WSET® Level 4 D4 Sparkling Wine > D4 Sparkling: Cava > Flashcards

D4 Sparkling: Cava Flashcards

Examines the region, grapes, method of production, and styles of Cava, and factors that can affect the styles. (85 cards)

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1
Q

Who are the two biggest producers of Cava?

A
  1. Freixenet (Ferrer family)
  2. Codorníu (Raventós family)
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2
Q

When did the word Cava first come into use, then into law, and in what year did it gain PDO status?

A
  • Started being used informally – 1960s
  • Law – 1972
  • PDO status – 1989 (named after the wine rather than place)
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3
Q

Because the Cava PDO status protects the name of the wine (and not the place), what is distinctive to Cava production?

A

Grapes are allowed to be sourced from a number of separate, different, unconnected areas and blended together.

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4
Q

Fill in the blanks

Cava is roughly the same vineyard size as ____, with just over __,000 ha planted.

A
  • Champagne
  • 38,000 ha

Production is usually a bit lower, at around 250 million bottles.

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5
Q

What body oversees Cava?

A

Consejo Regulador del Cava

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6
Q

More than 95% of all grapes grown for Cava are grown and produced where in Spain?

A

Within the area of Cataluña known as Comtats de Barcelona.

The area is also known more generally as Penedès.

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7
Q

What are the 4 most important subzones of Comtats de Barcelona (Penedès)?

A
  1. Valls d’Anoia-Foix
  2. Pla de Ponent
  3. Lleida
  4. Tarragona
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8
Q

Which of the 4 subzones of Comtats de Barcelona (Penedès) is furthest inland?

A

Lleida

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9
Q

What is the predominant climate of Comtats de Barcelona (Penedès)?

A

Mediterranean

  • Bright, sunny summers
  • Mild winters
  • Moderate rainfall (710 mm) spread over the year
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10
Q

Fill in the blanks.

In Comtats de Barcelona, the largest extent of vineyards lie between ___ and ___ metres altitude.

A

200 - 300m asl

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11
Q

In Comtats de Barcelona, a minority of vineyards are up to ___ to ___ meters above sea level.

How does this higher elevation factor into grape growing conditions and grape expression?

A

700-800m asl

At this higher elevation,
summer nights can be cooler than lower down, which helps to grow grapes with more intense flavors, and higher acidity, than grapes grown at more typical, lower altitudes.

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12
Q

In Comtats de Barcelona, what is the composition of soils found at lower altitudes?

A

Alluvial soils and clay

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13
Q

In Comtats de Barcelona, what is the composition of soils found at higher altitudes?

A

Stony clay and granite sub-soils

All soils types are relatively poor in nutrients. However, they also typically have adequate drainage, and water retention, properties, which makes
them suitable for viticulture.

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14
Q

What are the 2 principal towns within Comtats de Barcelona?

A
  1. Sant Sadurní d’Anoia, in and around which the principal Cava producers are located;
  2. Vilafranca del Penedès, where the Consejo has its headquarters.
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15
Q

In Comtats de Barcelona, what 3 factors allow producers to have many different blending opportunities?

A
  1. Variations in elevation
  2. Distance from the warm Mediterranean Sea
  3. Different grape varieties grown

Differences in temperature associated with differences in elevation also influence grape composition grown in different locations.

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16
Q

What are the three main grapes that go into Cava?

A
  1. Macabeo
  2. Xarel-lo
  3. Parellada

Together they make up 83% of plantings for Cava

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17
Q

What’s the one Spanish grape not allowed in Cava?

A

Tempranillo

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18
Q

What are the soils of Penedès, and what makes them suitable for viticulture?

A
  • Lower elevation (200-300m asl) = alluvial + clay
  • Higher elevation (700-800m asl) = stony clay + granite

Penedès’ soils are poor in nutrients, and have adequate drainage and water retention, making them suitable for viticulture.

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19
Q

What is the elevation range of Lleida (Catalan) / Lérida (Spanish)?

