SPAIN - Cava Flashcards

1
Q

History:

How long have traditional method wines been made in Spain?

A

History:

Since late 19th century just outside Barcelona

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2
Q

History:

Which families were the early pioneers of cava production

A

History:

  • Ferrer (Freixenet)
  • Reventós (Codorniu)
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3
Q

History:

How was Cava defined in the Spanish Law and when?

A

History:

Sparkling wine made via trad method protected denomination in 1972

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4
Q

History:

In 1989, what did the EU do to Cava?

A

History:

Officially designated it as a PDO (protected designation of origin) for quality sparkling wine rather than a place

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5
Q

History:

Where can grapes be sourced from?

A

History:

Lots of non contiguous areas across one third of Spain eg. Rioja and Valencia

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6
Q

Growing Environment:

Where are most of the grapes sourced from and what percentage?

A

Growing Environment:

95% of grapes and production comes from Penedes

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7
Q

Growing Environment:

What are the principle areas of Cava production?

A

Growing Environment:

Penedes, Lleida and Tarragona

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8
Q

Growing Environment:

What is the climate in Penedes? How does this affect their Summers and Winters

A
Growing Environment:
Mediterranean climate (bright hot Summers and mild Winters)
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9
Q

Growing Environment:

Ho much rain does Penedes see throughout the season?

A

Growing Environment:

540mm - MODERATE

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10
Q

Growing Environment:

Where are the vineyards located?

A

Growing Environment:

coast to inland (200-300m ab sea lev)

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11
Q

Growing Environment:

What are the very highest altitudes in which one might find vineyards for Cava grapes?

A

Growing Environment:

up to 700 m in rare cases

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12
Q

Growing Environment:

If growing grapes at 700m , what can one expect from acidity and flavor intensity

A

Growing Environment:

High acidity and flavor intensity (therefore AGEWORTHY) vs wines at lower elevations

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13
Q

Growing Environment:

which soils are found in Penedes?

A

Growing Environment:

It varies from alluvial clay to stony clay

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14
Q

Growing Environment:

What do the best soils offer to the vine?

A

Growing Environment:

Low nutrients, good drainage and good water retention

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15
Q

Growing Environment:

What is the regulatory body for Cava?

A

Growing Environment:

Consejo Regulador del Cava

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16
Q

Growing Environment:

Where is Lleida?

A

Growing Environment:

In Catalonia. It is a province that contains mountains and high plains

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17
Q

Growing Environment:

What is the climate in Lleida?

A

Growing Environment:

Mediterranean Climate at lower elevation and continental at higher elevations

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18
Q

Growing Environment:

Why does Lleida need irrigation and from where does the water in the system come?

A

Growing Environment:

It is arid semi-desert. The irrigation system channels water from the Pyrenees to the vineyards

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19
Q

Growing Environment:

What is the elevation range for vineyards in the Lleida region?

A

Growing Environment:

100m - 700m elevation

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20
Q

Growing Environment:

What are the two hazards that irrigation may protect vineyards from ?

A

Growing Environment:

  • Drought
  • Spring Frost
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21
Q

Growing Environment:

Which important pioneering 2200 ha estate lies In Lleida?

A

Growing Environment:

Raimat

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22
Q

Growing Environment:

Why is the this large estate considered special?

A

Growing Environment:

  • Largest single vineyard estate owned by one family in Spain (Raventós family)
  • It pioneered the growth and use of chardonnay in both Raimat and Codorniu wines
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23
Q

Growing Environment:

What is the difference in fruit grown at lower vs high elevations in Lleida?

A

Growing Environment:
At higher altitudes, there is fresher fruit and high acidity and at lower elevations, there is riper fruit and lower acidity

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24
Q

Growing Environment:

Where is Tarragona province located?

A

Growing Environment:

The province lies southwest of Barcelona

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25
Q

Growing Environment:

What is the topography and climate in the Tarragona province?

A

Growing Environment:

Low lying region with some undulating hills. The climate is Mediterranean

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26
Q

Growing Environment:

Which cava rosado grape is at home here? Which is the dominant of the cava grapes grown here?

A

Growing Environment:

Trepat and Macabeo

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27
Q

Growing Environment:

Name one other region in Spain that produces cava along with its location

A

Growing Environment:
Rioja lies in the North of Spain (500km from Barcelona) protected from excessive rain from the Atlantic Ocean by the Cantabrian Mountains
Its vineyards lie at about 425m at their highest in Rioja Alta

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28
Q

Grapes:

Which white grape varieties are used in Cava?

