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D4 Sparkling Wine > Cava > Flashcards

Cava Flashcards

1
Q

Where is the principle area for traditional method sparkling wine made in Spain?

A

In or near to Barcelona in the Penedes region of Cataluna in north-east Spain

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2
Q

Who were the early pioneers of cava?

A

The Ferrer and Raventos families. Descendants now operate Freixenet and Codorniu

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3
Q

In what year did Cava become a PDO?

A

1989

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4
Q

What is unusual about Cava PDO?

A

Grapes can be sourced from a number of different unconnected areas

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5
Q

What is the name of the Cava regulatory body?

A

Consejo Regulador del Cava

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6
Q

What are the three local Cava varieties?

A

Macabeo, Xarel-lo and Parellada

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7
Q

Which are the three most important cava production areas?

A

Penedes

Lleida

Tarragona

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8
Q

What is the climate and growing condition in the Penedes region?

A

Mediterranean

Bright sunny summers, mild winters and moderate rainfall

200-300 metres of altitude with a few up to 800 - higher altitude has colder nights which gives higher acidity

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9
Q

What are the main soil types in Penedes?

A

Alluvial, some clay and granite sub soils

Poor in nutrients with adequate drainage and water retention

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10
Q

What is the climate and growing conditions in Lleida?

A

Mediterranean with more continental influence at higher altitude

Irrigated former semi desert - irrigation also useful for mitigating spring frost damage

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11
Q

Which important estate is located in Lleida?

A

Raimat - 2200 hectares owned by Codorniu family

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12
Q

What is the climate in Tarragona?

A

Mediterranean

Low lying undulating hills

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13
Q

Which region of Tarragona is home to the Trepat grape?

A

Conca de Barbera

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14
Q

Which other area of Spain is important for Cava and why?

A

Rioja

High altitude and protected from excessive Atlantic rainfall by the Cantabrian mountains

Only Macabeo and Chardonnay grown here

Cooler climate so later ripening

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15
Q

What percentage of the vineyard is Macabeo?

A

36%

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16
Q

What are the main characteristics of Macabeo?

A

Late budding, earliest ripening, high yielding

Susceptible to botrytis and bacterial blight

Light intensity apple and lemon aromas

AKA Viura

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17
Q

What percentage of the vineyard is Xarel Lo?

A

26%

18
Q

What are the main features of Xarel Lo?

A

Mid budding

Mid ripening

Susceptible to mildew but good disease resistance otherwise

Greengage, gooseberry and fennel notes

Can become earthy if over ripe

19
Q

What percentage of the vineyard is Parellada?

A

21%

20
Q

What are the main characteristics of Parellada?

A

Typical planted at high altitude

Early budding

Lowest yielding

Lowest alcohol

Latest ripening - needs altitude for a long reopening season to reach phenolic maturity

Susceptible to powdery mildew

Finesse and floral notes

21
Q

What percentage of the vineyard is Chardonnay?

A

9%

22
Q

What does Chardonnay add to Cava?

A

Body, richness, finesse

23
Q

Which varieties are used for Cava Rosado?

A

Garnacha Tinta, Trepat, Pinot Noir

24
Q

What is the maximum yield for Cava?

A

12,000 kg/hectare

25
Q

What training systems are used in Cava?

A

Traditional bush vines or single/double cordon - suitable as intense primary flavours are not required

26
Q

Why js downy and powdery mildew a problem?

A

Cataluna prone to mists

27
Q

How can mildew be treated?

A

Copper and sulfur sprays

Canopy management to increase air circulation (also helps mitigate risk of botrytis)

28
Q

Why are 90% of Cava grapes hand harvested?

A

Scattered vineyard ownership

Very uneven terrain

All high quality grapes are hand harvested

29
Q

Why are small crates used to transport handpicked fruit to the winery?

A

To avoid grapes splitting which can lead to microbial spoilage

30
Q

What are the winemaking requirements for Cava Rosado?

A

Minimum 25% black grapes

Must be made by skin contact (not blending)

31
Q

Why is the use of reserve wines not common?

A

Very little vintage variation

Storage of reserve wine is an extra cost

32
Q

How have Cava producers pioneering disgorgement?

A

Early adopters of gyropalettes

Use of specially selected yeast strains

Use bottles with smooth glass on the inside to speed up flocculation

Use of automated rotating drum in place of gyropalettes

Whole process can take as little as 80 mins

33
Q

What is the minimum age requirement for basic Cava?

A

9 months

34
Q

Minimum age requirement for Cava Reserva?

A

15 months

Autolysis becomes more evident

35
Q

Minimum age requirement for Cava Gran Reserva?

A

30
Months

Big autolysis & toasty/ smoky notes

Premium/super premium prices

36
Q

What are the four registers for Cava production kept by the Consejo Regulador del Cava?

A

Growers

Base wine producers

Base wine store keepers

Cava producers

  • one business can fall into multiple categories
37
Q

What are the main feature of Cava del Paraje Calificado?

A
  • created to improve perception of Cava
  • introduced in 2017
  • grapes from a single estate Owned by the producer
  • vines must be 10 years old
  • max yield 8,000 kg/hectares
  • no acidification
  • minimum 36 months aging
  • Brut or below
38
Q

What are the main features of Corpinnat?

A

Legally recognised producer group

Traditional method with 100% organic grapes

Hand harvest

Vinified entirely at winery

90% of grapes must be approved indigenous varieties

3 aging categories - 18, 30, 60 months

39
Q

What are the main features of Classic Penedes?

A
  • created 2014
  • DO wines made from 100% certified organic fruit
  • minimum 15 months on lees
40
Q

What are the main features of Espumoso de Calidad de Rioja?

A
  • quality sparkling wine of Rioja
  • implemented 2019
  • hand harvested traditional method
  • Crianza 15 months on lees
  • Reserva 24 months on lees
  • Gran Anada 36 months on lees
41
Q

What percentage of sales does basic Cava account for?

A

88%

D4 Sparkling Wine (11 decks)

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