Cava Flashcards
When did the sparkling wine production start in Spain, who are the pioneers, PDO status and permitted varieties?
1) TM spk wines produced in Spain since 19th century
2) Initially, in and around Barcelona
3) Pioneers: Ferrer & Raventos (Freixenet & Cordoniu)
4) 1986: given PDO status after a wine, rather than a place
5) Permitted grape varieties: Macabeo, Xare-lo and Parellada, with Chardonnay’s use in blends increasing.
Where are most of the grapes grown / wine produced?
What are the more important areas for Cava production?
1) 96% of grapes grown / wine produced within Penedes, Catalunya
2) It’s also produced other areas (ex Rioja & Valencia)
3) More important areas are Penedes, Lleida and Tarragona.
Why is this region important, what’s its climate, vineyard locations and soil types?
1) Main area of production; there a large variety of blending opportunities (Macabeo planted in higher altitudes: more flavour intensity and acid then the ones planted lower down)
2) Predominantly Mediterranean climate
3) Majority of vines planted at 200 - 300m ASL
4) Minority planted up to 700-800m ASL
5) Soils vary from alluvial clay (lower down) to stony clay and granite on the slopes (good drainage / water retention)
What are the climates in this area, the influence from the Pyrenees, it’s importance for the Cava DO?
1) Land rises up to the mountains (slopes and high plains)
2) Mediterranean climate at lower level and continental influences higher up
3) Irrigation system with H2O form the Pyrenees turned this desert area into a place suitable for viticulture
4) Same as Penedes: offers many blending choices (grapes from higher up x grapes from lower down)
5) Important for the pioneering of the Raimat state (Raventós family): pioneered in growing Chardonnay (Raimat & Cordoniu wines)
Where are the vineyards located, what the Climate is, wine style and home of Trepat (Cava Rosado)?
1) Vines are planting on low lying or undulating hills
2) Mediterranean climate
3) Wines are quite simple, Macabeo-dominated, early drinking.
4) Conca de Barbera is the home of Trepat (Cava Rosado)
What are the permitted white grape varieties in Cava DO?
1) Macabeo
2) Parellada
3) Xarel-lo
4) Chardonnay
How much and where it’s planted, its advantages & disadvantages?
1) 36% of plantings
2) Usually planted at 100-300m ASL
3) Late budding/ early ripening
4) High yielding
5) Susceptible to botrytis an bacterial blight
6) Light intensity aromas of apple an lemon
Where and how much of it is planted, where it comes from, its advantages and disadvantages?
1) Usually 26% of the vineyards
2) Planted at sea level up to 400m ASL
3) Indigenous to Cataluña.
4) Mid-budding / mid-ripening
5) Susceptible to powdery & downy mildew
6) Greengage & gooseberry, herbal (fennel) and can become earthy if overripe
Where and how much of it is planted, where does it come from; what’s the best location; advantages & disadvantages?
1) 21% of the vineyards
2) Usually planted on higher sites (500m ASL)
3) Indigenous to Cataluña
4) Low yield, low alc
5) Late ripening.
6) Best vineyards planted at high altitude (phenolic ripeness without excessive alc)
7) Early budding
8) Susceptible to powdery mildew
8) Adds finesse and floral notes
How much of it is planted? What does it bring to the blend? What viticultural challenge does it pose?
1) 9% of vineyards registered for Cava
2) Adds body, richness and finesse
3) Choice of clone and rootstock are vital - if ripens too quickly: too much potential alc
What are the permitted black grape varieties in Cava DO (4)?
1) Garnacha tinta
2) Trepat
3) Pinot Noir
4) Monastrell
Why is it not used very much in the production of Rosado and what it’s flavour profile?
1) Used less and less: tends to oxidise
2) Ripe red fruit aromas and spices
Where does it come from? What style of Cava is permitted to be used in? What’s its flavour profile?
1) Local to Conca del Barbera
2) Can only be used in Rosado (increasingly so)
3) Strawberry flavours and high acid.
What uses can it be put to in Cava DO?
1) Used in Rosado blends
2) Also used as a single variety
3) Often made into Blanc de Noirs
Max yield at vineyard?
Planting density and why?
How are rootstocks chosen?
2 mains disease pressure and how to counteract it?
Principle pest hazard and how to counteract it?
How are picking dates selected?
1) Max Yield at vineyard: 12000kg / ha
2) Vines planted at low to mod densities: 1500 to 3500 vines / ha
3) Low density / high yields are suitable for TM spk wine
4) Irrigation is permitted; strictly controlled
5) Rootstocks: chosen to tolerate lime / control yields
6) Downy & powdery mildew: Cataluña can get mists (copper & sulfur to counteract it)
7) Leaf removal from the north side of the row to aid air circulation
8) Grapevine moth can be a problem (sexual confusion techiniques to counteract it)
9) Picking dates earlier than for still wine
10) Grapes are tested for ph, acid an sugar.