A
Grapes:
Macabeo
Parellada
Xarello
Chardonnay
29
Q
Grapes:
What percentage of the vineyards registered for CAVA are made up of 
-Macabeo
-Xarello
-Parellada
-Chardonnay
A

Grapes:
-36% of vineyards registered for cava are MACABEO producing

  • 25% of vineyards registered for cava are XARELLO producing
  • 20% of vineyards registered for cava are PARELLADA producing
  • 9% of vineyards registered for cava are CHARDONNAY producing
30
Q

Grapes:
Describe Macabeo in terms of the following?

  • Budding
  • Hazards
  • Yields
  • Planting Altitudes
  • Aromas/characteristics
A

Grapes:

Macabeo is:

  • late budding
  • susceptible to botrytis bunch rot and bacterial blight (both preferring warm moist conditions)
  • high yielding
  • planted at 100m - 300m above sea level typically
  • light intensity apple and lemon
31
Q

Grapes:
Describe Xarello in terms of the following?

  • Budding
  • Hazards
  • Yields
  • Planting Altitudes
  • Aromas/characteristics
A

Grapes:

Xarello is:

  • mid-budding and ripening
  • susceptible to downey mildew, powdery mildew, coulure
  • adapts to most soils
  • planted at 0m-400 m above sea level
  • gooseberry, greengage and FENNEL
32
Q

Grapes:
Describe Parellada in terms of the following?

  • Budding
  • Hazards
  • Yields
  • Planting Altitudes
  • Aromas/characteristics
A

Grapes:

Parellada is:

  • early budding and late ripening
  • susceptible to spring frosts and powdery mildew
  • high yield but lowest of major 3 grapes
  • suited to high altitude such as 500m (long season and cool so low sugar and more flavor maturity)
  • floral notes and “finesse”
33
Q

Grapes:
Describe Chardonnay in terms of the following?

  • Budding
  • Characteristics added to the final blend
A

Grapes:

Chardonnay is:

  • Early budding and early ripening
  • body and richness
34
Q

Grapes:

What red grapes are varieties are used in Cava Rosado ?

A

Garnacha Tinto
Trepat
Pinot Noir
Monastrell (minor)

35
Q

Grapes:

What does each red grape variety give to the blend?

A

Garnacha Tinto - ripe fruit and spice but oxidises easily
Trepat - strawberry and high acid
Pinot Noir - Red fruit and high acid ( used in blanc de noirs a lot)

36
Q

Grapes:

Which famous local red grape variety is not permitted in Cava Rosado?

A

Grapes:

Tempranillo is not permitted

37
Q

Vineyard:

What are the yield like in cava production and is the considered low , medium or hight?

A

Vineyard:

12000kg/ha which is moderate to high yield

38
Q

Vineyard:

What is the planting density of vines? Is this considered high medium or low?

A

Vineyard:

1500-3500 vines /hectare which is considered low density

39
Q

Vineyard:

Why would the maker of sparkling wines choose this planting density and yield?

A

Vineyard:

The grapes do not require intensity of flavor in the base wine

40
Q

Vineyard:

Irrigation may not be used to increase yield but may be used for what?

A

Vineyard:

protect the future viability of the vineyard and decrease water stress

41
Q

Vineyard:

Which indigenous cava making grape is sensitive to rootstock choice and why?

A

Vineyard:

Macabeo because it has very high vigour and if the wrong rootstock chosen, it produces little fruit

42
Q

Vineyard:

Name at least two hazards to grapes and how they are treated

A

Vineyard:

  • grapevine moth (sexual confusion techniques
  • downy and powdery mildew (copper and sulphur treatments as well as canopy management on the north side to encourage cool air flow )
43
Q

Vineyard:

What might a grower look at to determine if the grape is ready for harvest?

A

Vineyard:

pH, titratable acidity, sugar levels and glyconic acid (a sign of botrytis)

44
Q

Vineyard:

Why is Botrytis tested for?

A

Vineyard:
Its presence in the second fermentation reduces foamability of the final wine and the stability of the final wine (oxidation)

45
Q

Vineyard:

How are grapes picked?

A

Vineyard:

By machine or hand

46
Q

Vineyard:

How does Freixenet pick their grapes and why?

A

Vineyard:

Freixenet picks by hand as they contract smaller growers to provide their grapes

47
Q

Vineyard:

How does Codorniu pick their grapes?

A

Vineyard:
Machine harvest as new machines leave 80% whole berries and they largely pick from their own vineyards in Penedes and Raimat

48
Q

Vineyard:
You are a grower sending grapes for production of a basic cava, what size bucket will you use to pick and transport grapes?
Is this the same size for premium cava buckets?

