Tasting Flashcards
What are the recommended storage conditions for Cava after purchase?
Maintaining a constant temperature of 14º C, and a humidity of 50%, is recommended (to ensure the correct hydration of the cork.)
What is the recommended type of glass for drinking Cava?
a fine crystal tulip glass, preferred over flutes [coupes also can be considered with long aged Cava]
What are the advantages of using a fine crystal tulip glass for Cava?
Its stylized shape is perfect for retaining and enjoying the Cava bubbles. The width of the upper part allows full appreciation of the aromas. [Wider upper part also reduces irritation from high levels of CO2.]
What are the considerations when using wide glasses (coupes) for Cava?
Wide glasses (coupes) favor the dispersion of the carbon dioxide (CO2) outside the glass, which means that the mousse will stay in place for a shorter period of time. In the case of long-aged Cavas, this type of glass helps to showcase the complex aromas more than the effervescence.
What are the considerations when using flute glasses for Cava?
The flute (without the slightly bulbous bottom) will always enhance the sense of acidity and freshness, but aromatic sensations may not be maximized.
What is the recommended serving temperature for Cava de Guarda Superior de Paraje Calificado?
The recommended serving temperature for Cava de Guarda Superior de Paraje Calificado is around 12º C (54 F). **
What is the recommended serving temperature for Cava de Guarda Superior Reserva or Gran Reserva?
around 10º C (50 F).
What is the recommended serving temperature for Cava de Guarda?
The recommended serving temperature for Cava de Guarda is around 8º C (46 F).
What is the recommended serving temperature for Sweet Cava?
The recommended serving temperature for Sweet Cavas is around 6º C (43 F).
What is the role of serving Cava in an ice bucket?
It is up to the consumer whether or not to keep the Cava in an ice bucket. [If asked for a recommendation, the server may recommend omitting the use of an ice bucket for longer aged Cavas and recommending it for Sweet Cava.]
When did Pedro Ballesteros become a Master of Wine?
2010
How does color indicate quality in Cava Rosato?
Color has very little import in terms of quality.
What is the evolution of the color of Cava made from Xarel.lo after long aging?
The color of these wines often remains pale despite long aging in a reductive environment which takes place in the absence of oak, oxygen or skin contact.
What are the main grape varieties suitable for rosé Cava, and where are they most frequently grown?
Trepat in Catalonia and Garnacha in Aragón
According to Pedro Ballesteros MW, when tasting a Cava, at what point does one best perceive its quality?
Quality level is most distinguished by the finish than by the color or flavors on the palate.
According to Pedro Ballesteros MW, what does the color of a rosé Cava best indicate?
The intentions of the oenologist, not a critical factor for quality.
Cava should be aged for what maximum amount of time?
There is no established limit.
How many different styles (categories) of Cava are there depending on the dosage/expedition liqueur?
7: Brut Nature, Extra Brut, Brut, Extra-Dry, Dry, Semi-Dry, Sweet.
What category of Cava demonstrates noticeable effects of autolysis in tasting?
Guarda Superior Reserva [Cava dogma, not fact based; but one takeaway is that effects of autolysis are not always noted in tasting of low end Cava de Guarda.]
According to Pedro Ballesteros MW, which are the ideal Cava varieties for long aging?
Xarel·lo, Macabeo, Chardonnay, but not Subirat Parent, Trepat or Garnacha [This is somewhat misleading as he also strongly suggests that Parellada in certain vineyards has the potential for long aging, e.g. Can Sala.] **
What are the most important characteristics that make Cava such a special product?
Aging in the bottle for at least 9 months [Cava dogma]
According to the tasting by Pedro Ballesteros MW, what are the differences to be found between a Guarda Superior Reserva and a Gran Reserva?
In addition to balance and persistence, the Cava de Guarda Superior Gran Reserva has something extra, a creamy texture.
What is the effect on bubbles in sparkling wine when it is served more gently by pouring down the wall of a tilted flute?
This technique better preserves the concentration of dissolved CO2 in the liquid phase and will yield tens of thousands more bubbles (over a predicted baseline of 1 million) before it goes flat.
How does choice of glassware affect olfactory perceptions during the tasting of sparkling wine?
High levels of gas-phase CO2 can sometimes cause an unpleasant tingling sensation, perturbing. The smell of sparkling wines is more irritating when they are served in a narrow flute than in a wide coupe