A

100-700m above sea level

Grapes tend to have riper fruit flavors grown at lower altitudes, and fresher flavors with higher acidity at higher altitudes.

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20
Q

What are the climates of Lleida province?

A
  • Mediterranean near the coast and at lower elevations
  • Increasing Continental influences further inland
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21
Q

Select the correct answer:

Lleida is:

a. irrigated with water from the Pyrenées
b. irrigated with water from the Mediterranean
c. not irrigated

A

Irrigated with water from the Pyrenées

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22
Q

What is the climate of Tarragona?

A

Mediterranean

Tarragona is a low-lying area.

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23
Q

Which grape dominates Cava from Tarragona?

Is the style of Cava from Tarragona meant for early drinking or for aging?

A
  • Macabeo
  • Early drinking because of Mediterranean climate and no elevation to provide cooler temperatures
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24
Q

What is Trepat?

A
  • Trepat is a variety local to Conca del Barberà with strawberry flavors and high acidity.
  • It can legally only be used in Cava Rosado production, but is increasingly used in that style.
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25
What makes Rioja Alta well suited for sparkling wine production?
High altitude (425m above sea level), which lends higher acidity.
26
Of the vineyards registered for Cava, what percent is planted to: * Macabeo * Xarel-lo * Parellada * Chardonnay
* Macabeo - 37% * Xarel-lo - 26% * Parellada - 19% * Chardonnay - 9%
27
What are the planting elevations for: * Macabeo * Xarel-lo * Parellada
* Macabeo - 100 - 300m above sea level * Xarel-lo - sea level - 400m * Parellada - around 500m (highest)
28
What are the budding times for: * Macabeo * Xarel-lo * Parellada
* Macabeo - late budding * Xarel-lo - mid-budding * Parellada - early budding (prone to spring frost)
29
Which Cava grape variety is picked first and which variety is picked last?
* Picked first = Macabeo * Picked last = Parellada (it needs a long growing season)
30
Which two Cava grape varieties are indigenous to Catalunya?
1. Xarel-lo 2. Parellada
31
Of the three main Cava grape varieties, which one is the highest yielding?
Macabeo
32
What are the aromas and flavors that Macabeo adds to Cava?
Apples and lemons
33
What are the aromas and flavors that Xarel-lo adds to Cava?
* Fennel * Herbs * Gooseberry * Greengage (a sub-species of plum)
34
What are the aromas and flavors that Parellada adds to Cava?
Floral notes
35
What characteristics does Chardonnay add to Cava?
* Finesse * Body * Richness
36
What are the four black grapes used in Cava production?
1. Garnacha Tinta 2. Trepat 3. Pinot Noir 4. Monastrell - not widely used
37
Why is Garnacha Tinta being used less in Cava production?
It oxidizes easily.
38
When you see a Cava Blanc de Noirs, what is the grape almost always going to be?
Pinot Noir
39
What is the maximum yield for Cava?
Up to 80 hl/ha
40
What is the typical planting density for Cava?
**Low to moderate density** planting | (1,500-3,500 vines per ha)
41
What is the typical trellising used for Cava varieties?
1. Bush vines 2. Single or double cordon
42
Is irrigation permitted for Cava?
**Yes**, **but** it's used only to relieve hydric stress -- it cannot be used to increase yields.
43
# Fill in the blanks: Cava rootstocks are selected for tolerance to \_\_\_\_ and to control ___.
Lime; vigor
44
Catalunya can get misty and humid. What threats arise from these conditions and how do winemakers manage them?
_Threats_ * Downy mildew * Botrytis _Management_ * Copper and sulfur treatments * Closely manage the canopy (e.g. remove leaves to help air circulation). ## Footnote As a reminder, downy mildew is caused by Peronospora, a water mold that lives within vine tissue. It attacks green parts of the plant, especially young leaves and flowers, reducing yields by defoliating the vine. It needs rainfall and warm temperatures (20°C / 68°F) to spread. High-risk periods are warm springs and stormy but warm summers.
