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WSET 4 D4 by Sarp Sarac > D4.C8. Cava > Flashcards

D4.C8. Cava Flashcards

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1
Q

When did the production of traditional method sparkling wines start in Spain?

A

In late 19th century

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2
Q

Who were the early pioneers of traditional method sparkling wines start in Spain?

A

Members of the Ferrer and Raventós families who founded the Freixenet and Codorníu groups of companies, which are by far the biggest producers today

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3
Q

When did the word “Cava” begin to be used for the traditional method sparkling wines start in Spain?

A
  • The word Cava began to be used informally in the 1960s
  • Cava became enshrined in Spanish law in 1972 as a protected denomination for sparkling wines made by the traditional methodx”
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4
Q

What is the unusual about the Cava PDO?

A

Unusually for a PDO wine, grapes can be sourced from a number of different, unconnected areas

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5
Q

What are the grapes that are used in the production of Cava?

A
  • Traditional: Macabeo, Xarel-lo and Parellada
  • Chardonnay is increasingly used in blends
  • Quality producers are also putting renewed emphasis on the local varieties
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6
Q

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

A

Within Penedès in Cataluña –more than 95% in both cases

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7
Q

What are other areas in Spain where grapes for Cava are grown and Cava is produced?

A
  • Rioja
  • Valencia
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8
Q

How is the climate in Penedés region?

A

Mediterranean climate with bright, sunny summers, mild winters and moderate rainfall (540 mm) spread
through the year

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9
Q

What is the elevation of vineyards in Penedés region?

A

The vineyards range from the coast to higher altitudes inland with the largest extent being at 200–300 metres. A minority of vineyards are up to 700–800 metres

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10
Q

What are the characteristics of the grapes grown in highest altitudes of Penedés?

A

Here, summer nights can be distinctly chilly, producing grapes with more intense flavours and higher acidity

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11
Q

How does soil change with altitude in Penedés?

A
  • Alluvial soils and clay at lower altitudes
  • Stony clay and granite sub-soils at higher altitudes
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12
Q

What are the common properties of the different kinds of soils found in Penedés?

A

All soils types are relatively poor in nutrients, with adequate drainage and water retention making them suitable for viticulture

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13
Q

What is the main advantage of having different elevations and soil types in different vineyard areas of Penedés?

A

There is a myriad of blending opportunities available for the producers.

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14
Q

What are the principal towns in Penedés for Cava production?

A
  • San Sadurní d’Anoia (principal Cava producers)
  • Vilafranca del Penedès (Consejo headquarters)
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15
Q

How is the topography in Lleida province?

A

The land in this province rises up into the mountains, including both slopes and a high plain (range 100–700m)

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16
Q

How is the climate in Lleida provice?

A

Mediterranean at lower levels with increasing continental influences at higher altitudes

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17
Q

What are the functions of irrigation system with water from Pyrenees in Lleida province?

A
  • It has turned this former semi-desert into productive vineyard land
  • It can also be used for frost protection
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18
Q

What is the significance of Raimat Estate in Lleida?

A

It is the largest single- vineyard estate owned by one family in Spain, the Raventós, who also own Codorníu. It produces mainly still wines

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19
Q

How is the climate and vineyard topography in Tarragona province?

A

They are mainly low lying or undulating hills with a Mediterranean climate

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20
Q

What are the general features of sparkling wines produced in Tarragona province?

A
  • Quite simple
  • Macabeo-dominated
  • For early drinking
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21
Q

What is the importance of Conca de Barberà in Tarragona?

A

It is the home of Trepat, the black variety that is increasingly valued for Cava Rosado

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22
Q

Why is Rioja well-suited for Cava production?

A

Grapes grown at higher altitudes (e.g. in Rioja Alta at 425 m above sea level) can have higher acidity than fruit grown at lower altitudes

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23
Q

Which grape varieties are used to produce Cava in Rioja?

A

Only Macabeo (Viura) and Chardonnay

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24
Q

What are the percentages of grape varieties grown in the vineyards registered for Cava?

A
  • Macabeo: 37%
  • Xarel-lo: 26%
  • Parellada: 19%
  • Chardonnay: 9%
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25
Q

What is the elevation range for Macabeo vineyards in Penedés?

A
  • 100–300 m in Penedés
  • Some planted higher in Rioja and Lleida
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26
Q

What are the viticultural characteristics of Macabeo?

A
  • Late budding (less risk for spring frost)
  • High yielding
  • Susceptible to botrytis bunch rot and bacterial blight
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27
Q

Tasting notes for wines made from Macabeo.

A

Light intensity apple and lemon aromas and flavours

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28
Q

Is Macabeo used for Cava in areas other than Catalunya?

A

In areas other than Cataluña, Macabeo (Viura in Rioja) is theonly Spanish indigenous white grape planted, and on occasion in those areas produces a single varietal Cava. However increasingly, and more normally, it is blended with Chardonnay

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29
Q

What is the elevation range for Xarel-lo vineyards in Penedés?

A

0-400 m

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30
Q

What are the viticultural characteristics of Xarel-lo?

