1
Q
What makes a wine a cava?
A
If it’s a traditional method sparkling wine made in Spain.
2
Q
From which area in Spain does Cavs originate?
A
Around the city of Barcelona in Cataluña, NW Spain.
3
Q
Which are the two biggest producers of Cava?
A
Freixenet and Codorníu.
4
Q
What does the word ‘cava’ mean in English?
A
Wine cellar.
5
Q
In what year was Cava made a protected denomination in Spanish law?
A
1972
6
Q
In what year did EU authorities give Cava PDO status?
A
1989, three years after Spain joined the EU
7
Q
What is unusual about Cava’s PDO status?
A
The PDO is named after a wine, rather than a place, because grapes can be sourced from a number of different, seperate areas.
8
Q
Which regulatory board regulates and oversees wine production?
A
Consejo Regulador del Cava
9
Q
Cava is roughly the same vineyard size as Champagne, how many hectares are planted?
A
38,000 hectares
10
Q
Roughly how many bottles of Cava are producer per year?
A
About 250 million bottles (a bit less than Champagne)
11
Q
Which municipality in Cataluña grows the vast majority of grapes for Cava?
A
Sant Sadurní d’Anoia (where the first bottles of Cava were produced in 1872)
12
Q
What is this growing area for Cava also called?
A
Comtats de Barcelona, and more generally Penedès
13
Q
Name two areas, both hundreds of kilometres from Barcelona, where grapes for Cava can also be grown/
A
- The Ebro Valley in Rioja (500km from Barcelona)
- Valencia (350km south of Barcelona)
14
Q
What are the four important subzones of Comtats de Barcelona?
A
Valls d’Anoia-Foix
Pla de Ponent
Lleida
Tarragona
15
Q
What is the climate in the Valls d’Anoia-Foix subzone?
A
Mostly Mediterranean with sunny summers, mild winter and moderate rainfall spread throughout the year (710mm)
16
Q
At what altitude are most vineyards in the Valls d’Anoia-Foix subzone located?
A
200-300m
17
Q
A minority of vineyards in the Valls d’Anoia-Foix subzone are located at what altitude?
A
700-800m
18
Q
What advantage do the vineyards have in Valls d’Anoia-Foix that are at high altitude?
A
Cooler summer nights, so the grapes have more intense flavours and higher acidity.
19
Q
What soil types are found in the lower altitude sites of Valls d’Anoia-Foix?
A
Alluvial soils and clay that are poor in nutrients
20
Q
What soil types are found in the higher altitude sites of Valls d’Anoia-Foix?
A
Stony clay and granite subsoils that are poor in nutrients
21
Q
What is the principal town in the Valls d’Anoia-Foix subzone?
A
Sant Sadurní d’Anoia
22
Q
What is another significant town in the Valls d’Anoia-Foix subzone, where the Consejo headquarters are located?
A
Vilafranca del Penedès
23
Q
Where is the Pla de Ponent subzone located?
A
Further inland, rising up into the mountains.
24
Q
At what altitude are grapes grown in Pla de Ponent subzone?
A
100-700m, incl slopes and a high plain
25
What is the climate in the Pla de Ponent subzone?
Mediterranean nearer the coast with more continental influences inland.
26
Is irrigation used in Pla de Ponent?
Yes, water from the Pyrenees
27
What else is irrigation water used for in Pla de Ponent?
Frost protection
28
Which very large estate is located in Pla de Ponent?
Raimat estate (producing mainly still wine)
29
What is the climate like around the city of Tarragona?
Warm Mediterranean.
30
Which grape dominates in the Tarragona area and what sort of wine does it produce?
Macabeo, simple and easy drinking
31
Which area close to Tarragona is regarded as the home of Trepat?
Conca de Barberà
32
What is Trepat from Conca de Barberà increasingly used for?
Cava rosado
33
What is the other most important area, located away from Comtats de Barcelona?
The Ebro Valley
34
Which mountains protect the Ebro Valley from excessive rainfall from the Atlantic?
Cantabrian Mountains
35
Why are grapes grown in Rioja Alta particularly suitable for sparkling wine production?
Because of the high altitude, 425m above sea level, fruit has higher acidity.
36
What is the local name for Macabeao in Rioja Alta?
Viura
37
Which two varieties are grown for Cava in the Ebro Valley?
Macabeo and Chardonnay
38
Where does Macabeo ripen later, in Cataluña or the Ebro Valley? Why?
It ripens later in the Ebro Valley because it is grown at a higher altitude.
39
Which are the four most common white grapes grown fro cava?
Macabeo, Zarel-lo, Parellada, Chardonnay
40
In what area is Macabeo mostly planted and at what altitude?
Comtats de Barcelona, at 100-300m above sea level.
41
Where can we find some Macabeo planted at higher altitude?
Lleida and Rioja
42
Is Macabeo early or late budding? What benefit does this have?
Late budding, so less at risk from spring frosts
43
Which of the local white varieties is picked first for Cava?
Macabeo
44
Is Macabeo high or low yielding?
High
45
Which disease is Macabeo susceptible to?