45
Cava growers now check grapes' gluconic acid values. What does a high gluconic acid value indicate?
Botrytis infection ## Footnote If this value is too high, those grapes will be rejected.
46
# Fill in the blank: Cava producers are allowed to either hand harvest or machine harvest their grapes, but the vast majority will \_\_\_\_ harvest.
Hand ## Footnote In particular those of high quality.
47
Cava grapes are typically crushed using a Coquard press or pneumatic press?
Pneumatic press
48
# Fill in the blank: Cava Rosados must be a minimum of \_\_\_% black grapes.
25%
49
How are Cava Rosados made pink?
By contact with the skins (rather than blending).
50
What is the press limit for Cava?
79 hL/ha with a limit of 100L being pressed from 150kg of grapes
51
Briefly describe the production of Cava (primary, malo, and secondary).
1. Primary in large stainless steel tanks at 14–16°C (57.2–60.8°F) -- cool temperatures retains fruit aromas 2. Malo blocked to preserve acidity 3. Secondary occurs in the bottle (Cava is made Traditional Method)
52
# Select the correct answer: Cava typically: a. goes through full malolactic conversion b. does not go through malolactic conversion
Does **not** go through malolactic conversion
53
Does Cava usually use reserve wines in the blend, or are the wines usually all from one vintage?
Usually **all from one vintage** whether it's marked as such or not.
54
Do most Cava producers hand riddle or use gyropalettes?
Use gyropalettes
55
What is the minimum time for Cava to age sur lie?
9 months
56
What is the typical dosage level and style for Cava?
Most Cava has **8–9 g/L** dosage, making **Brut** the predominant style.
57
Historically, what were the three main categories of Cava?
1. Cava 2. Cava Reserva 3. Cava Gran Reserva
58
Cava (basic Cava): * What is the minimum sur lie aging? * What is its general profile?
* Minimum 9 months sur lie; * Light to medium intensity of lemon, apple and herbal notes, light autolytic notes, and medium to medium+ acidity; * Acceptable to good quality; * Inexpensive to mid-priced.
59
Cava Reserva: * What is the minimum sur lie aging? * What flavor is prominent? * What is its quality level?
* Minimum 18 months sur lie; * Autolytic notes are more noticeable; * Good to very good in quality, mid-priced. ## Footnote This card is correct per the updated D4 materials printed in 2024, Version 1.5. From the new WSET material it reads, "This new category includes Cava de Guarda Superior and Cava Reserva (minimum ageing of 18 months)..." The Cava DO changed their rules and regulations in 2022, and 15 months used to be the minimum lees time for Cava Reserva. We advise you know both for the exam as it's possible you might be tested on Cava Reserva, but please confirm and discuss it with your D4 instructor and seek what they advise you to know for the exam, too.
60
Cava Gran Reserva: * What is the minimum sur lie aging? * What flavors are dominant? * What is its quality level?
* Minimum 30 months sur lie; * Autolytic notes dominate: generous toasty, smoky character; * Very good to outstanding, premium priced.
61
What 2 other terms MAY be used on a label of Cava de Guarda Superior?
1. The **‘100% Integral Producer’ (Elaborado Integral) stamp** if the company carries out the entire production itself (growing the grapes to bottling the wine); 2. The wine's **zone of origin**.
62
What are the 4 registers of Cava production per the Consejo Regulador del Cava?
1. Growers 2. Producers of base wines 3. Storekeepers of base wines 4. Cava producers ## Footnote *Many Cava producers are all 4!*
63
What are the requirements for Cava de Guarda Superior?
* Made from **vines a minimum of 10 years old** * **Certified organic** * **Max yield 10 tonnes/ha** * **Traceable** from vineyard to bottle * **State the year of harvest** on the bottle
64
Cava de Guarda Superior includes which 3 categories?
1. Cava Reserva 2. Cava Gran Reserva 3. Cava de Paraje Calificado
65
What are the requirements for Cava de Guarda?
* Minimum 9 months' lees aging in the bottle * Wine must be traceable from vineyard to bottle
66
Cava de Guarda is the new name for which former category?
