cava presentation for culinary inst of america
DESCRIPTION
Cava is a sparkling wine that represents the heart and soul of the Penedes region near Barcelona. It's made from three indigenous grapes - xarel-lo, parellada and macabeo - and can be a young and fresh wine or a richly nuanced and complex wine depending on how it's blended and aged.TRANSCRIPT
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CavaCavaThe Sparkling Soul of CataloniaThe Sparkling Soul of Catalonia
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Cava is the wine of the PenedÈs
Cava is the wine of the PenedÈs
Just 45 minutes SW of Barcelona
Sant Sadurní d’Anoia11,000 population
100+ wineries make 90% of the cava in
Spain
Just 45 minutes SW of Barcelona
Sant Sadurní d’Anoia11,000 population
100+ wineries make 90% of the cava in
Spain
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CataLonia is...
CataLonia is...
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Cava Born 1872
Josep Raventós loved champagne
Replanted vineyards with white grapes to create first cava in 1872
Phylloxera came and others followed suit
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Cava Grapes
Xarel-lo (Cha-RAY-lo) - good acid & aging
Macabeo (maka-BAY-oh) - fruitiness - most planted
Parellada (pah-ray-yah-duh)- soft delicate floral notes
Also chardonnay, trepat, monastrell, garnacha, subirat parent & pinot noir
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Cava - DosageCava - Dosage
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Pere Ventura Tresor Brut Nature
Pere Ventura - 4th generation winemaker
Devoted to environment
18-24 months aging - admires Krug & Bollinger
Brut Nature 0-3 gr/L residual - no added sugar
Fresh, fruity and toasty
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Raventós i BlancL’Hereu Brut 2007
Family vineyards date to 1497 - winery since 1986
L’hereu concept
Brut wine - 8 gr/L sugar
Clear, elegant, 15 mos aging - gastro-cava
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Sugar Levels for Cava
Brut Nature 0-3 gr/L
Extra Brut 0-6 gr/L
Brut 0-12 gr/L
Extra Dry 12-17 gr/L
Dry 17-32 gr/L
Semi Dry 32-50 gr/L
Sweet 50 gr/L ++
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Cavas By AGECavas By AGE
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Levels of Aging for
Cava
Levels of Aging for
Cava9 months min. for cava
15 months - Reserva
30 months - Gran Reserva
9 months min. for cava
15 months - Reserva
30 months - Gran Reserva
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It’s About AutolysisIt’s About Autolysis
Starts 2 to 4 months after second fermentation
Enzymes release amino acids, fatty acids,
peptides, nucleotides & mannoproteins
Changes structure of wineAdds aromas, depth,
complexity
Starts 2 to 4 months after second fermentation
Enzymes release amino acids, fatty acids,
peptides, nucleotides & mannoproteins
Changes structure of wineAdds aromas, depth,
complexity
Post 2nd ferment
During Autolysis
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Freixenet Cordón Negro
Most popular bubbly in the world - 60 million bottles
P-M-X blend varies
Proprietary yeast
Aged 18 to 24 months
Light, fresh & fruity
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Segura ViudasReserva Heredad
Family brand since late 1800s in 11th century masia
67%macabeo/33%parellada blend of 9 wines
Hand-riddled in pupitres
Aged 30 months - fruit, flowers, honey, nuts
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Gramona Celler Batlle Gran
Reserva70% xarel-lo/30% macabeo - high antioxidants and acid
SUPER long aging - guess?
Aged on cork
Bread, toast, nuts, dried fruit
Amazing food wine
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New StyLe CavasNew StyLe Cavas
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Juvé y CampsGran Juvé
Founded 1921 - family owned
Estate grown - 30 to 40 y.o. vines - hand harvest
25% each: chardonnay, macabeo, xarel-lo, parellada
42 months aging - hand riddled
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VilarnauBrut Rosé
Family cellar since 1948- Gonzalez Byass 1982
Mediterranean style rosé - deep geranium color
85% trepat, 15% pinot
subtle strawberry, peach, cherry, plum
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Castillo PereladaCava Brut Rosado
Est. 1923 in Girona - near El Bulli , Sant Pau, Celler Can Roca on French border
Miguel Mateu - art collector & bon vivant bought castle
60% trepat, 20% monastrell, 20% pinot noir
Bursting with plum, wild strawberry, candied notes
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Cava & La CocinaCava & La CocinaMany ChoicesMany Choices