24 Cava

Question 1

Cava GI

Answer 1

Spain (Catalunya)

Question 2

What method is used for Cava?

Answer 2

Traditional-method

(Bottle fermentation)

Question 3

What grapes are added for making Cava?

Answer 3

Mainly local Spanish varieties

(However, Chardonnay and Pinot Noir are also permitted.

Both add acidity and fruit character to Cava.)

Question 5

What is the climate of Catalunya?

Answer 5

Warm

Question 6

Catalunya’s warm climate means that the grapes may need to be harvested ___ to retain ___ acidity.

Answer 6

early

high

Question 7

Generally, which has more pronounced autolytic aromas + flavors:

Champagne

Cava

Why?

Answer 7

Champagne

Because Cava spends less time on its lees than Champagne, which translates to less pronounced autolytic aromas in the final wine.

Question 8

What 2 international grape varietals are allowed in Spanish Cava?

What do they add?

Answer 8

Chardonnay

Pinot Noir

Both add acidity and fruit character to Cava.

Question 9

Cava production is dominated by a ___ number of ___ brands who make ___ volumes of simple non-vintage wines.

Answer 9

small

large

high

(However, there are many smaller producers making very-good quality Cavas that are aged in contact with lees for extended periods,)