young Cava DO
67
In what year was Cava de Paraje Calificado originally introduced? Why was it introduced?
Originally introduced in 2017 in response to the perceived image of Cava as just a cheap wine of only good quality, this new category was for single estate Cavas. ## Footnote Changes were made again in 2022 (see card 66 for more information).
68
In 2022, the Cava DO merged Cava de Paraje Calificado with Cava, Cava Reserva, and Cava Gran Reserva to create these two new Cava categories:
1. Cava de Guarda 2. Cava de Guarda Superior
69
Cava Gran Reserva and Cava de Paraje Calificado may only be made in these three styles.
1. Brut Nature 2. Extra Brut 3. Brut
70
What is Corpinnat?
A producer-driven sparkling wine association that broke ties with the Cava DO in 2019 due to their dissatisfaction with the DO for not doing enough to differentiate inexpensive, large-volume Cava from premium, hand-made Cava. Corpinnat takes into account the entire production of a producer rather than just individual wines, which is what Cava de Paraje Calificado does.
71
What are the rules a producer has to meet to be Corpinnat?
* Grapes must be 100% organic * 90% of the grapes must be indigenous varieties * Grapes must be grown in Penedès * Grapes must be hand harvested * Vinified on the winery premises * Wines must be Traditional Method
72
What are the three minimum aging requirements for the levels of Corpinnat?
18, 30 and 60 months
73
What are the rules for Classic Penedès?
* Grapes must be certified organic grown in the Penedès DO * Minimum 15 months sur lie * Traditional Method
74
What are the rules surrounding Espumoso de Calidad de Rioja?
* Hand harvested * Traditional Method
75
What are the three tiers of Espumoso de Calidad de Rioja and their minimum sur lie aging requirements?
1. Crianza: 15 months sur lie 2. Reserva: 24 months sur lie 3. Gran Añada: 36 months sur lie
76
How much of all Cava produced is exported?
Roughly 2/3 of all Cava is exported. ## Footnote Main markets: Germany, Belgium, UK, USA
77
Pla de Ponent subzone of Comtats de Barcelona: Describe the topography
The land in Lleida/Lérida province **rises up into the mountains, including both slopes and a high plain** (range is 100–700m asl).
78
Pla de Ponent subzone of Comtats de Barcelona: Describe the climate
Mediterranean nearer the coast with increasing continental influences further inland.
79
Pla de Ponent subzone of Comtats de Barcelona: This used to be a desert-like area. What's changed?
An irrigation system with water from the Pyrenees was installed, turning this former semi-desert into productive vineyard land. The irrigation system can also be used to provide frost protection in spring.
80
Wines from Pla de Ponent subzone of Comtats de Barcelona have different expressions due to the elevation variance. Describe the general expressions from lower-elevation vineyards and higher elevation vineyards.
Lower elevations: wines have riper fruit flavors Higher elevations: wines have fresher flavors and higher acidity
81
The Raimat estate in the Pla de Ponent subzone of Comtats de Barcelona is known for producing mainly still or sparkling wines?
Still wines ## Footnote Raimat is a 2200ha estate
82
What is the name of the family that owns Raimat, which is the largest single-vineyard estate owned by one family in Spain? What white grape did this family pioneer?
* Raventós * Chardonnay ## Footnote They also own Codorníu
83
In northern Spain, what is the second-most important area for sparkling wine production?
**Ebro Valley**, where the Cantabrian Mountains protect the region from excessive rainfall coming from the Atlantic.
84
What are the only 2 white grape varieties used in sparkling wine production in the Ebro Valley?
1. Macabeo (locally known as Viura) 2. Chardonnay ## Footnote Macabeo ripens much later here than in Cataluña, where it typically grows as lower altitude
85
Grapes grown at higher altitudes in the Ebro Valley (e.g. Rioja Alta at 425m asl) have **what characteristic** which makes them particularly well suited to quality sparkling wines?
Higher acidity
WSET® Level 4 D4 Sparkling Wine
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