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WSET Diploma D4 - Sparkling Wine > Cava > Flashcards

Cava Flashcards

1
Q

When and where did traditional method sparkling wine production begin in Spain?

A

During the mid-nineteenth century in Catalunya, primarily around the town of Barcelona

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2
Q

Which families were the early pioneers of Cava production? What is their current status?

A

The Ferrer and Raventós families

The Ferrer family owns Freixenet

The Raventós family owns Codorníu

These are by far the largest Cava producing companies

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3
Q

When did the term ‘Cava’ emerge? When did it become a formalized name for the denomination?

A

Cava was used informally starting in the 1960s. It became more formalized as producers realized it would need a title to protect their products upon joining the EU. In 1972 Cava became part of Spanish law and, in 1989, was protected as a PDO by the EU.

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4
Q

True or False

Cava is allowed to be sourced from several different, noncontiguous areas.

A

True, which is unusual for PDO wines

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5
Q

What is the body that oversees Cava production?

A

Consejo Regulador de Cava

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6
Q

What are the three traditional varieties used to produce Cava?

A

Xarel-lo

Macabeo

Parellada

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7
Q

Where are most of the grapes used for Cava grown? Where is the majority of Cava produced?

A

Penedès, in Catalunya

More than 95% in both cases

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8
Q

True or False

Grapes for Cava may be grown outside of Penedès, but not outside Catalunya.

A

False. There are several approved Cava regions outside of Catalunya.

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9
Q

What are the three most important regions for Cava production?

A

Penedès

Lleida

Tarragona

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10
Q

What is the climate of Penedès?

A

Predominantly Mediterranean, with the majority of vineyards planted in the 200-300 meter range experiencing bright, sunny summers with mild winters and moderate rainfall throughout the year

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11
Q

What is the average annual rainfall in Penedès? When does it fall the most?

A

540mm

The rainfall is spread throughout the year

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12
Q

At what altitudes in Penedès would you find a minority of vineyards producing grapes with higher acidity and more concentrated flavors? Why?

A

700-800 meters.

The grapes experience a larger diurnal swing

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13
Q

What are the soil types found in Penedès? How do they affect viticulture?

A

At lower altitudes are alluvial and clay soils. Higher altitudes possess stony-clay and granite soils.

These soils are relatively poor in nutrients but offer good drainage and water retention, making them suitable for viticulture.

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14
Q

Is Penedès the best location for producers who seek to blend wines for Cava production? Why or why not?

A

Because of the range of grapes that are produced based on altitude and soil type, there is considerable complexity to be gained from blending grapes in this region

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15
Q

What are the important towns of Penedès?

A

San Sadurní d’Anoia

Vilafranca del Penedès

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16
Q

Where is the Consejo Regulador de Cava based?

A

Vilafranca del Penedès

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17
Q

What is an alternative name for the Lleida province? In what language are both names?

A

Lleida (Catalan)

Lérida (Spanish)

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18
Q

What is the general geography of Lleida? How does this affect its climate?

A

It is a large area comprising high plains that rise into the mountains. The altitude range is 100-700 meters, offering Mediterranean influences at lower altitudes but more continental influences higher up.

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19
Q

What makes the Lleida province suitable for viticulture?

A

An irrigation system that brings water from the Pyrenees that converted this land from a semi-desert into arable land

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20
Q

What benefits does the irrigation system of Lleida offer to grape growers?

A

It provides sufficient water to grow grapes in this dry area

It helps prevent frost in the spring

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21
Q

Why is the Lleida province important to Cava?

A

It holds the largest single-vineyard estate owned by one family. The 2,200 hectare Raimat estate is owned by the Raventós family and mainly produces still wines

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22
Q

What is the general topography of Tarragona? What is its climate?

A

Low lying or undulating hills with a Mediterranean climate

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23
Q

What types of Cava are typically produced in Tarragona?

A

Simple Macabeo dominant wines meant for early drinking

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24
Q

What area of Tarragona is important for the production of Trepat?

