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MY WSET L4 D4 - Sparkling > Cava > Flashcards

Cava Flashcards

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1
Q

How long have traditional method sparkling wines been made in Spain?

A

since the late 19th C

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2
Q

Where in Spain have sparkling wines been prinicpally made?

A

in or close to the city of Barcelona, in Cataluna in north-east Spain

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3
Q

Who are the two biggest producers of Cava today?

A

Freixenet and Codorniu groups of companies

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4
Q

When and why was the term Cava started to be informally used?

A

1960s as the industry recognized it would need a generic term for traditional method sparkling wine on the journey to Spain’s eventual membership to the EU

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5
Q

When did the term Cava become a legal term?

A

1972

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6
Q

When did EU authorities give Cava a PDO status named for a wine rather than a place?

A

1989

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7
Q

What is different about Cava PDO

A

unusually for a PDO grapes can be sourced from a number of unconnected areas

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8
Q

Who regulates and oversees wine production in Cava?

A

Consejo regulador del cava

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9
Q

What varieties are Cava traditionally made from?

A

local varieties: Macabeo, Xarel-lo, and Parrellada
chardonnay is increasingly used in blends, but quality producers are putting emphasis on local varieties

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10
Q

Where are most grapes grown for Cava and most Cava produced

A

Penedes Cataluna - more than 95% in both cases

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11
Q

What other areas can Cava be produced and grown?

A

part of Rioja or Valencia

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12
Q

What are the most important areas where Cava is made?

A

Penedes, Lleida, and Tarragona

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13
Q

What is the main area of production for Cava?

A

Penedes region in Cataluna

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14
Q

what is the climate in Penedes

A

predominately Mediterranean - bright sunny mild winters, moderate rainfall (540mm) spread throughout the year

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15
Q

What is the range of the vineyards in Penedes?

A

from the coast to higher altitudes inland with largest extent being 200-300 meters

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16
Q

How high can a minority of the vineyards reach in altitude?

A

700-800 m above sea level

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17
Q

Describe the summer nights at the higher altitudes in Penedes

A

can get distinctly cool producing fruit with more intense flavors and high acidity than grapes that are grown in lower altitudes

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18
Q

Describe the soils found in Penedes

A

they can vary from alluvial and clay at lower altitudes to stony clay and granite sub soils at higher altitudes

all soil types are relatively poor in nutrients, with adequate drainage and water retention making them suitable for viticulture

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19
Q

Describe the difference between Macabeo based wines made from grapes grown in higher altitude vineyards vs closer to sea level

A

higher altitudes = more flavor and higher acidity giving them the ability to age well in the bottle

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20
Q

What are the two principal towns for Cava

A

Sant Sadurni d’anoia - in and around which principal Cava producers are located

Vilafranca del Penedes where the Consejo has its headquarters

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21
Q

What is the Lleida province called in Spanish?

A

Lerida - Lleida is the Catalan name

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22
Q

Describe the land in Lleida?

A

rises up into the mountains including both slopes in a high plain (100-700 m)

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23
Q

What is the climate in Lleida?

A

Mediterranean nearer the coast with increasing continental influences further inland

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24
Q

What has turned the former semi desert area of Lleida into a productive vineyard land?

A

irrigation system with water from the Pyrenees

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25
Q

Besides for irrigation, what else can the system from the Pyrennes be used for in lleida?

A

protection from spring frosts

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26
Q

Describe the difference in the wines of grapes grown at lower vs high altitudes in Lleida

A

lower altitudes = fresher flavors and higher acidity
high altitudes = riper fruit flavors

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27
Q

What is the largest single vineyard estate owned by one family in Spain

A

Raimat estate - 2,200 ha
producing mainly still wines

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28
Q

Where are the grape growing areas mainly for Tarragona province?

A

low lying or undulating hills

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29
Q

what is the climate in Tarragona province?

A

Mediterranean

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30
Q

Describe the wines from tarragona province

A

quite simple, Macabeo dominated meant for early drinking

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31
Q

what is Trepat and where is it found?

A

black varietal increasing in value for Cava Rosado (rose wines)
found in the Conca de Barbera area within the Tarragona province

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32
Q

What is another area in Spain that is important for Cava wines

A

Rioja

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33
Q

What protects Rioja from excessive rainfall coming from the Atlantic

A

Cantabrian Mountains

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34
Q

In Rioja describe grapes grown at higher altitudes

A

Rioja Alta (425m above sea level) can have higher acidity than fruit at lower altitudes which makes them well suited for quality sparkling wines

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35
Q

What are the only varieties used in Rioja for Cava

A

Macabeo (locally known as Viura) and Chardonnay

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36
Q

Compared to Penedes how does Macabeo ripen in Rioja

A

Macabeo ripens much later in Rioja than in Penedes where it grows at a lower altitude

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37
Q

What varieties make up the vast majority of plantings in Cava?