A

Vineyard:

25kg buckets for basic cava and 10kg buckets for premium cava

49
Q

Vineyard:
You are a winemaker who is relying on high quality grapes from a machine harvester. What can you do to avoid oxidation and maintain acidity

A

Vineyard:

Harvest early and at night and have your pressing facility close to your vineyards

50
Q

Winemaking:

Phenolic extraction is the enemy in sparkling wine. How is this avoided in cava making?

A

Winemaking:

Pneumatic presses are used to gently press the grapes

51
Q

Winemaking:

What % of black grapes must be used in a rosado and how ?

A

Winemaking:

25% minimum black grapes with short skin maceration rather then blending red and white base wines

52
Q

Winemaking:

Yield (hl/ha) is restricted to what in the winery?

A

Winemaking:

80hl/ha

53
Q

Winemaking:

Where do winemakers get their yeast?

A

Winemaking:

Either develop a strain themselves (Freixenet) or buy one in that suits the vintage (Codorniu)

54
Q

Winemaking:

What vessel and temperatures are used for first fermentation ?

A

Winemaking:

Large format stainless steel tanks at 14-16oC to maintain delicate primary fruit aromas

55
Q

Winemaking:

What is the difference between a non vintage champagne and a non vintage cava in terms of reserve wines

A

Winemaking:
Reserve wines are expensive to store for a region that doesn’t see large vintage variation so the fruit of a non vintage cava is usually from a single vintage

56
Q

Winemaking:

How has the disgorgement process sped up to just 80 minutes?

A

Winemaking:
Smooth glass at bottle neck (inc. floc) Selection of certain yeasts to increase flocculation
Replacement of gyropalettes by rotating drums

57
Q

Winemaking:

Typical dosage levels are what?

A

Winemaking:

8-9g/L

58
Q

Winemaking:

What levels of sugar are the quality producers working on?

A

Winemaking:
Brut Nature
Extra Brut
Brut

59
Q

Name the most basic cava with minimum lees times , character, quality and price

A

-Cava:
intensity is light to medium

acidity is medium (+)
aromas of lemon, apple and herbal notes,
light biscuit autolytic notes

can be acidified

9 months min lees ageing

quality is acceptable to good

price is inexpensive to mid

60
Q

How much of all cava sold is basic cava?

A

87% of all cava sold

61
Q

Name the next category in the hierarchy?

What is the minimum lees times , character, quality and price?

A

Reserva

more autolytic aromas

can be acidified

15 months minimum lees ageing

quality is good to very good quality

mid-priced

62
Q

Name the next category in the hierarchy?

What is the minimum lees times , character, quality and price?

A

Gran Reserva

more autolytic character of toast and smoke

can be acidified

30 months on lees

can only be Brut, Extra Brut or Brut Nature

quality is very good to outstanding and

price is premium

63
Q

Name the next category in the hierarchy from gran reserva?

What is the minimum lees times , character, quality and price?

A

Cava de Paraje calificado

made of grapes from one estate owned by producer

must be minimum 10 years old

max yield 8000kg/ha and 48hl/ha after pressing

cannot be acidified

36 months on lees

can only be Brut, Extra Brut or Brut Nature

64
Q

Winemaking:

Is malolactoc conversion generally practised?

A

Winemaking:

No. It would lead to a loss of acidity which Cava wishes to preserve

65
Q

Wine Business:

What is the trend of wine sales in Cava ( sales since 2000)?

A

Wine Business:

They have increased 50% since 2000 but only by small % since 2010

66
Q

WIne Business:

What percentage of cava is sold domestically and what proportion abroad?

A

under a third is sold in Spain and the remainder is exported

67
Q

Wine Business:

What are the total cava shipments annually?

A

Wine Business:

around 250 million bottles

68
Q

Wine Business:

What percentage of Cava, Reserva and Gran Reserva, Cava de Parade Calificado is sold

A

Wine Business:
Cava 87%
Reserva 11%
Gran Reserva and Cava de Paraje Calificado 2%

69
Q

Recent Developments:

A

Recent Developments:
2014 - Classic Penedes category established by Penedes DO (all organic, trad method, 15 months on the lees) eg. producer Loxarel
2017 - Espumoso de Calidad de Rioja category established Rioja DOCa (hand harvested, trad method, crianza [15 mnths lees], Reserva [24 mnths], Gran Reserva [36 mnths])
2019 - Corpinnat Group is established with producers leaving Cava DO (all organic, Penedes grapes only, trad method, 18, 30 and 60 month lees categories)