This Spanish sparkling wine from Catalunia is a popular alternative to French champagne and a fair bit cheaper. Although made using the same champagne method, it is sweeter and fruitier than its French counterpart. Recent years have seen a huge surge in its popularity, particularly in the trendy wine bars of many European cities.

Cava is made by the second fermentation process in the bottle which takes place in huge underground cellars. The Penedés area (where most of it is made) produces more than 100 million bottles a year, most of which never leaves the country. Codorníu and Freixenet are the largest bodegas, supplying between them more than 70% of the output.

Some people find cava a little too sweet for their taste, so we recommend that you choose the seco (dry) or brut (extra dry) versions before making up your mind.

Country wines are very popular throughout Spain and particularly Andalucia, where they are often used to fuel the local fiestas. Being quite strong, they should be drunk with practised restraint and, we suggest from experience, never on an empty stomach. Most vinos terreno are pretty dry and the stronger ones can be almost sherry-like in flavour and strength.

Quality can vary enormously, even from the same bodega, so be sure to sample what's on offer before ordering any quantity. Most restaurants and bars will have a container or barrel to serve from and won't mind giving you a taster first, although bottled country wine is also now quite common in the restaurants and is usually of more refined quality. Since these wines do not keep for long, they should be drunk young.

Best-known local country wines come from Molvizar and Itrabo, two neighbouring villages that lie in the hills between Almuñécar and Motril. These are most likely to be found sold in the bars. You can also buy vino terreno (and other wines) from the barrel in a bodega in Almuñécar.

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