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Cava Flashcards

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1
Q

Word “Cava” introduced informally when

A

1960s

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2
Q

Cava enshrined in Spanish law when

A

1972

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3
Q

95% of grapes for Cava grown where

A

Penedes in Cataluna

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4
Q

Other areas for Cava grapes

A

parts of Rioja

Valencia

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5
Q

Climate in Penedes

A

Mediterranean
Bright sunny summer
Mild winter
Moderate rainfall

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6
Q

Altitude in Penedes

A

200-300m

Minority are at 700-800m

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7
Q

High-altitude vineyards in Penedes

A

in the minority
700-800m
summer nights are chilly
grapes w/ intense flavour and higher acid than at lower altitudes

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8
Q

Macabeo at altitude vs lower altitude

A

Higher altitude: more flavour, higher acid, ageworthy

Lower altitude: less of those things

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9
Q

Principal towns (2) for Cava in Penedes

A

San Sadurni d’Anoia (key producers here)

Vilafranca del Penedes (Consejo HQ)

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10
Q

What is Raimat estate?

A

2,200ha vyd
Owned by Raventos family, Codorniu
Chardonnay
It’s in Lleida province

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11
Q

Climate in Lleida province

A

Medietrranean at lower levels
Contenintal at high altitudes

100-700m altitude

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12
Q

Big important estate in Lleida province?

A

Raimat estate

Owned by Raventos family (Codorniu)

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13
Q

Tarragona province

A

Low-lying, undulating hills
Mediterranean climate
Simply wines, Macabeo, early drinking

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14
Q

Where is the home of Trepat?

A

Conca de Barbera (within Tarragona province)

Trepat used for Cava Rosado

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15
Q

What is Trepat used for?

A

Cava Rosado

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16
Q

Rioja: what role do the Cantabrian mountains play?

A

Protect region from excessive rainfall from Atlantic

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17
Q

Rioja sparkling: better high or low altitude?

A

Higher altitude is better = higher acidity

Rioja Alta 425m

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18
Q

Grapes used for Cava in Rioja

A

Macabeo (known here as Viura)

Chardonnay

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19
Q

Why are Cava grapes (even same variety) picked over a 1-2 week period

A

Different levels of ripeness, different characteristics

Complexity for base wine

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20
Q

Most planted variety for Cava?

A

Macabeo

36%

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21
Q

Macabeo

A

Late budding (less frost risk)
Picked first
High yielding
Botyrtis and bacterial blight

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22
Q

Macabeo wine style

A

Light intensity apple lemon

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23
Q

What % of Cava planted to Xarel-lo

A

25%

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24
Q

Xarel-lo indigenous to what region?