A

Macabeo, Xarel-lo and Parellada

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38
Q

What variety has smaller plantings, but still significant in Cava?

A

Chardonnay

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39
Q

Describe how the varieties of Cava are harvested

A

picked at different times and over a 1-2 week period to gain different characteristics and different base wines for blending

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40
Q

How much of the registered vineyards does Macabeo make up

A

37%

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41
Q

Where is Macabeo typically planted

A

100-300 m above sea level in Penedes, but some is also planted in Rioja and Lleida

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42
Q

Describe budding and picking of Macabeo

A

late budding = less risk from spring frosts
picked first of local varieties
high yielding

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43
Q

What is Macabeo susceptible to?

A

botrytis bunch rot, and bacterial blight

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44
Q

What are the general aromas and flavors for Macabeo

A

light intensity apple and lemon aromas

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45
Q

What kind of wine is made where Macabeo is the only Spanish indigenous white grape planted

A

single variety

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46
Q

Most typically what is Macabeo blended with?

A

Chardonnay

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47
Q

How much of the registered vineyards does Xarel-lo make up

A

26%

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48
Q

Where is Xarel-lo typically planted

A

at sea level and as high as 400 m in Penedes

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49
Q

Where is Xarel-lo indigenous to?

A

Cataluna

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50
Q

Describe budding and ripening for Xarel-lo

A

mid budding - prone to spring frosts in some years
mid ripening

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51
Q

What is Xarel-lo susceptible to?

A

powdery and downy mildew, but otherwise has good disease resistance

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52
Q

Describe the flavor/aroma profile for Xarel -lo

A

greenage, gooseberry notes, herbal (fennel) notes that set it apart from other varietals, can become earthy when fruit is over ripe; reasonable affinity with oak

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53
Q

How much of the registered vineyards does Parellada make up

A

19%

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54
Q

Where is Parellada typically planted?

A

higher sites 500m in Penedes

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55
Q

Where is Parellada indigenous to?

A

Cataluna

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56
Q

Describe ripening and yields of Parellada

A

lowest yielding and latest ripening

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57
Q

Where are the best vineyards for Parellada planted? why?

A

highest altitudes = for long growing season to reach flavor maturity without excessive potential alcohol

58
Q

What does planting at high altitudes do for Parellada wines?

A

adds finesse and floral notes

59
Q

What is Parellada susceptible to?

A

powdery mildew

60
Q

When does Parellada bud?

A

early budding = susceptible to spring frosts

61
Q

How much of the registered vineyards does Chardonnay make up

A

9%

62
Q

What does Chardonnay add to the blend in Cavas

A

body, richness and finesse

63
Q

What is critical to balance ripeness in Chardonnay for Cava? why?

A

choice of clone and rootstock - otherwise it would ripen too quickly and accumulate too much potential alcohol

64
Q

What are the four grape varietals allowed to make small volumes of rose Cava (Rosado)

A

Grenacha Tinta, Trepat, Pinot Noir, Monastrell

65
Q

Which varietal is not allowed to made rose Cava?

A

Tempranillo

66
Q

Which varietal is used less and less due to its tendency to oxidize

A

Garnacha Tinta

67
Q

What does Garnacha Tinta contribute to rose Cava

A

ripe red fruit and some spicy notes

68
Q

Where is Trepat local to?

A

Conca del Barbera

69
Q

What can Trepat only legally be used in?

A

Rosado production - but increasingly used in that style

70
Q

What does Trepat add to the wine?

A

strawberry flavors and high acidity

71
Q

What is Pinot Noir used for in Cava

A

Rosado blends and as single variety; often made into Blanc de Noirs

72
Q

How are vineyards often planted in Penedes

A

low to moderate densities (1,500-3,500 vines/ha) with either bush vines or single or double cordon

73
Q

Why are low-density vineyards with moderately high yields suitable for Cava wines?

