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Cava (Spanish sparking wine) > Cava winemaking > Flashcards

Cava winemaking Flashcards

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1
Q

What vinicultural method gives Cava its primary characteristics?

A

The traditional method [with aging for a minimum of 9 months. - Cava dogma]

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2
Q

When and how does harvesting of Cava grapes occur?

A

The harvesting of the grapes for making Cava takes place mostly in August, and they may either be hand-picked or harvested by machine.

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3
Q

What is the maximum allowed yield of pressing for Cava?

A

The grapes are lightly pressed, in batches and separated by variety. The maximum yield is 60%.

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4
Q

In what vessels does the first fermentation of Cava take place?

A

Usually in stainless steel, although wood is permitted.

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5
Q

What is the meaning of coupage?

A

Blending; the combinations that winemakers make with base wines (those that have already undergone the first fermentation) to achieve the expected flavors and aromas in cava

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6
Q

What is the difference between assemblage and coupage?

A

The terms are used interchangeably, with assemblage being more common. Splitting hairs, coupage has an ever so slight negative connotation, since it translates literally into something like “to cut” and can indicate stretching out a good wine by cutting it with lesser-quality wine, while assemblage sounds more like creating a fine bottle of wine by putting all the pieces together. [Wine Spectator]

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7
Q

What is triage?

A

The blend of base wines is bottled, and the tirage liqueur is added. This is the mix of yeast and sugar that triggers the second fermentation in the bottle.

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8
Q

What is ‘en rima’?

A

The stacking of bottles in a horizontal position for the second fermentation

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9
Q

What are pupitres?

A

Pupitres are traditional wooden frames with tapering angled holes are for the process of manual riddling (remuage).

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10
Q

What is disgorgement?

A

Removal of the yeast sediment, either manually or by mechanical means after the second fermentation.

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11
Q

What is dosage?

A

The addition of wine +/- sugar (expedition liqueur) is added to replace the liquid lost during disgorgement.

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12
Q

What time of day is hand harvesting done for Cava?

A

daytime

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13
Q

What time of day is mechanical harvesting done for Cava?

A

nighttime

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14
Q

What is the maximum regulated harvest amount by weight for the tractor trailer holding hand harvested grapes?

A

10000 kg

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15
Q

What are the D.O. regulated maximum yields for the production of grapes for different classes of Cava?

A

+/-12,000 kg/ha for Cavas de Guarda;
+/-10,000 kg/ha for Cavas de Guarda Superior Reserva and Gran Reserva;
8,000 kg/ha for Paraje Calificado. **

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16
Q

What is the approximate sugar content at the time of harvesting for Cava grapes?

A

approximately 170 gr/liter (~17 Brix) [traditionally was 150 g/l in Champagne]

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17
Q

How is the sensory analysis of Cava grapes done?

A

by a visual and tactile examination of the grapes and a taste test

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18
Q

What is the most important aspect of tasting the grape skin?

A

the tannic intensity

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19
Q

What is the first red Cava grape to be harvested?

A

Pinot Noir **

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20
Q

What is the first white Cava grape to be harvested?

A

Chardonnay **

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21
Q

What are the last red Cava grapes to be harvested?

A

Garnacha, Monastrell, Trepat

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22
Q

What are the last white Cava grapes to be harvested?

A

Parelleda and Xarello **

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23
Q

What is the D.O. Cava maximum pressing yield for making different categories of Cava?

A

For most categories of Cava, 0.66 litres of base wine may be obtained per kg of grapes and only 0.60 liters per kg for Cava de Paraje Calificado.

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24
Q

Is base wine fermented with its marc?

A

The base wine is never fermented with its marc. **

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25
Q

For Cava to be designated as rosé it must be made with what minimum % of red grape varieties?

A

a minimum of 25% red grape varieties **

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26
Q

What is marc?

A

Pomace or marc is the solid remains of grapes after pressing for juice. **

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27
Q

What is the regulated alcohol content of Cava?

A

For the base wine the abv is between 9.5% vol. and 11.5%. For the final product the abv is between 10.8% vol. and 12.8%. **

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28
Q

What is the regulated total acidity of the base wine for Cava?

A

minimum tartaric acid content of 5 gr/l

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29
Q

What is the regulated real volatile acidity of Cava base wine?

A

Below 0.6 g/l acetic acid **

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30
Q

What is the regulated total sulphur dioxide of base wine Cava?

A

Less than 140 mg/l **

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31
Q

What is the regulated pH for the base wine of Cava?

A

Mín. 2.8 - Max. 3.4

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32
Q

What contribution does Xarello make to Cava?

A

body, acidity and singulair flavor

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33
Q

What contribution does Parellada make to Cava?

