen and a booklet for note-taking, along with an additional booklet filled with valuable information about the D.O. Cava. A carefully arranged flight of wine glasses awaited us as well, hinting at the exciting tastings to come and ensuring we had all the resources needed for an insightful learning experience.
Once we had settled in, the Secretary General of D.O. Cava warmly welcomed us and began the first masterclass, titled "D.O. Cava: New Era of Excellence, Guarantee of Quality." During this session, he provided a comprehensive overview of Cava’s history and identity, highlighting its deep-rooted traditions and evolution over time. He then presented key economic and market data, giving us insight into the global presence and commercial impact of Cava. Moving forward, he introduced the role of the Cava Regulatory Board, emphasising its commitment to upholding quality standards. One of the most enlightening parts of the presentation was the discussion on segmentation and zoning, where we learned that Cava is classified into distinct quality segments and can be produced in four designated areas: Comtats de Barcelona, Valle del Ebro, Viñedos de Almendralejo, and Requena. Notably, he pointed out that over 95% of Cava production is concentrated in the Comtats de Barcelona zone, underscoring its significance as the heart of Cava winemaking.
The session continued with a series of blind tasting exercises led by David Forer MW, one of only seven Masters of Wine residing in Spain. Having moved to Barcelona, David brought his expertise to guide us through these challenging tastings. For the first exercise, we were tasked with identifying the ageing category of each Cava—Guarda, Guarda Superior Reserva, Guarda Superior Gran Reserva, or Guarda Superior de Paraje Calificado. This proved to be quite a challenge, especially when distinguishing between Gran Reserva and Paraje Calificado. Many producers of these high-quality Cavas exceed the minimum ageing requirements set by the Regulatory Council, allowing their wines to develop remarkable depth and maturity. As a result, some had been aged for so long that their bubbles dissipated rapidly after pouring, momentarily giving the impression of an exceptional still white wine rather than a sparkling one. However, with careful evaluation, we learned to differentiate them through their nuanced complexity and structure, key indicators of their distinguished quality.
The next blind tasting exercise challenged us to identify the grape variety or varieties present in four different glasses of Cava. The first glass was a Gran Reserva made from 100% Xarel-lo, aged for an impressive 72 months—a true showcase of the grape’s structure and ageing potential. The second glass was a rosado made from 100% Trepat, a variety primarily used for rosé Cava. This was my first time tasting a varietal Trepat, and its bright red fruit character and delicate spice left a lasting impression. The third glass featured a blend of Macabeo and Xarel-lo, demonstrating how these two classic Cava grapes complement each other with freshness and complexity. The final glass, a Gran Reserva made from 100% Chardonnay, took everyone by surprise. No one correctly identified it as a Cava made entirely from Chardonnay—it was so refined and expressive that one could hardly believe Cava could reach such an exceptional level of quality. At the same time, it was equally difficult to believe that a varietal Chardonnay could exhibit such remarkable depth and character within the Cava framework, making this tasting both humbling and eye-opening.
By the end of the tasting activity, we had sampled a total of 12 different Cavas, each offering a unique expression of grape variety, ageing, and winemaking style. It was a truly enlightening exercise that deepened our appreciation for the diversity and craftsmanship behind Cava.
After the masterclass and tasting sessions, we embarked on a series of winery visits over the course of two days. The Regulatory Council had meticulously organised these visits with different producers, ensuring we gained insights into various aspects of Cava production. Each winery showcased a unique facet of the craft. At Juvé & Camps, we explored their commitment to sustainability and respect for pruning, learning how vineyard management plays a crucial role in quality. At Vins el Cep, we delved into the Guarda Superior de Paraje Calificado category, discovering the meticulous standards required for this prestigious classification. Montesquius offered us a hands-on experience with the traditional method of making sparkling wine, emphasising the precision and patience behind every bottle. Our visit to Parés Baltà provided valuable insight into Elaborador Integral producers—those who control the entire winemaking process from grape to bottle—while also showcasing their dedication to organic and biodynamic agriculture. Lastly, we visited and enjoyed a wonderful lunch at Codorníu, one of the most historic Cava houses, where we reflected on everything we had learned while savouring the fruits of this centuries-old tradition.
After our lunch at Codorníu, we returned to the Regulatory Council to sit for our certification exam. A sense of nervous anticipation filled the room—everyone had been diligently reviewing notes, even during our transfers between winery visits. Now, it was time to put everything we had learned over the past two days to the test. The exam was comprehensive, covering a wide range of topics related to Cava. It challenged us on everything from total sales figures and market trends to technical aspects such as planting density, yield regulations, and the intricate details of production classifications. The level of detail required was intense, reflecting the depth of knowledge needed to earn the Certified Cava Educator Advanced Level Certificate.
After the test had ended, we gathered in the lobby, finally able to take a deep breath and shake off the exam anxiety. A sense of relief swept over everyone as we exchanged smiles and chatted heartily, reflecting on the intense yet rewarding experience of the past two days. After what felt like an eternity, we were called back into the room for the much-anticipated announcement of the results. The moment of truth had arrived. As the names were read out one by one, the tension gradually turned into joy. I am incredibly pleased to share that every single one of us had passed the exam, officially earning the title of Certified Cava Educator at the Advanced Level. A wave of excitement and pride filled the room as we congratulated one another—our shared journey had not only deepened our knowledge but also forged a strong camaraderie among us. Holding our certificates and lapel pins in hand, we knew that this achievement was more than just a title; it was a testament to our dedication, passion, and newfound responsibility to share the excellence of Cava with the world.
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