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WSET Diploma D4 > Cava > Flashcards

Cava Flashcards

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1
Q

How long has Spain been producing traditional method sparkling wine?

A

Since the late 19th century

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2
Q

Which region/provenience is the original home to Cava?

A

Barcelona, in Cataluna in the northeast part of Spain

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3
Q

Name the two biggest producers of Cava

A
  • Freixenet - Codorniu
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4
Q

What are the 3 traditional varieties for the production of Cava?

A
  • Xarel-lo
  • Macabeo
  • Parellada
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5
Q

Most Cava is grown and produced in what region in Cataluna?

A

Penedes

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6
Q

Where else is Cava produced outside of Cataluna?

A
  • Rioja
  • Valencia
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7
Q

List the 3 main growing regions within Cataluna

A
  • Pendes
  • Lledia
  • Tarragona
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8
Q

What is the climate for Penedes?

A

Mediterranean climate

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9
Q

List the main soil types found in Penedes

A
  • Alluvial and clay at lower altitudes
  • Stony Clay and Granite sub-soils at higher altitudes
  • Both of these soils types are poor in nutrients, with adequate drainage and water retention
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10
Q

What are the two different elevations where grapes are grown at in Cataluna, and which ranges has the majority of grapes planted there?

A
  • Between 200-300 meters (majority)
  • Between 700-800 meters
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11
Q

Give the example from the book about how the elevation and soil variations can express themselves in Cava production

A

Macabeo-based wines made from grapes grown in higher altitudes vineyards have more flavor and higher acidity than grapes grown closer to sea level. This gives the wines the ability to age well in the bottle.

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12
Q

What are the two principal towns in Penedes?

A
  • Sadurni d’Anoia where the principal Cava producers are found
  • Vilafranca del Penedes where the consejo has its headquaters
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13
Q

What is the Spainish name for Lleida?

A

Lerida

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14
Q

What is the range of altitudes for the Lleida province?

A

100 to 700 meters

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15
Q

What is the climate in Lerida?

A

Mediterranean at lower levels, moving to continental at higher altitudes

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16
Q

What is the general syle of the wines made in Lleida?

A

Riper fruit styles from grapes grown at lower altitudes, and fresher flavors with higher acidity from grapes grown at higher altitudes

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17
Q

What is the climate of Tarragona?

A

Mediterranean

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18
Q

What is Trepat?

A

A black-skinned grape that is increasingly valued for Cava Rosado

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19
Q

What are the varieties used to make Cava in Rioja?

A
  • Viura
  • Chardonnay
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20
Q

What is the most planted grape variety for Cava production?

A

Macabeo as it makes up 36% of the plantings

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21
Q

What are some of the characteristics that make Macabeo more attractive to growers?

A
  • Late budding
  • High yielding
22
Q

What are some problems that Macabeo can face in the vineyard?

A
  • It is susceptable to botrytis bunch rot
  • It is susceptable to Bacterial Blight which is a serious disease accosiated with warm, moist conditions which reduces the yield as there is not cure
23
Q

List the black grape varieties that are used to make Rosado Cava?

A
  • Garnacha Tinta
  • Pinot Noir
  • Trepat
24
Q

Why is Garnacha Tinta falling out of favor with producers?

A

Because of its tendency to oxidise

25
Q

What is the maximum yield for Cava?

A

12,000 kg per hectare

26
Q

How are the wines trained for Cava production?

A
  • Tradition bush vines
  • Single or Double Cordon
27
Q

True or False

Irrigation is not permitted

A

False, irrigation is permitted, though strictly controlled, to relieve hydric stress and protect the future viability of vineyards.

Irrigation may not be used to increase yields

28
Q

What are some of the vineyard pest and diseases Cava producers may face?

A
  • Grapevine Moths
  • Downey Mildew
  • Powdery Mildew
  • Botrytis Bunch Rot
29
Q

How are Cava producers handling the vineyard pest and diseases?