A
  • Mid-budding (and therefore prone to spring frosts in some years)
  • Mid-ripening,
  • Susceptible to powdery and downy mildew
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31
Q

Tasting notes for wines made from Xarel-lo?

A
  • Greengage and gooseberry notes,
  • Herbal (fennel) notes that set it apart from the other varieties
  • It can become earthy when fruit is over-ripe
  • It has reasonable affinity with oak
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32
Q

What is the elevation range for Parellada vineyards in Penedés?

A

It is typically planted on higher sites (e.g. 500 m)

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33
Q

What are the viticultural characteristics of Parellada?

A
  • Early budding (prone to spring frost)
  • Ripens later than the other 2 main varieties
  • Lowest yielding
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34
Q

Why are the best vineyards for Parellada planted at the highest altitudes?

A

Because Parellada needs to be planted at altitude to give it a long-ripening season to reach flavour maturity without excessive potential alcohol

35
Q

What does Chardonnay add to Cava?

A
  • Body
  • Richness
  • Finesse
36
Q

Why choice of clone and rootstock important for Chardonnay for Cava production?

A

It is important for balanced ripeness because otherwise it would ripen too quickly and accumulate too much potential alcohol

37
Q

What are the black varieties that are used to produce Cava Rosado and their properties?

A
  • Garnacha Tinta: Used less and less because of its tendency to oxidise but contributes ripe red fruit and some spicy notes
  • Trepat: Local to Conca del Barberà with strawberry flavours and high acidity. It can legally ONLY be used in Rosado production
  • Pinot Noir: Used for Rosado blends and as a single variety; it is often made into Blanc de Noirs wines
38
Q

Which Spanish grape variety is not allowed for Cava?

A

Tempranillo

39
Q

What is the the maximum yield for Cava?

A

12,000 kg per hectare

40
Q

What is the typical vine planting density for Cava?

A

1,500–3,500 vines/hectare

41
Q

What are the preferred traing methods for Cava?

A
  • Traditional bush vines
  • Single or double cordon
42
Q

Why are low-density vineyards with moderately high yields are preferred for Cava production?

A

Because producers are not looking for intense primary flavours in base wines

43
Q

Is irrigation permitted for Cava production?

A

Yes but strictly controlled, to relieve hydric stress and protect the future viability of vineyards

44
Q

Which particular properties are sought for the rootstoks that will be used for Cava production?

A
  • Tolerance to lime
  • Control of vigour (Macabeo in particular tends to grow excessive shoots and leaves and produces little fruit if planted on the wrong rootstock)
45
Q

What are the viticultural hazards and measures against them for Cava production?

A
  • Botrytis and downy mildew (due to misty, humid mornings and powdery mildew (during periods of dry weather). Treated copper and sulfur. Canopy management measures, such as removing leaves
    from the north side of the row, are used to aid air circulation and reduce shade within the canopy
  • Grapevine moth: Treated by using sexual confusion techniques
46
Q

What are the most important criteria in deciding the harvest date for Cava?

A
  • Low potential alcohol and appropriate acidity
  • Full phenolic ripeness is not needed for most Cava
47
Q

What is the aim for testing gluconic acid level in the wine?

A
  • It is an indicator of botrytis infection in grapes
  • If grapes have values that are too high, they will be rejected, maintaining the quality of the final wine
48
Q

Is hand-harvesting required for the production of Cava?

A

No, but 90% of grapes are harvested by hand as vineyards are very widely scattered in ownership, fragmented and on very uneven terrain

49
Q

What are the reasons for the increase in machine harvesting for Cava?

A
  • With the recent improvements in mechanical harvesting have meant that this method can deliver 80 per cent whole berries
  • Grapes can be picked at night, raising quality at lower price points
50
Q

How are the basic and the premium fruit carried to the winery after being hand-harvested?

A

Basic: In 25 kg crates
Premium: 10 kg crates

51
Q

Why do the quality focused producers often press whole bunches for the base wines?

A

To have a low phenolic content

52
Q

What is the common practice for big companies to avoid oxidation and maintain quality of the fruit after the harvest?

A

They press the grapes in the region where they are grown. Then the juice is refrigerated and transported to the main wineries in Sant Sadurní d’Anoia

53
Q

Which kind of presses are preferred for Cava production? Why

A

Pneumatic presses are used for a soft press to maintain the wine quality and to avoid extraction of phenolics

54
Q

Why are the grapes typically picked early for Cava?

A

To have sufficient natural acidity without adjustment

55
Q

What kind of yeast is preferred by large producers?

A

Cultured yeasts, either from strains that they propagate themselves or they buy

56
Q

What is the preferred vessel and fermentation temperature for the base wine to produce Cava? Why?

A
  • Stainless steel at 14–16°C
  • To preserve the primary fruit aromas
57
Q

Is malolactic conversion a common practice for Cava production? Why?

A

Malolactic conversion is typically prevented to preserve acidity

58
Q

Is Cava a vintage or a non-vintage wine?