A

Conca de Barberà

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25
True or False Rioja is plays a role in Cava by growing Xarel-lo and Chardonnay that can be used in the wines.
False. Macabeo, also known as Viura, is grown in Rioja with Chardonnay that can be used for Cava. The grapes in Rioja ripen later than in Penedès due to the cooler climate.
26
What varieties may be used for the production of Cava?
``` Macabeo Xarel-lo Parellada Chardonnay Garnacha Tinta Trepat Pinot Noir ```
27
What white varieties may be used for the production of Cava?
Macabeo Xarel-lo Parellada Chardonnay
28
What black varieties may be used for the production of Cava?
Garnacha Tinta Trepat Pinot Noir
29
What percentage of Cava vineyards are planted to Macabeo?
36%
30
What percentage of Cava vineyards are planted to Xarel-lo?
26%
31
What percentage of Cava vineyards are planted to Parellada?
21%
32
What percentage of Cava vineyards are planted to Chardonnay?
9%
33
At what altitudes are Macabeo vineyards used for Cava typically planted at?
100-300 meters, though some are planted higher in Rioja and Lleida
34
What are the viticultural characteristics of Macabeo? Why is this important for Cava?
It is late budding, thus avoiding spring frosts It is early ripening and the first to be picked of the three traditional Cava varieties It is high yielding
35
What diseases and/or conditions is Macabeo sensitive to?
Botrytis Bacterial blight, a disease associated with warm, moist conditions that reduces yields and for which there is no cure
36
What aromas does Macabeo offer to Cava?
Light intensity apple and lemon aromas
37
At what altitudes are Xarel-lo vineyards used for Cava typically planted at?
Sea level to 400 meters
38
What are the viticultural characteristics of Xarel-lo? Why is this important for Cava?
It is mid-budding, making it susceptible to spring frosts in some years It is mid-ripening
39
What diseases and/or conditions is Xarel-lo sensitive to?
Powdery and downy mildew, though it is strongly resistant to other diseases
40
What aromas does Xarel-lo offer to Cava?
Greengage and gooseberry with herbal (fennel) notes that distinguish it from other varieties. It also has an affinity to oak. It can be earthy if the grapes are over-ripe.
41
At what altitudes are Parellada vineyards used for Cava typically planted at?
Typically higher altitudes around 500 meters
42
What are the viticultural characteristics of Parellada? Why is this important for Cava?
It is early budding, making it susceptible to spring frosts It is the latest ripening It is the lowest yielding It is the lowest alcohol
43
Why is Parellada used for Cava planted at such high altitudes?
It needs a long ripening season to develop phenolic maturity without excessive potential alcohol
44
What aromas does Parellada offer to Cava?
Finesse and floral notes
45
What are important choices for producers growing Chardonnay to use in Cava? Why?
Rootstock and Clone. These are necessary to balance the ripeness of the fruit during the growing season with the intention of minimizing potential alcohol.
46
What is the only indigenous Spanish white variety used for Cava that is planted outside of Catalunya?
Macabeo, which can sometimes be made into a single-varietal Cava. It more likely to be blended with Chardonnay.
47
What town is producing very good examples of Cava outside of Catalunya? What grapes are used there?
Requena, in Valencia Macabeo and Chardonnay are used in the Cava there
48
What characteristics does Garnacha Tinta offer to Cava Rosado?
Ripe red fruit and spicy notes It is being used less due to its tendency to oxidize
49
What characteristics does Trepat offer to Cava Rosado?
Strawberry flavors and high acidity
50
What black variety is authorized for use in Cava but seldom used?
Monastrell
51
What is the maximum harvest yield for Cava production?
12,000 kg/ha
52
What is the planting density in Cava? What training systems are used?
Low to moderate densities (1,500-3,000 vines per hectare) Traditional bush training and single or double cordon
53
Why are low density plantings and moderately high yields permitted in Cava?
High intensity fruit is not desired
54
Is irrigation permitted in Cava?
Yes, but it is strictly controlled as a means to relieve water stress and not to increase yields
55
What affects the choice of rootstock in Cava?
A desire for lime resistance and vigor control, particularly of Macabeo
56
What are the disease and pest risks in Cava vineyards?
Downy and Powdery mildew Bortytis Grapevine moths
57
How do growers in Cava protect their vines against mildew?
Copper sulfate sprays Canopy management, such as removing leaves from the north side of vines to maximize circulation
58
What drives the decision to pick grapes in Cava? How is this decision made?
Low potential alcohol and appropriate acidity. Full phenolic ripeness is not required. Grapes are tested for sugar levels and pH. More recently grapes have been tested for gluconic acid values, an indicator of Botrytis.
59
Are grapes in Cava harvested by hand or by machine? Why?
It can be either, though 90% of grapes are hand harvested. Vineyards may be on very uneven or fractured terrain, or owned by a number of owners.
60
What is the trend in Cava regarding machine harvesting?
It is increasing in use. Mechanical harvesters can deliver 80% whole fruit, pick at night (increasing quality), and reduce costs of harvest.
61
What is the typical size of containers used to transport handpicked berries in Cava?
25kg, though quality focused producers may use 10kg containers to minimize splitting
62
True or False Quality focused Cava producers will press whole bunches.
True
63