Grey rot
46
What flavours and flavour intensity does wine made from Macabeo have?
Light intensity, apple and lemon
47
Does Macabeo produce any single varietal Cava? Where?
Yes, outside of Cataluña it is sometimes the only local white grape planted and in those areas it can make single varietal Cava. For example in Rioja
48
Xarel-lo accounts for what percentage of vineyards registered for Cava?
26%
49
In what location and at what altitude is Xarel-lo typically planted?
Comtats de Barcelona, from sea level up to 400m
50
What budding type is Xarel-lo?
Mid-budding, it is picked between MAcabeo and Parellada
51
Which diseases is Xarel-lo susceptible to?
Powdery and downy mildew (good disease resistance apart from that)
52
What unusual flavours does Xarel-lo have?
Greengage (type of green plum), gooseberry, fennel
53
What can happen to Xarel-lo if it becomes overripe?
Can start to taste earthy
54
Is Xarel-lo suitable for oak treatment?
Can be
55
Parellada accounts for what percentage of vineyard plantings for Cava?
19%
56
Where is Parellada typically planted and at what altitudes?
Comtats de Barcelona, on higher sites (around 500m)
57
Which variety is the lowest yielding and latest ripening of the three main indigenous Spanish grapes?
Parellada
58
Where are the bets vineyards for Parellada planted?
At highest altitude, to reach flavour ripeness without excessive alcohol
59
What sort of notes does Parellada add to the Cava blend?
Floral and finesse
60
Is Parellada early or late budding?
Early --> spring frosts
61
What disease is Parellada susceptible to?
Powdery mildew
62
What percentage of Cava vineyards is registered for Chardonnay plantings?
7%
63
What can be done to stop Chardonnay from ripening too quickly with too much alcohol in this warm Mediterranean climate?
Choosing the right clone and rootstock
64
What does Chardonnay add to the blend?
Body, richness, finesse
65
When is Chardonnay normally harvested?
Before any of the local varieties
66
Which black varieties are used for rosé Cava?
Garnacha Tinta
Trepat
Pinot Noir
67
Is Monastrell allowed in Cava production?
Yes, but hardly used
68
Is Tempranillo allowed in Cava production?
No
69
Is Garnacha Tinta a popular variety for rosé production?
No, because it oxidises easily
70
Which variety is often used for BdN Cava?
Pinot Noir
71
Is Pinot Noir used for rosado Cava blends?
Yes
72
What does Trepat add to a cava rosado blend?
High acidity and strawberry flavours
73
At what density are vines for Cava normally planted?
Low to moderate densities: 1,500 - 3,500 vines per hectare
74
What are the common training systems for Cava vines?
Bush vines, or single or double cordon
75
Is irrigation permitted in Spain?
Yes, but only to relieve drought stress and protect future viability of the vine, not to increase yields.
76
Why are low density vineyards with high yields (80 hL/ha) suitable?
Because intense primary flavours are not needed for base wines.
77
Which two main factors are rootstocks chosen for?
Lime tolerance and moderating vigour
78
Which variety tends to have excessive vegetative growth and not enough grapes when grown on the wrong rootstock?
Macabeo
79
Which two threats appear due to humid, misty mornings?
Botrytis and downy mildew
80
Which disease can be an issue during prolonged dry weather?
Powdery mildew
81
Give two reasons why full phenolic ripeness is not needed for most Cava?
Because most grapes that are used are white.
And because juice is normally extracted quickly to avoid phenolic extraction.
82
How can grapevine moth be treated?
Sexual confusion techniques
83
What can gluconic acid levels indicate?
It is an indicator or grey rot in grapes.
84
Why do some growers test for gluconic acid levels?
Because too much grey rot can have a negative effect on yeast in the secondary fermentation, and therefor a decrease in wine stability.
It is a quality measure so grapes with too high levels can be rejected.
85
Are most grapes for Cava machine- or hand-harvested?
90% are hand-harvested
86
Grapes for high-quality Cava are all picked by hand. What other reasons are there for handpicking?
Many smaller vineyards with scattered ownership.
Very uneven terrain
87
Which producer sources their grapes from many small, contracted growers?
Freixenet
88
Which producer has their own vineyards in Penedès and Raimat and do more mechanical picking?
Codorníu
89
What have recent developments in machine harvesting meant for harvesting whole berries?
It is now possible to deliver up to 80% whole berries from machine harvesting.
90
What other benefit does machine harvesting have?
It can be done at night when it's cooler, so helps reduce microbial spoilage.
91
Handpicked grapes for lower quality Cava can be transported in ... kg crates, and handpicked grapes for premium quality Cava in ... kg crates.
Low --> 25kg
High --> 10kg
92
How does the must get from the vineyards to the wineries in Sant Sadurní d'Anoia?
Grapes are pressed in the region where they are grown, to avoid spoilage.
The must is then refrigerated and transported to the main wineries in Sant Sadurní d'Anoia.
93
Is it common to add acid in the making of Cava?
No, grapes should be picked earl enough to avoid that
94
What is the maximum yield in hL per ha?