A
  • For Grapevine Moths, sexual confusion techniques are being used
  • Canopy Management such as leaf removal are used to increase air circulation and reduce shade
  • Producers are also spraying with copper and sulfur
30
Q

Why are Cava producers testing for gluconic acid values?

A

Because this lets them know if those grapes are infected with botrytis bunch rot. Too high of a level can have a negative affect on the yeast during the secondary fermentation, and will affect the wines stability.

31
Q

Why are most producers picking their fruit by hand even though mechanical harvesting is allowed?

A

Because the vineyards are widely scattered in ownership, fragmented and on very uneven terrain.

32
Q

True or False,

Producers do use multiple bin sizes depending on the quality of the fruit?

A

True!

Basic fruit if it is being handpicked will be placed into 25 kg bins, but if it is premium fruit 10 kg bins will be used instead.

This is done to keep quality levels up by reducing the instance of splitting and microbial spoilage.

33
Q

What is something that the larger Cava producers are doing to avoid oxidation of the grapes after harvest?

A

If a larger producer is harvesting grapes in a different region than their winery is located, they will press in that different region, chill it down and then transport it to the main winery.

34
Q

What is the main type of press used by Cava Producers?

A

Pneumatic Presses

35
Q

Rosado must contain what percent of black grapes?

A

25%

36
Q

Is blending permitted when making Rosado?

A

No, color must be obtained by direct pressing off the skins

37
Q

Is MLC carried out in Cava?

A

No, most producers opt to prevent it to preserve the natural acidity

38
Q

Are Cava producers like Champagne producers where they have multiple vintages blended together?

A

No. Generally Cava, whether it is vintage or non-vintage, are typically just the fruit of one season.

This is because vintage varitation is limited and storing reserve wines would ad to the cost

39
Q

Most Cava is Brut in style with 8-9g/L as a typical dosage level. But what other two styles are gaining more popularity?

A
  • Semi-Seco is more popular in certain markets like Germany and Spain
  • Quality producers have begun to focus on the Brut Nature style
40
Q

What are the three main categories of Cava?

A
  • Cava
  • Cava Reserva
  • Cava Gran Reserva
41
Q

How long must Cava be aged on the lees?

A

Cava must be aged on the lees 9 months minimum (triage to disgorgment)

42
Q

How does Cava qualify to be Cava Reserva?

A
  • Wines must spend a minimum of 15 months on the lees, making the autolytic notes more apparent
43
Q

How does Cava qualify to be Cava Gran Reserva?

A

Wines must age on the lees for a minimum of 30 months

44
Q

Cava Gran Reserva and Cava de Paraje Calificado may only be made in what styles?

A
  • Brut
  • Extra Brut
  • Brut Nature
45
Q

The Consejo Regulador del Cava administers four separate registers regarding the whole production process of Cava.

What are they?

A
  • Growers
  • Producers of base wines
  • Storekeepers of base wines
  • Cava Producers
46
Q

Although there are four separate registers, how common is it for a Cava Producer to figure on all four registers?

A

Fairly common.

For example, it is legal, for grapes grown in Tarragona to be turned into base wines there. Then the wine to be transported to Barcelona to be turned into Cava.

As long as all movements are appropriately logged and all other legal parameters are met.

47
Q

What are the four high volume export markets for Cava?

A
  • Germany
  • Belgium
  • UK
  • USA
48
Q

What makes Cava de Paraje Calificado so special?

A
  • It is Single Estate or Single Vineyard Cava that is estate bottled and produced.
  • The cava must be made from the grapes of one single estate
  • The vines must be at least 10 years old
  • The wine cannot be acidified
  • Must be aged for a minimum of 36 months
49
Q

Where is Trepat from?

A

Conca de Barbera

50
Q

When was DO Cava created?

A
  • It was created in 1972, but recognized in the EU in 1986
51
Q

What is the min./max. planting density for Cava vineyards?

A
  • 1,500 - 3,500

WSET Diploma D4 (21 decks)

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