True or False Large Cava producers will transport their berries to the main facilities in Sant Sadurní d'Anoia for sparkling wine production.
False. The berries will often be pressed in the area where they are harvested. The juice will be refrigerated and transferred to Sant Sadurní d'Anoia where they undergo secondary fermentation.
64
What type of press is commonly used in the production of Cava? Why?
The pneumatic press. It offers a gentle extraction while avoiding the release of phenolics into the wine.
65
How must Cava Rosado be produced?
With a minimum of 25% black grapes that have been fermented in the saignée method.
66
What is the maximum press yield for Cava?
80 hl/ha per 150kg of grapes
67
True or False Cava is typically adjusted for acidity
False. Grapes are picked at the desired level of acid
68
Do Cava producers generally use cultured yeasts or commercial yeasts?
Large producers use cultured yeasts they either maintain or purchase.
69
How is the initial fermentation of Cava typically conducted?
In stainless steel with controlled temperatures, typically 14-16⁰C (57.2-60.8⁰F)
70
Does Cava undergo malolactic conversion?
Typically, no
71
What secondary fermentation technique is used for Cava?
Traditional method
72
Is the use of reserve wine common in Cava? Why not why not?
Vintage variation is limited, so there is no need to maintain reserves, thereby adding cost.
73
True or False Most Cava is made with fruit from a single vintage regardless of whether they are labelled non-vintage
True
74
How was disgorgement traditionally conducted in Cava DO? How is it done now?
Disgorgement was traditionally by hand, but Cava was an early adopter of gyropallettes due to the scale of operations there
75
What has been done in Cava to speed up disgorgement?
The use of yeast that flocculates quicker A smoother glass on the inside of the bottle An automated rotating drum that has replaced the gyropallette
76
How long are inexpensive Cavas rested on the lees? How does this compare to the denomination requirements? Why?
Inexpensive Cava is disgorged after nine months on the lees, the minimum required by law. Companies attempt to match disgorgement and finishing dates in order to meet market demands
77
What is the typical sweetness of Cava? What style are quality producers currently focusing on?
8-9 g/l (Brut) is the typical dosage of Cava Brut Nature is cathing the interest of quality producers
78
In which markets is Semi-Seco Cava popular?
Spain and Germany
79
What are the three main categories of Cava?
Cava Cava Reserva Cava Gran Reserva
80
What are the production requirements of Cava?
Minimum nine months of lees aging Fully sparkling Primary aromas must be the main feature
81
What is the typical character of Cava?
Medium to Medium (+) acid Medium intensity red apple, lemon, and herbal fruit with light biscuit notes
82
What is the typical quality and pricing of Cava?
Good to very good Mid to premium price
83
What is the minimum aging of Cava Reserva? What defining characteristic should distinguish it from Cava?
Minimum 15 months with autolytic notes being more prominent than in Cava
84
What is the minimum aging of Cava Gran Reserva? What defining characteristic should distinguish it from Cava?
Minimum 30 months of lees aging and autolytic notes should dominate.
85
In what sweetness styles can Cava, Cava Reserva, and Cava Gran Reserva be produced?
Cava and Cava Reserva can be any sweetness level Cava Gran Reserva must be Brut, Extra Brut, or Brut Nature
86
What percentage of Cava production are Freixenet and Codorníu responsible for?
75%
87
How many kilograms of grapes does the Cevipe Cooperative process each year? How much Cava does it produce?
It processes 55 million kg of grapes but produces no Cava. It sells base wine to other companies, notably Freixenet
88
What is Cava de Paraje Calificado?
A classification of Cava established in 2017. It translates to 'Cava from a Qualified Area' and refers to single vineyard or single estate Cava.
89
What are the requirements for Cava de Paraje Calificado?
Grapes must be entirely from an estate owned by the winemaker Vines must be at least 10 years old Yield can not exceed 8,000 kg/ha, or 48 hl/ha after pressing Acidification is not permitted Minimum 36 months of aging Must be Brut or drier
90
What is Corpinnat?
A brand created in 2019 by several high quality sparkling wine producers who left the Cava DO. It is legally recognized within the the EU and includes a 997 square meter area within Penedès. The wines must be traditional method, fully sparkling, 100% organic, hand harvested, and vinified on premise. 90% of the grapes must be approved local varieties and there are three aging categories: 18, 30, and 60 months.
91
What is Clàssic Penedès?
A new DO within the Penedès DO for traditional method sparkling wines made from organic grapes.
92
What is Espumosa de Calidad de Rioja?
A sparkling wine category within the Rioja DOCa that's created in 2019. The wines must be traditional method and harvested by hand. There are three aging categories: Crianza (15 months), Reserva (24 months), and Gran Añada (36 months)
93
How many bottles of Cava were produced in 2016?
245 million
94
What percentage of Cava is consumed in Spain?
About 33%
95
What are the major export markets for Cava?
Germany UK USA France Japan
96
What percentage of Cava produced is basic Cava? How much is Reserva and Gran Reserva? Rosado?
88% is Cava Most of the remaining 12% is Gran Reserva. Reserva is a little used category 9% of production is Rosado
97
How have sales of Cava improved since 2000?
There was a 50% increase from 2000-2010, but prices stabilized in the following decade

WSET Diploma D4 - Sparkling Wine (22 decks)

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