A

Although they are marketed as both vintage or non-vintage, the wines are typically from the fruit of one season

59
Q

Why is reserve wines not common for Cava production?

A
  • Vintage variation is limited
  • Storing reserve wines would add cost
60
Q

Which technological advances made the disgorgement process as short as 80 minutes for Cava?

A
  • Combination of yeast strain selection and the use of bottles with smooth glass on the inside surface to speed up flocculation
  • Automated rotating drum that has been developed to replace the gyropalette
61
Q

Which style of Cava is most popular?

A

Brut with 8–9 g/L as a typical dosage level

62
Q

Medium-Dry (Semi-Seco) is popular in which markets?

A
  • Spain
  • Germany
63
Q

What are the styles of Cava?

A
  • Cava: Min 9 mo lees aging, light to medium intensity lemon, apple and herbal notes, light biscuit autolytic notes and medium to medium (+) acidity
  • Cava Reserva: Min 15 mo lees aging, autolytic notes are more evident
  • Cava Gran Reserva: Min 30 mo lees aging. pronounced toasty, smoky autolytic notes
64
Q

What are the price/quality range for the three styles of Cava?

A
  • Cava: Acceptable to good in quality and inexpensive to mid-priced
  • Cava Reserva: Good to very good in quality and mid-priced
  • Cava Gran Reserva: Very good to outstanding in quality and premium in price
65
Q

Cava can be produced in which styles of sweetness?

A
  • Cava and Cava Reserva may be produced in a range of styles
  • Cava Gran Reserva and Cava de Paraje Calificado may only be Brut, Extra Brut or Brut Nature
66
Q

What are the four separate registers regarding the whole production process of Cava as defined by the Consejo Regulador del Cava?

A
  • Growers
  • Producers of base wines
  • Storekeepers of base wines
  • Cava producers
67
Q

Should the base wines produced in one geographical area be turned into a finished Cava in the same region?

A

No, it is legal, indeed common, for grapes grown in Tarragona to be turned into base wines there, but to be transported up to the Barcelona region to be turned into finished Cava

68
Q

Which producers produce around 75 per cent of all finished Cava?

A

Freixenet and Codorníu

69
Q

Name the co-operative that processes 55 million kilos of grapes a year but produces no finished Cava

A

Cevipe

70
Q

What is the total shipment and domestic/export ratio of Cava in 2018?

A
  • Around 250 million bottles
  • 1/3 Spain
  • 2/3 export
71
Q

What are the high volume markets for Cava?

A
  • Germany
  • Belgium
  • UK
  • USA
72
Q

What are percentages of wine sold according to the categories of Cava?

A
  • Basic Cava category: 87%
  • Reserva: 11%
  • Gran Reserva and Cava de Paraje Calificado: 2%
73
Q

How many percent of all Cava sales is Cava Rosado?

A

8%

74
Q

What is the trend for Cava sales?

A

It increased by just over 50 per cent since 2000, but by only small percentages since 2010

75
Q

What are the main aims of the new initiatives that has been taken by some Cava producers?

A
  • To change the perceived image of Cava as an inexpensive wine of only good quality
  • To raise standards
  • To increase sales in the context of increased demand for sparkling wine around the world
76
Q

Name the new categories for sparkling wines produced in Spain.

A
  • Cava de Paraje Calificado (2017)
  • Corpinnat Group (2019)
  • Clàssic Penedès (2014)
  • Espumoso de Calidad de Rioja (2017)
77
Q

What are the prerequisites Cava de Paraje Calificado category?

A
  • Cava must be made from the grapes of one single estate, owned by the producer of the wine
  • Vines must be at least 10 years old
  • Maximum production yield of 8,000 kg per hectare, 48 hL/ha after pressing
  • The wine cannot be acidified
  • Wine must be aged at the estate for a minimum of 36 months
  • Must be Brut sweetness level or lower
78
Q

What are the prerequisites for the sparkling wines as dictated by Corpinnat?

A
  • 100% organic grapes
  • Hand harvest
  • Vinification entirely on the premises of the winery
  • Traditional method
  • 90% of the grapes used must be approved local varieties
  • 3 categories with minimum ageing on the lees of 18, 30 and 60 months
79
Q

What are the prerequisites for Classic Penedés category?

A
  • Wines made from certified organic grapes grown in the DO
  • Traditional method
  • Minimum of 15 months on the lees
80
Q

What is the importance of Clàssic Penedès for Penedés DO appellation?

A

It is the first appellation in the world to offer a category of premium sparkling wines that are 100% organic

81
Q

What are the prerequisites for Espumoso de Calidad de Rioja?

A
  • Hand harvest
  • Traditional method
  • 3 tiers: Crianza, min 15 months, Reserva, min 24 months, Gran Añada, min of 36 months lees ageing
82
Q

Name the significant producers of Corpinnat

A
  • Gramona
  • Recaredo
83
Q

Name the significant producers of Clàssic Penedès

A
  • Albet I Noya
  • Loxarel

WSET 4 D4 by Sarp Sarac (22 decks)

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