Sparkling wines: Spain/ Cava Flashcards
1
Q
Define Cava
A
- A sparkling wine (white or rosé) made in Spain by the traditional method
- Traditionally from Macabeo, Xarel-lo and Parellada. Increasingly chardonnay and local varieties.
- 1989 EU gave it PDO status - unusually the wine, rather than a place, as grapes can be sourced from diff, unconnected areas
- Wine production regulated by Consejo Regulador del Cava
2
Q
The differences between Cava Reserva and Gran Reserva?
A
- Cava Reserva - min 15 mths lees ageing (more autolysis than standard Cava at 9 mths)
- Cava Gran Reserva - min 30 mths ageing
- can only be Brut or drier
- pronounced autolytic toasty, smoky
- sold for prem/ super prem price
3
Q
What does the Consejo Regulador del Cava do?
A
- Adminsters the whole production process of Cava via four registers
- growers
- base wine producers
- base wine storekeepers
- Cava producers
- It is common for Cava producer to feature on all four (eg grapes grown in Tarragona, made into base wine, then transported to Barcelona region to be made into cava, as long as all logged.
4
Q
Key facts about Lleida region for sparkling
A
- Lleida is Catalan (Lérida in Spanish)
- 100m-700m. Climate mediterranean at lower levels increasingly continental as rises into mountains
- Irrigation from Pyrenees turns semi-desert to vineyard and provides Spring frost protection
- Low levels ripe, fruity; high fresher, more acidic
- Raimat 2200 ha, biggest single-vineyard estate (mainly still wine) owned by Raventós (own Codorníu). Pioneered Chardonnay here.
5
Q
Do Cava producers harvest by hand or machine?
A
-
90% grapes by hand
- vineyards small, scattered, uneven terrain
- high quality always picked by hand
- Most of Freixnet small contracted growers by hand
- Codorniu vineyards in Penedès/ Raimat mechanical
- Mechanical harvesting can now deliver 80% whole berries. Also at night, raising quality/ lower price points.
- Basic fruit hand in 25kg, premium bunches in 10kg to avoid splitting
- Big cos press grapes in region where grown to avoid oxidation. Juice refrigerated/ transported to Sant Sadurní d’Anoia (main wineries)
6
Q
What is Cava Rosado (rosé) made from?
A
- Garnacha Tinta - red fruits/ spice, but used less as tends to oxidise
- Trepat - local to Conca del Barberà (Tarragona province), strawberry flavours, high acid. Only legal in Rosada, but increasingly used
- Pinot Noir - used in Rosada blends/ as a single variety. Often made into Blanc de Noirs
- Monastrell permitted but little used.
- NO to Tempranillo.
7
Q
Key facts about Penedès region for sparkling
A
- Biggest & best area for Cava production.
- Climate Mediterranean. Sunny summers, mild winters, moderate rainfall (540mm) throughout year.
- Soils poor in nutrients, enough drainage/ water retention
- Most vineyards 200-300m, alluvial, clay soils.
- A few vineyards 700-800 - chilly summer nights, high diurnal, stony clay and granite soils: more intense flavours, higher acidity Macabeo-based wines with ability to age well in bottle.
- Lots of blending opps, so it’s prime Cava area.
- Main towns San Sadurni d’Anoia (main producers here) and Vilafranca del Penedès (Consejo HQ)
8
Q
Profile of Macabeo
A
- Most planted grape 36% vineyards registered for Cava
- 100-300m (some higher in Rioja/ Lleida).
- Late budding, high yielding, picked first.
- Diseases: Botrytis bunch rot and bacterial blight (incurable disease from warm, moist condition reduces yields).
- Flavour profile: Light apple and lemon
- Need to control vigour (rootstock/clone) or vegetation
- Outside of Cataluña, Macabeo (Viura in Rioja) only indigenous white grape and may produce single varietal Cava. (though us. blend with chardonnay).
9
Q
Describe standard Cava
A
- Cava
- min 9mths ageing (tirage to disgorgement).
- Primary fruit, fully sparkling, mod intensity lemon, red apple, herbal notes, light biscuit autolytic notes (sometimes hint of rubber, pencil case, so can be confused with Riesling Sekt)
- med/med+ acidity
- good to v good
- mid to prem price, a few super prem.
10
Q
What are the four categories/styles of Cava
A
Most Cava is Brut with 8-9g/l doage. Med-dry (semi-seco) popular in Spain/Germany. Quality trends towards Brut Nature.
- Cava
- Cava Reserva
- Cava Gran Reserva
- Cava de Paraje Calificado
11
Q
Name two other traditional method sparkling wines which are not Cava
A
-
Classic Penedés - created by Penedes DO in 2014 “making DO Penedes the first appellation in the world to offer a category of premium sparkling wines that are 100% organic” (nb Corpinnat 2019 also organic)
- certified organic grapes from DO
- trad method min 15 mths on lees
- Producers incl Albet I Noya and Loxarel
-
Espumoso de Calidad de Rioja (quality sparkling wine of Rioja) - approved by the Rioja DOCa in 2017, implemented 2019
- Hand harvested
- Trad method
- Three tiers
- Crianza (min 15 mths on lees)
- Reserva (min 24 mths)
- Gran Añada (min 36 mths)
12
Q
Aside from the three provinces in Cataluña (Penedès, Lleida & Tarragona) where else are grapes for Cava grown?
A
-
Rioja (Cantabrian Mountains protect from excessive Atlantic rainfall)
- Higher altitude (eg Rioja Alta 425m) high acid - good for sparkling.
- Only varieties are Macabeo (aka Viura) and Chardonnay.
- Macabeo ripens much later than in Penedès as cooler.
- Requena in Valencia
13
Q
What is the highest quality of Cava?
A
- Cava de Paraje Calificado new category in 2017
- Grapes from one estate, owned by producer
- Vines > 10ys old
- Max yield 8000kg/ha, 48hL/ha after pressing
- Cannot acidify (as other Cava can, tho’ most don’t need)
- Lees aged at estate >36 mths
- Brut sweetness or drier (Brut Nature, Extra Brut)
14
Q
A broad overview of the wine business of Cava
A
- Total shipments 245m bts 2016 (1/3 Spain, 2/3 export)
- Basic cava 88%, rest most Gran Reserva, 9% Rosada.
- Rapid growth 1980-2010 (+50% since 2000), but since plateaued
- Export top 5: Germany, UK, USA, France, Japan
- Two cos (Freixenet & Codorniu) produce 75% all cava
- The Cevipe Co-op processes 55m kg grape pa, (1hL/150 kg so nearly 50m bts) produces no cava, just selling base wine to others
15
Q
How is Cava made in the winery?
A
- Pneumatic press for softness, avoid phenolic extraction
- Rosado min 25% black grapes, skin contact not blending
- Yield max 80hL/ha, one hL (100l) must from 150 kg grapes
- Grapes us picked suff early for no need to adjust acid
- Large producers use cultured yeasts (propagated - Freixnet. Cevipe coop) or bought for conditions -Codorniu
- First ferment tank 14-16C to preserve fruit
- Malo prevented to preserve acidity
- Lots of blending options of base wines (diff parcels)
- Then made in trad method.
- Wines typically from one vintage whether marketed vintage or NV. Use of reserve wines uncommon - little vintage variation/ storing wines adds to cost.
