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Cava (Spanish sparking wine) > Cava winemaking > Flashcards

Cava winemaking Flashcards

1
Q

What vinicultural method gives Cava its primary characteristics?

A

The traditional method.

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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

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. But the terms are really used interchangeable, with assemblage being more common. [WS]

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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

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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 Cava (and for Cava de Paraje Calificado?

A

For most categories of Cava, 0.66 litres of base wine may be obtained per kg of grapes (or 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

Between 9.5% vol. and 11.5% vol.

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28
Q

What is the regulated total acidity of 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?

A

Below 0.60 g/l acetic acid

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30
Q

What is the regulated total sulphur dioxide of Cava?

A

Less than 140 mg/l

31
Q

What is the regulated pH of Cava?

A

Mín. 2.8 - Max. 3.4

32
Q

What contribution does Xarello make to Cava?

A

body, acidity and singulair flavor

33
Q

What contribution does Parellada make to Cava?

A

delicacy, elegance and moderate acidity

34
Q

What contribution does Garnacha make to Cava?

A

moderate acidity, high alcohol content and aromatic intensity

34
Q

What contribution does Chardonnay make to Cava?

A

aromatic wines with body and acidity

35
Q

What contribution does Pinot Noir make to Cava?

A

highly aromatic wines with body,, rich in color

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

39
Q

What contribution does Monastrell make to Cava?

A

full bodied wines with medium and 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 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 triage the bottle is sealed and the date of bottling and the bottler’s code appear.

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.

48
Q

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

A

Once the riddling process is complete, the bottle is in a 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 in1974. It required human input to rotate the bottles. It required human input to rotate the bottles.

56
Q

What does “Girasol” mean?

A

It means “sunflower” in Spanish; the shape of this gyro palette prototype was reminiscent of the flower itself, and 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

Once the second fermentation is complete, our bottle doesn’t contain any sugars, but the producer can add some via what’s known as the dosage or expedition liqueur.

A

Once the second fermentation is complete, our bottle doesn’t contain any sugars, but the producer can add some via what’s 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, although today 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 base wine to 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. **

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 traditional method 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
71
Q

what are the sweetness levels of Dry, Extra-Dry and Semi-Dry?

A

Extra-Seco: 12-17 grams of residual sugar per litre.
Seco: 17-32 grams of residual sugar per litre.
Semi-Seco: 32-50 grams of residual sugar per litre.

72
Q
A

Cava (Spanish sparking wine) (3 decks)

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