This is an exceptionally elegant pink Cava with a sparkling colour. It has wonderful floral and fruity aromas and is full-flavoured, dry, and fruity. It makes an excellent aperitif.
This is the driest (least sweet) of all Cavas. This type contains less than 6 grams of sugar per litre.
This wine is slightly less dry than the previous one. Although quite a dry wine it is much less so than a French Champagne for example.
Cava Brut is by far the most favourite Cava with non Spanish drinkers. It has 6-15 grams per litre of sugar.
Putting the bubbles into wine can be done in several ways but only sparkling wines made in a certain region of narthern France can be called Champagne.
The best way to produce sparkling wine is the 'Methode Traditionelle' , practised in Champagne and elsewhere. Base wines high in acidity and fermented to dryness are bottled and a small amount of sugar and yeast is then introduced to create a second fermentation. It is the second fermentation which creates carbon dioxide and thus the bubbles which give the wine its sprakle. As the carbon dioxide is unable to escape into the air it dissolves into the wine. The sediment, or less, left behind by the spent yeast stays in conctact with the wine until dégorgement, and imparts biscuity flavours and complexity.
'Dégorgement' is the removal of the lees, in order to render the wine clear and bright. A process known as 'rémuge', which invols the twisting and turning of the bottles, slowly shifts the lees to the neck of the bottle. The necks of the bottles are then passed through a solution of freezing brine in order to freeze the first inch or so of wine now containing the lees. When the cap is removed, the pressure in the bottle forces out the ice pellet.
To finish, the wine lost during 'dégorgement' is replaced by a mixture of wine and cane sugar, called the 'dosage' or 'Liquer d'Expedition'. The amount of sugar added has a bearing on the final style of the wine, for example a small amount of sugar is added for the dryish style of Brut while more is added for the quite sweet and sticky rich.
A cheaper form of secondary fermentation can take place in closed tanks. Known as 'Cuve close', the wine is bottled under pressure so that it retains carbon dioxide. This method is generally reserved for less expensive fizz.
Particular grape varieties are sought the world over. Chardonnay and Pinot Noir both have the attributes required to make great champagnes and sparkling wines. Although the best champagne may be a first choice for many as a 'desert island' bottle, there are plenty of fine sparkling wines around.
Areas of England with chalky soil, combined with the country's cool climate, make it capabile of producing top-quality sparkling wine. Fruity and expressive sparklers come from riper fruit in countries such as Australia, USA, New Zealand and South Africa, while the favoured choice from Spain is Cava, a lighter sparkling wine made from indigenous grape varieties.
A horizontal press is normally used for white wines. The grapes are put into the cylindrical container until it is full, and it then revolves. As it rotates, chains inside the container break up the grapes and the juice runs off either to fermenting vats or barrels. A second type of horizontal press contains a central bag which is gradually inflated once the grapes have been loaded. The expanding bag pushes the grapes against the side of the container and the juice is pressed out The amount of juice extracted is carefully controlled by the winemaker. The first pressing is generally considered to make the best wine, but wineries can go on to second and third pressings.
A fortified wine is a kind of wine that has added distilled beverage, generally brandy. A fortified wine can be differentiated from spirits that are made using wine. The spirits in that are produced by distillation method while the fortified wine is just wine that has spirit included to it. Several different kinds of fortified wines have been made till date including Sherry, Commandaria wine, Marsala, Madeira, Port, and aromatized wine Vermouth.
Fortified wines are wines that are “fortified” with addition of alcohol that is added to during fermentation to base wine, increasing the average alcohol amount to about 17 to 20%. The fortified wines are made in either sweet or dry style (with middle-ground of medium-dry or medium-sweet covered in generally all kinds of fortified wine categories). Among the most common varieties of fortified wines include Marsala, Madeira, Sherry, and Port.