A

delicacy, elegance and moderate acidity
[parEllADa]

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34
Q

What contribution does Garnacha make to Cava?

A

moderate acidity, high alcohol content and aromatic intensity
[gArnAchA]

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34
Q

What contribution does Chardonnay make to Cava?

A

aromatic wines with body and acidity
[chArDOnAy]

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35
Q

What contribution does Pinot Noir make to Cava?

A

highly aromatic wines with body, rich in color
[ABC]

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36
Q

What contribution does Macabeo make to Cava?

A

slight floral character, good balance with good aging potential

37
Q

What contribution does Subirat Parent make to Cava?

A

freshness with good aromatic composition that gains complexity with aging

38
Q

What contribution does Trepat make to Cava?

A

light bodies wines that are light in color, medium alcohol content and balanced acidity. They are not highly structured. **

39
Q

What contribution does Monastrell make to Cava?

A

full bodied wines with medium to high alcohol content

40
Q

What is clarification?

A

the process by which the cloudiness of the wine resulting from the first fermentation and the presence of particles in suspension is eliminated.

41
Q

How is clarification done?

A

It can be done by racking or by floatation, in addition to subjecting the wine to low temperatures (below 4ºC), causing the precipitation of excess tartaric acid in the form of calcium and potassium salts.

42
Q

In the Cava D.O., after addition of tirage liqueur, regulations limit the increase of total alcohol content of the base wine to what amount?

A

1.5% by volume

43
Q

What can be used when preparing a “tirage liqueur”?

A

Base wine, sugar (must and sucrose), yeasts and fining agent

44
Q

What triggers the creation of bubbles inside the bottle of sparkling wine?

A

The yeast included in the liqueur de tirage allows creation of the CO2 (bubbles) produced by the second fermentation.

45
Q

At what stage in Cava production are the date of bottling and the bottler’s code added?

A

After tirage the bottle is sealed and the date of bottling and the bottler’s code appear. [The date of disgorgement may be added at a later time.]

46
Q

Cava regulations stipulate what maximum time for aging?

A

none (minimum is 9 months)

47
Q

What are the stages of manual riddling?

A

Vibration, rotation, inclination and 1/8th turn of the bottle daily. [What is difference between rotation and turning? virt]

48
Q

What is the meaning of a bottle ‘en punta’?

A

Once the riddling process is complete, the bottle is in an upside down vertical position and ready for disgorgement.

49
Q

How long does manual riddling usually take?

A

2-3 weeks

50
Q

What is the purpose of a gyropalette?

A

mechanical riddling

51
Q

How long does mechanical riddling usually take?

A

1-2 days

52
Q

Who invented the gyropalette? When?

A

It is attributed to French winegrowers, Claude Cazals and Jacques Ducion, towards the end of the 1960s.

53
Q

Which Spanish winery was the first to use the gyropalette?

A

Codorníu was one of the first wineries to use it.

54
Q

What was the “Ticono”?

A

It was a gyropalette prototype patented by Codorníu at the beginning of the 1970s. It required human input to rotate the bottles.

55
Q

What was the Girasol?

A

It was a gyropalette prototype from 1974. It required human input to rotate the bottles.

56
Q

What does “Girasol” mean?

A

It means “sunflower” in Spanish; the shape of this gyropalette prototype was reminiscent of the flower itself. It had a built-in rotating ring.

57
Q

What is disgorgement?

A

It is the removal of the sediment in the neck of the bottle.

58
Q

In Cava is disgorgement done manually or mechanically?

A

It can be done either manually or mechanically.

59
Q

What is dosage?

A

AKA or expedition liqueur. Once the second fermentation is complete, the wine does not contain any sugars, but the producer can add some via what is known as the dosage or expedition liqueur.

60
Q

Who knows the dosage liqueur at the winery?

A

Traditionally, the dosage liqueur was the most closely guarded secret in many wineries. In an age where drier styles are more common, many choose not to add anything beyond base wine.

61
Q

What are the components of the expedition liqueur?

A

It may only be composed of: sucrose, grape must, base wine, and wine distillate.

62
Q

When is the expedition liqueur added to the wine?

A

The expedition liqueur is added after degorgement.

63
Q

In the Cava D.O., after addition of expedition liqueur, regulations limit the increase of total alcohol content of the wine by what amount?

A

0.5% by volume

64
Q

What is the meaning of the four-pointed star on the cork?

A

It is the unmistakable indication that the product has been made using the traditional method. [sTAR-TRAditional]**

65
Q

How is Cava classified?

A

It is classified according to sugar content, by aging and/or by color.

66
Q

How do maximum allowed vineyard yields (kg/ha) compare across Champagne, Prosecco and Cava?