A

producers are not looking for intense primary fruit flavors in base wines

74
Q

Describe irrigation in Penedes

A

it is permitted, but strictly controlled to relieve hydric stress and protect the future viability of vineyards

75
Q

What may not be increased by irrigation in Penedes

A

yields

76
Q

How are rootstock chosen for Cava

A

for tolerance to lime where needed and to control vigor

77
Q

Which varietal in Penedes especially grows excessive shoots and leaves and produces little fruit if planted on the wrong rootstock

A

Macabeo

78
Q

What makes Botrytis and downy mildew a threat in Penedes

A

misty humid mornings

79
Q

what is a threat during periods of dry weather in Penedes?

A

powdery mildew

80
Q

What is used to counteract powdery mildew, down mildew

A

copper and sulfur

81
Q

What do canopy management measures help to do in Penedes. give some examples

A

aid in air circulation and reduce shade;
ex: removing leaves from the north side of a row

82
Q

What is a pest that is a common issue in Penedes? how can it be treated

A

grapevine moth- treated with sexual confusion techniques

83
Q

How are picking dates decided in Penedes

A

grapes are tested for sugar levels, acidity, and pH

84
Q

Is full phenolic ripeness needed for most Cava? why?

A

no because the juices will be extracted quickly to avoid excessive phenolic pick up

85
Q

What are two components that are important for setting a picking date for Cava?

A

low potential alcohol and appropriate acidity

86
Q

What have producers just recently started to test for in cava wine grapes?

A

gluconic acid values which is an indicator of botrytis infection - too high a level can have a negative effect on yeast in 2nd fermentation process and will result in subsequent drop in wine stability

87
Q

Are grapes harvested by hand or machine for Cava?

A

producer can decide, but the majority (90%) are harvested by hand due to the vineyards being widely scattered in ownership and on very uneven terrain

88
Q

How are grapes for high quality wines picked?

A

by hand

89
Q

with recent development of machine harvesting how much of the grapes can be delivered as whole berries

A

80%

90
Q

What is an added benefit of machine harvest for Cava

A

grapes can be picked at night

91
Q

How are basic handpicked fruit transported from the vineyard

A

25kg crates

92
Q

How are premium handpicked fruits transported from the vineyard

A

10kg crates to avoid grape splitting, which can lead to microbial spoilage

93
Q

how do quality focused producers press grapes for base wines of Cava?

A

whole bunches with low phenolic content

94
Q

Where do big companies press grapes for cava wines?

A

in the region where they are grown to avoid oxidaztion and maintain quality

95
Q

after grapes are pressed for Cava wines what happens to the juice

A

it is refrigerated and transported to the main wineries in Sant Sadurni d’Anoia

96
Q

what type of presses are used for a soft press when making Cava

A

pneumatic presses- used to maintain wine quality by avoiding the extraction of phenolics

97
Q

how is Rosado made?

A

min 25% black grapes and by contact with the skins rather than blending red and white wine bases

98
Q

what is rosado wine yields

A

restricted to 79 hl/ha with a limit of 100 litres being pressed from 150 kg of grapes

99
Q

what are grapes picked early enough to avoid?

A

to have sufficient acid without needing adjustment

100
Q

What kind of yeasts do Cava producers use?

A

cultured yeasts either from strains that they propagate themselves or that they buy in

101
Q

Where does first fermentation take place for Cava?

A

large format stainless steele tanks at controlled temperatures 14-16C to preserve fruity aromas

102
Q

Is malolactic conversion used for Cava?

A

it is typically prevented to preserve acidity

103
Q

what method is used for Cava?

A

traditional method

104
Q

For Cava wines are they typically from on season or many?

A

they are typically from the fruit of one season whether they are marketed as vintage or non vintage

105
Q

Explain the use of reserve wines in cava?

A

not common because vintage variation is limited and storing reserve wines would add cost

106
Q

How were wines disgorged historically for Cava>

A

by hand, but now producers use gyropallates on an industrial scale

107
Q

How has the process of disgorgement been made even faster recently?

A

a combination of yeast strain selection and the use of bottles with smooth glass in the inside surface to speed up flocculation. automated rotating drum has been developed to replace the gyropallate

108
Q

How long does the entire disgorgement process take now?

A

80 mins

109
Q

what style is most Cava made in?

A

Brut 8-9 g/l as typical dosage level

110
Q

Where is medium dry (Semi Secco) popular for Cava?

A

Spain and Germany

111
Q

What is the new focus for producers of Cava?

A

Brut Nature

112
Q

What style do Cava grand reserva and Cava de Paraje Calificado have to be?

A

Brut, Extra Brut or Brut nature

113
Q

Historically what were the three main categories of cava with different styles?

A

Cava, Cava Reserva, Cava Gran reserva

114
Q

What are the requirements of Cava?