What is gluconic acid testing?
1) Gluconic acid value is an indicator of botrytis infection
2) High values can impact 2nd fermentation
3) Reduces wine stability
4) Grapes with a high value are rejected
What the most used method for harvesting and why?
How are grapes for premium wines harvested and pressed?
Freixenet x Cordoniu?
Why there has been an increase in machine harvesting?
1) Most of the grapes are picked by hand (90%)
2) Due to fragmented ownership and topography
3) Grapes for premiun wines are hand picked and whole bunch pressed
4) Freixent: production from small growers (hand harvested)
5) Cordoniu: owns its own states - machine harvest
6) Recent improvements in machine harvesting: 80% of the grapes can be delivered intact
9) Machine harvesting is becoming more common
1) Main type of press used?
2) Rosado?
3) Yield in hL / ha?
4) Yield at pressing?
5) Yeasts used?
6) Primary fermentation temp range?
7) MLC?
8)
1) Pneumatic presses (gentle pressing)
2) Rosado: 25% of black grapes, skin contact only, no blending
3) Yield: 80hL / ha
4) 1 hL / 150kg of grapes
5) Cultivated yeasts are more common (bought in or strains propagated by themselves
6) Primary fermentation: stainless steel tanks, 14-16oC
7) MLC prevented to preserve acid
8) Typically made from grapes from one season
9) No use of reserve wine: little vintage variation and adds storage costs
10) Mechanical disgorgement: can take up to 80 mins
11) Most Cava is Brut (8-9 g/L) Demi sec & Brut Nature are also producedD
General rules an style:
1) Min ageing?
2) Pressure?
3) Intensity and aromas?
4) Autolytic character?
5) Acid
6) Quality level?
7) Pricing?
1) 9 months of ageing (tirage to disgorgement)
2) Typically white and fully sparkling
3) Med intensity of lemon, red apple and herbal fruit notes
4) Light autolytic character
5) Med - med(+) acid
6) Good - v good quality
7) Mid - premium priced
Ageing and general flavour profile?
1) 15 months ageing (tirage to disgorgement)
2) Autolytic notes become more evident
Ageing, dominant flavour profile and pricing.
1) Min 30 months of ageing
2) Autolytic notes are dominant
3) Pronounced toasty, smoky character
4) Sold for premium and super-premium prices
1) What is Cava de Paraje Calificado?
2) When was it introduced?
3) Rules for the vineyard?
4) Max yield at pressing?
5) Ageing?
6) Sweetness level?
1) Single state / vineyard Cava
2) Introduced in 2017
3) Grapes must come from 1 state, owned by the winemaker
4) Vines must be at least 10yo
5) Max production yield: 8000kg / ha
6) Max yield at pressing: 48hL / ha
7) Ageing: at the state; min of 36 months
8) Sweetness level: Brut or lower
What are the 4 registers maintained by the Consejo Regulador del Cava?
1) Growers
2) Producers of base wine
3) Storekeepers of base wine
4) Cava producers
1) Logistics & transportation
2) Influence of the 2 major producers
3) The role of the major coop
1) It’s legal (and common) for grapes to be turned into wine in Tarragona an then transported to Barcelona for bottling and 2nd fermentation
2) Freixenet and Cordoniu produce 75% of all finished Cava
3) Cevipe processes 55 million kg of grapes / yer but produces no finished Cava
1) What’s Classic Penedes?
2) What’s Espumoso de Calidad de Rioja?
1) 2014: Classic Penedes = organic grapes, 15 months ageing.
2) 2017: Espumoso de Calidad de Rioja = hand harvested grapes; 3 tiers: Crianza (15 months), Reserva (24 months), Gran Anada (36 months)
1) What’s Corpinat?
2) What are the basic production rules?
3) What are the ageing categories?
1) Created in 2019
2) Formed by high quality producers who left Cava DO (Gramona & Recaredo)
3) 100% organic grapes from Penedes
4) Must be vinified on premise
5) Mind 90% of permitted local grape variets in the blend
6) 3 categories for minimum ageing: 18, 30 & 60 months
1) How many bottles were produced in 2016?
2) What’s the sales trend since 1980?
3) Export x domestic markets?
4) What’s the sales breakdown (categories)?
1) 245 million bottles (2016)
2) Rapid growth between 1980 and 2010; plateaued since
3) 1/3 for domestic consumption
4) Export markets: Germany, UK, USA, France & Japan
5) Sales breakdown: 88% is basic Cava; 9% is Rosado; 3% Reserva and Gran Reserva.