A

Prosecco: 18 kg/ha; Champagne: 15.5 kg/ha; Cava: 12 kg/ha

67
Q

Where is Prosecco made?

A

In 9 provinces in Northeast Italy.

68
Q

Where is Champagne made?

A

In 5 departments in Northeast France.

69
Q

What are the sequential steps in the traditional method of sparkling wine production?

A

Harvest, Blending (of base wine), Tirage (liquor), Second fermentation, Aging, Riddling, Disgorgement, Dosage (expedition liquor), Labeling

70
Q

What are the required elements of a Cava label?

A

the producer, producer address, DO Cava designation, the type of Cava, the brand, the packer’s registration number, allergens, sugar content, lot number, volume, alcohol level, country of origin

71
Q

What are the sweetness levels for Dry, Extra-Dry and Semi-Dry sparkling wine?

A

Extra-Dry (Extra-Seco:) 12-17 grams of residual sugar per liter.
Dry (Seco:) 17-32 grams of residual sugar per liter.
Semi-Dry (Semi-Seco:) 32-50 grams of residual sugar per liter. ** [BED: Brut, Extra-Dry, Dry]

72
Q

What is the Charmat method for making sparkling wine?

A

tank method **

73
Q

What is the Grand Vas method for making sparkling wine?

A

tank method **

74
Q

What are not the required elements of a Cava label?

A

vintage, method of production, awards, ***

75
Q

What are the optional elements of a Cava label?

A

aging category (segmentation), traditional terms (e.g. reserva), vintage, awards, method of production, color, origin zone, type of grape, “e” sign, Integral Producer Stamp (estate bottled)

76
Q

What is vineyard density in Cava?

A

1500 - 3000 vines/ha [compare to Champagne with 8-10,000 vines/ha

77
Q

What is average temperature in Champagne?

A

11 degrees C

78
Q

What is the average temperature in Cava

A

16 degrees C

79
Q

What is the transfer method of making sparkling wine?

A

The transfer method consists of secondary fermentation in bottle, like the traditional method, but the bottles are then emptied into a pressurized tank, filtered and rebottled to avoid the time and expense of disgorgement.

80
Q

What are the main methods used to produce sparkling wine?

A

Four main methods are used to produce sparkling wine:
the Charmat/Cuvé closed/tank method; transfer method;
carbonation of the base wine;
the Traditional Method
[The Transfer Method is often used to produce large format traditional method sparkling wines like Champagne.]

81
Q

What is remuage?

A

riddling, loosening the sediment so that it collects in the bottle neck. **

82
Q

What is the difference between assemblage and coupage?

A

Both are French words that refer to blending wine before bottling. Splitting hairs, coupage has an ever so slight negative connotation, since it translates literally into something like “to cut” and can indicate stretching out a good wine by cutting it with lesser-quality wine, while assemblage sounds more like you’re creating a fine bottle of wine by putting all the pieces together. But the terms are really used interchangeable, with assemblage being more common. (Wine Spectator)

83
Q

When was the first recorded sparkling wine?

A

the oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented in 1531 by Benedictine monks in the Abbey of Saint-Hilaire, near the French city of Carcassonne. [not Dom Pierre Pérignon in the late 1600’s in Champagne]

84
Q

What is grape must?

A

Must (from the Latin ’young wine’) is freshly crushed grape juice that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace.

85
Q

When was the conversion of sugars into ethanol and CO2 by yeast first described scientifically?

A

Joseph Louis Gay-Lussac in 1810

86
Q

What is the Prise de Mousse?

A

a second alcoholic fermentation in sealed bottles; after the blend of still base wines is fermented, sugar and yeast are added to a sealed bottle.

87
Q

What is Henry’s law in context of sparkling wine production?

A

the concentration of dissolved CO2 in the liquid phase is proportional to the pressure of gas-phase CO2 in the headspace of the sealed bottle.

88
Q

What is the effect of disgorgement on the concentration of dissolved CO2 in the liquid phase?

A

The disgorging step slightly decreases the concentration of dissolved CO2 in the liquid phase from about 12 g/l to about 11.5 g/l.

89
Q

What is the effect of gas transfer through a cork stopper on the concentration of dissolved CO2 in the liquid phase after disgorgement?

A

about half the CO2 is lost after 35 years

90
Q

At what level of dissolved CO2 in the liquid phase is a sparkling wine thermodynamically unable to promote any bubble formation under standard tasting conditions?

A

below a critical level of dissolved CO2, close to 3 g/l (at 12°C), a sparkling wine becomes thermodynamically unable to promote any bubble formation under standard tasting conditions

Cava (Spanish sparking wine) (7 decks)

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