Cava is a Spanish wine originating from Catalonia. Vena cava is either of two larges vein carrying deoxygenated blood, not Spanish wine, back into the heart. Unless you’re blood-alcohol level is unseasonable high as a result of too much cava.
The superior vena cava carries blood from the upper part of the body back to the heart, whereas superior cava include Gramona 2002 Enoteca Gran Reserva Brut Nature and Agustí Torelló Mata 2007 Kripta Gran Reserva Brut Nature 40 Anys, both of which received 93 points from Wine Enthusiast.
Th inferior vena cava carries blood from the lower part of the body back to the heart, whereas inferior cava should be avoided since you can find some excellent bottles of superior cava, such as Barcino Belle Epoch Brut or Vilarnau Brut Reserva Cavas, for less than $20 a bottle.
Though Catalonia is known for producing cava, it is not known for producing vena cava. This is a very common misconception. Human beings are born with venae cavae. Catalonians, on the other hand, cannot live without cava. Cava courses through their arteries and veins, which includes their venae cavae.
Traditionally, venae cavae are blue while cava is white or rosé.