A

Catalunya

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25
Xarel-lo
Mid-budding (frost risk) Mid ripen Powdery and downy
26
Xarel-lo wine style
Greengage, gooseberry, herbal (fennel) Earthy when over-ripe Does well with oak
27
Parellada what % of Cava plantings
20%
28
Parellada typically planted on higher or lower sites?
Higher (500m) in Penedes | High altitude = long ripening season = full flavour maturity w/o excess alcohol
29
Parellada wine style
Floral notes, finnesse
30
Parellada buds when
Early budding (spring forst)
31
What does Chardonnay add to Cava?
Body, richness, finesse
32
Which grapes (4) for Cava Rosado?
Garnacha Tinta Trepat Pinot Noir Monastrell (little used) NB Tempranillo NOT allowed
33
Is Tempranillo allowed for Cava?
No
34
Why is Garnacha Tinta used less and less for Cava?
Tendency to oxidise | But it adds ripe red fruit and spice
35
What does Garnacha Tinta add to Cava Rosado?
Ripe red fruit | Spice
36
Trepat style
Strawberry High acid Rosado only
37
What is Pinot Noir used for in Cava?
Blanc de Noirs | sometimes 100% PN
38
Cava high or low density?
Low to mdoerate: 1,500-3,000 v/ha
39
Why is low-density vyd with high yield good for Cava?
Don't need intense primary flavours in base wine
40
Vine training in Cava
Bush vines | Single or double cordon
41
What happens to Macabeo on wrong rootstock?
Grows excessive shoots and leaves | Produces little fruit
42
Why is botrytis an issue in Cava?
Misty, humid mornings
43
Example of canopy mgmt to aid air circulation and reduce shade
Removing leaves from the north side of the row
44
Why is full phenolic ripeness not needed for Cava?
Juice is extracted quickly to avoid excessive phenols
45
Gluconic acid test
Indicates botrytis infection | Too high level: negative effect on yeast in 2nd ferment
46
Hand or machine harvest?
Produer's choice | 90% by hand (vineyards scattered, fragmented ownership, uneven terrain)
47
Why does Codorniu pick by machine?
Has their own vineyards (eg Raimat) which allows it
48
Recent improvements in machine harvest
80% whole berries possible | Grapes picked at night = high quality, low price point
49
Where are most wineries?
San Sadurni d'Anoia
50
How is Rosado made?
``` Minimum 25% black grapes Skin contact (not blend red-white) ```
51
Cava yield
80hl/ha | One hl of must pressed from 150kg grapes
52
Acidification needed?
Usually not - grapes picked early enough to retain acidity
53
MLF in Cava?
Generally not, want to retain acidity
54
First ferment for Cava?
14-16C | Stainless steel large vats = preserve fruity
55
How has disgorgement been sped up?
Yeast strain selection | Bottles w/ smooth glass on inside = speed up flocculation
56
How long for disgorgement?
Can be as little as 80 mins now (new technology etc)
57
Cava RS
Mostly Brut, 8-9g/L
58
Minimum lees ageing for "Cava"
9 months (tirage to disgorgement)
59
Acidity for Cava
Medium to medium (+)
60
Cava Reserva ageing
15 months on lees (autolytic more evident)
61
Ageing for Gran Reserva Cava
30 months | Pronounced toasty, smoky
62
Ageing for Cava / Cava Reserva / Cava Gran Reserva
Cava: 9 months Reserva: 15 months Gran Reserva: 30 months
63
What are the four registers of Cava producers?
Growers Producers of base wines Storekeepers of base wines Cava producers (Some producers on more than one/all four)
64
Freixenet and Codorniu combined make what % of all finished Cava?
75% (!!!)
65
Cevipe co-op
Processes 55 million kilos of grapes/yr | Makes NO finished Cava
66
Cava breakdown domestic vs export
1/3 domestic, 2/3 export | 250 million bottles/yr
67
Sales trend for Cava
Rapid growth 1980-2010 Has plateaued since Increased by 50% since 2000, only small % since 2010
68
High volume export markets for Cava
Germany, Belgium, UK, USA
69
Breakdown of sales Cava vs Reserva vs Gran Reserva
Cava: 87% of wine sold Reserva: 11% Gran Reserva + Cava de Paraje Calificado: 2%
70
Cava Rosado what % of sales
8%
71
Cava de Paraje Calificado
``` Single estate/single vineyard Introduced in 2017 One single estate, owned by producer of wine Vines 10yo 8,000kg per ha max 48hl/ha after pressing Cant be acidified 36 months ageing Brut or less ssweet ```
72
Corpinnat
High quality producers left DO in 2019 (eg Gramona and Recaredo) Legally recognised members group Trad method, 100% organic grapes, Penedes Hand harvest Vinified on premises 90% local varieties 18, 30 and 60 mths
73
Three ageing categories for Corpinnat
18, 30 and 60 months
74
Example of two Corpinnat producers
Gramona and Recaredo
75
Classic Penedes
``` Part of Penedes DO Certified organic grapes Trad method 15 mths lees eg Albet I noya, Loxarel ```
76
Name for sparkling wine in Rioja DOCa (non Cava)
Espumoso de Calidad de Rioja Hand harvest Trad method Crianz (15 mths), Reserva (24) and Gran Anada (36)

diploma rough (18 decks)

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