80 hL/ha
95
What is the maximum yield in terms of litres being pressed from an amount of grapes?
100 liters per 150kg of grapes
96
What kind of press is normally used in Cava production and why?
Pneumatic, because it can be set to a gentle press cycle, to minimise phenolic extraction
97
What kind of yeasts do the large scale producers normally use?
Cultured ones.
(Freixenet and Cevipe co-op use specidif strains they have researched and cultivated themselves)
98
At what temperature range does the primary fermentation normally happen for Cava?
14-16 C
99
Is malolactic conversion encouraged?
No (to preserve acidity)
100
What developments have brought the riddling process down to as little as 80 minutes?
Three factors
1. Using a particular yeast strain that flocculates readily
2. Bottles with smooth glass on the inside, which speeds up flocculation
3. The invention of an automated rotating drum to replace the gyropalette
101
Is Cava usually labelled as vintage or NV?
Neither, although it is a single vintage wine
102
Why is the use of reserve wines not common for Cava?
There is little vintage variation in that climate, and storing reserve wine adds cost
103
How is Cava Rosado made?
By the drawing off-method, not by blending red and white
104
What is the minimum percentage of black grapes in Cava Rosado?
25%
105
What sweetness level is most Cava?
Brut
106
What is the typical dosage level for Cava, in grams of sugar per litre?
8-9 g/L
107
Some medium-dry Cava is popular in Spain and Germany. What is this style called in Spanish?
Semi-seco
108
Is any Brut Nature Cava made?
Yes, by premium producers
109
What is the new name for young Cava?
Cava de Guarda
110
What is the new category that includes Cava Reserva, Cava Gran Reserva, and Cava de Paraje de Calificado?
Cava de Guarda Superior
111
What are the new lees ageing requirements for Cava Reserva?
18 months on lees, increased from 15 months
112
What was and is the minimum lees ageing requirement for Cava Gran Reserva?
30 months
113
When was the new Cava de Paraje Calificado category introduced, and what does it mean?
It is single estate Cava, the category was introduced in 2017
114
What is the structure of the new hierarchy for Cava?
There is a category for Cava de Guarda (previously called young Cava)
There is a new category above that called Cava de Guarda Superior, and this includes Reserva, Gran Reserva and Paraje Calificado
115
True or false: Cava de Guarda must be traceable from vineyard to bottle.
True
116
Which four rules apply to all wines in the Cava de Guarda Superior category?
1. Must be made from vines that are minimum 10 years old
2. Certified grown organic
3. Traceable from vineyard to bottle
4. State the year of harvest
117
What is the maximum yield for:
1. Cava de Guarda
2. Reserva and Gran Reserva
3. Paraje Calificado
1. 12,000 kg/ha (80hL/ha)
2. 10,000kg/ha
3. 8,000 kg/ha (48hL/ha)
118
What is the minimum lees ageing requirement for Paraje Calificado?
36 months
119
Apart from lees ageing and max yield requirements, what other rules must Paraje Calificado adhere to? Name three.
1. Must be hand-harvested
2. Can only be Brut, Extra Brut and Brut Nature
3. Cannot be acidified
120
When can a producer include the 100% Elaborado Integral stamp?
Any Cava producer can use this if they have carried out the entire production process themselves, from grape growing to bottling.
121
What are the four seperate registers in the production of Cava, which the Consejo Regulador del Cava oversees?
1. Growers
2. Producers of base wines
3. Storekeepers of base wines
4. Cava producers
122
The two biggest companies produce what percentage of all Cava?
75%
123
How many producers, and how many growers are therein the appellation?
About 200 producers and 6,000 growers
124
Which is the largest Cava co-operative?
Cevipe
125
Does Cevipe produce any finished Cava?
No, it sells to other producers including Freixenet
126
How many bottles of Cava were produced in 2023?
Around 250 million
127
How much of Cava produciton was exported in 2023?
Two thirds
128
Are Cava sales growing?
No, they have more or less plateaud
129
Which are the four biggest export markets for Cava?
Germany, Belgium, USA, UK
130
What percentage of Cava sold was Cava de Guarda?
89%
131
What percentage of Cava sold in 2023 was Reserva, and what percentage was Gran Reserva?
9% and 1.6% respectively
132
What are three OTHER categories for Spanish sparkling wine?
1. Clàssic Penedès
2. Corpinnat
3. Espumoso de Calidad de Rioja
D4: Sparkling Wines
flashcards
Decks in class (18)
# Cards
-
1. Common Options in Sparkling Winemaking119
-
2. Overview of the Production, Consumption and Export of Sparkling Wine8
-
3. Champagne159
-
4. Other Traditional Method Sparkling Wines of France10
-
5. Crémant d'Alsace32
-
6. Crémant de Bourgogne37
-
7. Loire Valley59
-
8. Cava132
-
9. Sparkling wine in Italy9
-
10. Prosecco59
-
11. Asti44
-
12. Lambrusco63
-
13. Franciacorta46
-
14. Trentodoc38
-
15. Germany57
-
16. England and Wales35
-
17. United States of America40
-
18. Chile8
