Week 3 questions

Question 1

What is special about Cava PDO

Answer 1

The term Cava relates to the wine, not the place, which means that grapes can be sourced from a number of different and unconnected areas, and still qualify for the term Cava.

Question 2

Three main regions for Cava in Catalunya

Answer 2

Penedes, Lleida and Tarragona

Question 3

Describe the climate of Penedes.

Answer 3

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Mostly Mediterranean, with sunny and bright summers, mild winters and moderate rainfall fairly evenly spread throughout the year (540mm).

Question 4

Describe the soil types in Penedes.

Answer 4

Varied - at lower altidudes we find alluvial and clay soils, ranging to stony clay and granite sub-soils at high altitudes.

Question 5

Lleida qualities

Answer 5

Draws water from Pyrrenes for irrigation and frost protection

Question 6

Tarragona qualities

Answer 6

Simple, easy drinknig cava mostly made from Macabeo

Question 7

Macabeo qualities

Answer 7

Late budding and hence frost resistant, susceptible to botrytis bunch rot and bacterial blight

Question 8

Xarel-lo qualitites

Answer 8

Mid budding, mid ripening, susceptible to powdery and downy mildew, Greengage, gooseberry and herbal (fennel) notes.

Question 9

Parellada qualities

Answer 9

Early budding, long ripening season, hence is best suited to high altitude so it doesn’t reach excessively high potential alcohol before flavour ripeness, susceptible to frost, and powdery mildew

Question 10

Permitted black grape varieties for cava

Answer 10

Garnacha tinta, Trepat, Pinot Noir (NOT tempranillo)

Question 11

Describe the density and trellising used for Cava.

Answer 11

Low to moderate density (1500 - 3500 vines/ha) and traditional bush vines or single/double cordon.

Question 12

Why do growers test for gluconic acid values?

Answer 12

Gluconic acid value testing is an indicator of botrytis infection, and too high a level will negatively effect the years in secondary fermentation and harm the stability of the wine. Where values are too high, grapes can be rejected to ensure overall high quality.

Question 13

What are the permitted yields and production for Cava?

Answer 13

79 hL/ha with a limit of 100 litres per 150kg of grapes.

Question 14

How has the VDP supported higher quality Sekt?

Answer 14

It has created a VDP Sekt classification, which requires higher quality standards throughout the whole chain of production, permits the traditional method only, and requires longer lees ageing.

Question 15

What other (than Chardy/Pinot noir) six grapes are used for mostly tank method wines in California?

Answer 15

Pinot Gris
Pinot Blanc
Sauvignon Blanc
Viognier
Syrah
Tempranillo