Cava from Spain is an inexpensive sparkling wine made in a fresh style. The grapes used in Cava are typically Xarello, Macabeo and Parellada (instead of the Chardonnay, Pinot Noir and Pinot Meunier usually used for Method Champenoise wines), so the flavor profile of Cava is distinct from that of Champagne; the wines are zippy and fruity.



On the other hand, the Methode Champenoise wines of the U.S. tend to be very similar in style to Champagne. The simple fact that the climates between most U.S. wine-growing regions and Champagne is so strikingly different (Champagne is at the northern limit of viable grape-growing for winemaking) results in two very different results.