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diploma rough > Cava > Flashcards

Cava Flashcards

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
Q

Xarel-lo

A

Mid-budding (frost risk)
Mid ripen
Powdery and downy

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26
Q

Xarel-lo wine style

A

Greengage, gooseberry, herbal (fennel)
Earthy when over-ripe
Does well with oak

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27
Q

Parellada what % of Cava plantings

A

20%

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28
Q

Parellada typically planted on higher or lower sites?

A

Higher (500m) in Penedes

High altitude = long ripening season = full flavour maturity w/o excess alcohol

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29
Q

Parellada wine style

A

Floral notes, finnesse

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30
Q

Parellada buds when

A

Early budding (spring forst)

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31
Q

What does Chardonnay add to Cava?

A

Body, richness, finesse

32
Q

Which grapes (4) for Cava Rosado?

A

Garnacha Tinta
Trepat
Pinot Noir
Monastrell (little used)

NB Tempranillo NOT allowed

33
Q

Is Tempranillo allowed for Cava?

34
Q

Why is Garnacha Tinta used less and less for Cava?

A

Tendency to oxidise

But it adds ripe red fruit and spice

35
Q

What does Garnacha Tinta add to Cava Rosado?

A

Ripe red fruit

Spice

36
Q

Trepat style

A

Strawberry
High acid
Rosado only

37
Q

What is Pinot Noir used for in Cava?

A

Blanc de Noirs

sometimes 100% PN

38
Q

Cava high or low density?

A

Low to mdoerate: 1,500-3,000 v/ha

39
Q

Why is low-density vyd with high yield good for Cava?

A

Don’t need intense primary flavours in base wine

40
Q

Vine training in Cava

A

Bush vines

Single or double cordon

41
Q

What happens to Macabeo on wrong rootstock?

A

Grows excessive shoots and leaves

Produces little fruit

42
Q

Why is botrytis an issue in Cava?

A

Misty, humid mornings

43
Q

Example of canopy mgmt to aid air circulation and reduce shade

A

Removing leaves from the north side of the row

44
Q

Why is full phenolic ripeness not needed for Cava?

A

Juice is extracted quickly to avoid excessive phenols

45
Q

Gluconic acid test

A

Indicates botrytis infection

Too high level: negative effect on yeast in 2nd ferment

46
Q

Hand or machine harvest?

A

Produer’s choice

90% by hand (vineyards scattered, fragmented ownership, uneven terrain)

47
Q

Why does Codorniu pick by machine?

A

Has their own vineyards (eg Raimat) which allows it

48
Q

Recent improvements in machine harvest

A

80% whole berries possible

Grapes picked at night = high quality, low price point

49
Q

Where are most wineries?

A

San Sadurni d’Anoia

50
Q

How is Rosado made?

A 
Minimum 25% black grapes
Skin contact (not blend red-white)
51
Q

Cava yield

A

80hl/ha

One hl of must pressed from 150kg grapes

52
Q

Acidification needed?

A

Usually not - grapes picked early enough to retain acidity

53
Q

MLF in Cava?

A

Generally not, want to retain acidity

54
Q

First ferment for Cava?

A

14-16C

Stainless steel large vats = preserve fruity

55
Q

How has disgorgement been sped up?

A

Yeast strain selection

Bottles w/ smooth glass on inside = speed up flocculation

56
Q

How long for disgorgement?

A

Can be as little as 80 mins now (new technology etc)

57
Q

Cava RS

A

Mostly Brut, 8-9g/L

58
Q

Minimum lees ageing for “Cava”

A

9 months (tirage to disgorgement)

59
Q

Acidity for Cava

A

Medium to medium (+)

60
Q

Cava Reserva ageing

A

15 months on lees (autolytic more evident)

61
Q

Ageing for Gran Reserva Cava

A

30 months

Pronounced toasty, smoky

62
Q

Ageing for Cava / Cava Reserva / Cava Gran Reserva

A

Cava: 9 months
Reserva: 15 months
Gran Reserva: 30 months

63
Q

What are the four registers of Cava producers?

A

Growers
Producers of base wines
Storekeepers of base wines
Cava producers

(Some producers on more than one/all four)

64
Q

Freixenet and Codorniu combined make what % of all finished Cava?

65
Q

Cevipe co-op

A

Processes 55 million kilos of grapes/yr

Makes NO finished Cava

66
Q

Cava breakdown domestic vs export

A

1/3 domestic, 2/3 export

250 million bottles/yr

67
Q

Sales trend for Cava

A

Rapid growth 1980-2010
Has plateaued since

Increased by 50% since 2000, only small % since 2010

68
Q

High volume export markets for Cava

A

Germany, Belgium, UK, USA

69
Q

Breakdown of sales Cava vs Reserva vs Gran Reserva

A

Cava: 87% of wine sold
Reserva: 11%
Gran Reserva + Cava de Paraje Calificado: 2%

70
Q

Cava Rosado what % of sales

71
Q

Cava de Paraje Calificado

A 
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
Q

Corpinnat

A

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
Q

Three ageing categories for Corpinnat

A

18, 30 and 60 months

74
Q

Example of two Corpinnat producers

A

Gramona and Recaredo

75
Q

Classic Penedes

A 
Part of Penedes DO
Certified organic grapes
Trad method
15 mths lees
eg Albet I noya, Loxarel
76
Q

Name for sparkling wine in Rioja DOCa (non Cava)

A

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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