A

young Cava must undergo min of 9 months of lees aging (tirage to disgorgment)

115
Q

General SAT of Cava when made as a white wine?

A

light to medium intensity
lemon apple and herbal notes
light brioche and/or biscuit autolytic notes
med to med+ acidity
acceptable to good
inexpensive to mid priced

116
Q

General SAT for Cava Reserva wines

A

min of 15 months aging on lees
autolytic notes are more evident
typically good to very good
mid priced

117
Q

General SAT for Cava Grand Reserva

A

must undergo min of 30 months aging on lees
pronounced toasty, smoky, autolytic notes
very good to outstanding
premium price

118
Q

When did Cava de Paraje Calificado become a new category? why?

A

2017
single estate Cava

119
Q

What happened in 2022 with Cava de Paraje Califiacado?

A

it split into two different categories: Cava de Guarda and Cava de Guarda Superior

120
Q

What are the requirements for Cava de Guarda?

A

new name for young Cava DO - min aging 9 months of lees aging in the bottle and now the wine must be traceable from the vineyard to the bottle

121
Q

What are the requirements for Cava de Guarda Superior?

A

this category includes Cava Reserva, Cava Gran Reserva, and Cava de Paraje Calificado.

be made from vines that are min 10 yrs old
be certified grown organically
have mx yield of 10 tonnes per ha
be traceable from vineyard to bottle
state year of harvest

122
Q

What label can Cava de Guarda Superior wines use if the company carries out the wine production itself (growing grapes to the bottling of the wine)

A

“100% Integral Producer” Elaborado Integral

123
Q

What else can Cava de Guarda Superior put on their label?

A

zone of origin - which can be either large area such as Comtats de Barcelona or a subzone such as Valls d’Anoia-Foix

124
Q

What four registers do the Consejo Regulador del Cava administer regarding the whole Cava process?

A

grower, producers of base wines, storekeepers of base wines, Cava producers

125
Q

What is very different between Cava and CHapagne?

A

In Cava it is quite common and legal for base wines to be made in Tarragona and then transported to Barcelona to be turned into the finished product as long as it is appropriately logged and all legal parameters are met

126
Q

What two producers produce around 75% of all finished Cava

A

Freixenet and Codorniu

127
Q

How many grapes and wine does Cevipe produce a year

A

55 million kilos of grapes
0 finished Cava - sells base wines to other companies like Freixenet

128
Q

What were the total shipments of Cava in 2019

A

250 million - just under 1/3 went to Spain - the rest were exported

129
Q

Between what years did Cava shipments rapidly grow?

A

1980-2010 - then it plateaued

130
Q

What are the high volume export markets for Cava

A

Germany, belgium, UK, and USA

131
Q

How much does each category of Cava make up in terms of seeling?

A

basic = 88%
Reserva = 11%
Gran Reserva and Cava Paraje Calificado = 2% together
Rosado = 9%

132
Q

How much have Cava sales increased sine 2000?

A

by 50% but only by small percentages since 2010

133
Q

What are recent initiatives purposing to do with Cava>

A

to raise standards and increase sales around the world

134
Q

In 2014 what category did Penedes DO introduce?

A

Classic Penedes - sparkling wines made from certified organic grapes grown in the DO

135
Q

what are the regulations around Classic Penedes?

A

must be made with certified organic grapes
traditional method with min 15 mths aging on lees

136
Q

Name two producers using the Classic Penedes category

A

Albert L Noya and Loxarel

137
Q

What is Corpinnat?

A

producer group founded in 2019 made up of high quality producers who left the Cava DO- it commits members to making sparkling wines by the traditional method with 100% organic grapes, grown in Penedes, harvested by hand,

138
Q

what are the regulations of the corpinnat?

A

it commits members to making sparkling wines by the traditional method with 100% organic grapes, grown in Penedes, harvested by hand, and vinified entirely on the premises of the winery

90% must be approved local varieties

139
Q

How many approved categories with min aging on the lees are found in Corpinnat? what are they?

A

3 - 18, 30 and 60 mths

140
Q

What new category was approved for sparkling wine in Rioja in 2017

A

Espumoso de Calidad de Rioja (Quality sparkling win eof Rioja). implemented in 2019

141
Q

What are the regulations around Espumoso de Calidad de Rioja

A

grapes must be hand harvested and wine made by traditional method
there are 3 tiers: Crianza = aged on lees min of 15 mths
Reserva = min 24 months
Gran Anada = 36 months

MY WSET L4 D4 - Sparkling (22 decks)

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