Why does Cava taste like that?

Characteristically very low tannin. Commonly associated with green apple, white flowers, lemon, almond.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, medium-plus acidity and light-medium body. Commonly associated with green apple, citrus blossom, pear.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin and medium-plus acidity. Commonly associated with green apple, fennel, lemon, toast.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

The traditional method leaves the wine on its lees in the bottle after the second fermentation, which is where autolytic bread and brioche character develops. Minimum ageing periods are set by appellation rules.

Not claiming: That minimum periods are the same across appellations, or that tank-method wine is inferior — it is made to preserve primary fruit instead.

Autolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.

Varies: Effect scales with time and is increased by stirring the lees.

Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.

Getting the sediment out of a bottle that is already under six atmospheres of pressure.

Not claiming: That every producer of this style uses this method, or that using it is required.

Gran Reserva and Paraje Calificado can develop for a decade; entry-level Cava is for drinking now.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.