Cava

Question 1

Macabeo

Answer 1

most widely planted, ripens early with green apple aromas. late budbreak makes grape suitable to areas threatened by spring frosts

Question 2

Xarel-lo

Answer 2

lends greengage, gooseberry notes but flavors become earthy when overripe

Question 3

paralleda

Answer 3

adds finesse and floral notes. in Cataluna it is planted at the highest altitudes

Question 4

Chard

Answer 4

Adds body, finesse, and peachy flavors

Question 5

Trepat

Answer 5

lends raspberry flavors and refreshing acid. can only be used for rosado

Question 6

Garnacha

Answer 6

strawberry flavors with low acid. tendency to oxidize quickly and easily

Question 7

pinot noir

Answer 7

adds delicacy and perfume

Question 8

Cava Rules

Answer 8

max juice yield - 100L / 150kg

min lees ageing 9 months

Question 9

non-vintage and vintage

Answer 9

9 months min lees ageing

Question 10

Reserva

Answer 10

Min 15 months lees ageing

Question 11

Gran Reserva

Answer 11

min 30 months lees ageing

Question 12

Rosado

Answer 12

Sangrado Method only

Question 13

4 separate business sectors

Answer 13

Growers
Businesses that create base wine for Cava
Businesses that store base wine for Cava
Cava Producers

Question 14

San Sadurni d’Anoia

Answer 14

town in Catalunya where Jose Raventos (head of Family Firm Codorniu) made first traditional method sparkling wine after a visit to France in 1872

Question 15

Cava start

Answer 15

Jose Raventos had laid the foundation of Codorniu and the Cava industry right before Phylloxera struck. After Phylloxera vineyards replanted to Cava grapes and the industry took off