Cava, the Spanish Champagne Sparkling wine

Date: August 29, 2011

A toast, in Spain, is practically always drunk with cava, the Spanish sparkling wine made by the champagne method. This is especially true when the New Year is brought in with the twelve grapes swallowed in time to the chimes of the clock in the town square or in the Puerta del Sol, Madrid.

Cava, made by the Champagne method, is a very acceptable alternative to French champagne and, it should be said, much better value for money. Almost all cava is produced in Catalonia, especially the Penedés region, although eight different provinces are included in the production area.

Literary references show that wine with a certain amount of effervescence has been made in Catalonia since at least the fourteenth century. But it was not until the 1850s that serious attempts began to produce a wine with the same characteristics as champagne and production did not begin until the 1870s. Since then, cava has become tremendously popular and vast amounts, over two hundred million bottles, are now made for both domestic consumption and export. The best-known makes, Codorniu and Freixenet, have been involved in a full-scale trade war for years.

Cava is not the only sparkling wine made in Spain and sometimes consumers are fooled into accepting something inferior. You can distinguish cava by the cork, which should be marked with a four-pointed star.

Like champagne, cava comes in different degrees of sweetness. The following are the categories according to sugar content, although the characteristics of different wines may mean one manufacturer’s seco tastes as sweet as another’s semi-seco:

Brut Nature – (no added sugar) up to 3 g per litre

Extra Brut – up to 6 g per litre

Brut – up to 15 g per litre

Extra seco – between 12 and 20 g per litre

Seco – between 17 and 35 g per litre

Semi-seco – between 33 and 50 g per litre

Dulce – more than 50 g per litre

You will also see terms like Brut de Brut (very dry), Brut Gran Reserva Vintage… It is often thought that brut cava is somehow superior to the others, which is not true, although it may be more versatile. Because of the custom of saving the cava for the toast at weddings and other social occasions, it is also thought that cava is only suitable for the end of the meal, which is emphatically not the case. Cava, according to the wine critic Carlos Delgado, is “one of the few wines which can be drunk throughout a meal, simply by moving from brut to dulce, as long as there is no strong-flavoured meat dish.” Delgado, somewhat snobbishly, also considers that “cava is always preferable towards the beginning of the meal,” an elitist opinion perhaps related with the association between cava and (expensive) seafood.

Cava is usually made by the coupage method, whereby must (grape juice) from different varieties of grape is subjected to the first fermentation, then mixed until the blend is consistent with the wine to be produced. The advantage of this is that a particular brand of cava will taste the same every year. It also means that most cava does not carry a year on the bottle, as must from different years is often used. Some are always made using the same grape variety, in which case the year will be indicated on the bottle: these are superior and evidently more expensive cavas. After the coupage, the wine is put into bottles and yeast and sugar added. It is then left for the second fermentation and aging. This lasts a minimum of nine months and may be up to three or four years, for a very special cava. A process called “riddling and disgorging” is then carried out. The bottles are stored nearly upside down so that the sediment settles on the corks and riddled, turned, for a period of thirty days. “Disgorging” is when the corks are removed, together with the sediment (usually with the help of a freezing process). Expedición, “passing liquor,” a blend of the same wine as that in the bottle and others, together with the required amount of sugar, is then added in order to replace the lost wine and make the final flavour. Evidently, this process needs to be carried out very quickly. New corks are then put in and fastened on with the wire clasp before the bottles are labelled.

Cava is sold ready for drinking and the “riddling and disgorging” process means that the fermentation process is halted. Cava does not improve with being kept, indeed it deteriorates with age: buy it, store upright in a cool, not cold, place, for as little time as possible, and drink it, preferably in the same week. Remember that the sweeter the cava, the cooler it needs to be served: a brut nature can be served practically at room temperature, but a semi-seco should be well chilled.

SOURCE: http://spainforvisitors.com/archive/features/cava.htm

Leading Philippines Wine Supplier Yats Wine Cellars based in Clark Philippines with outlets in Angeles City, Subic Freeport and Manila Philippines has been not only a wine shop for fine wines covering all major wine regions but also a source of reliable and useful information about wine, wine appreciation, wine accessories, wine and health, food and wine pairing and all other matters relating to wine and its appreciation. This Philippines Clark Freeport based Wine Supplier and Wine Shop frequently holds public wine tasting events in Pampana Clark Freeport Zone, Angeles City, Subic Bay area, Makati, Fort Bonifacio and other areas in Philippines capital city Manila. Private Wine events such as private wine tasting and private wine dinners are also designed and organized for private clientele for their wine loving guests.

This wine shop in Angeles Clark Philippines is also renowned for a very unique product called Vintage Beer which many characterize as “Champagne beer” because it comes in a bottle with a Champagne stopper and metal restrainer. Vintage beers are top-of-the-line luxury beers bottle-conditioned for a slow fermentation to take place inside the bottle, a process that is very similar to Champagne which is designed to not only create the bubbles but also for an amazing complexity and depth of flavors.

For fans of Port and Sauternes, this wine shop in Clark Pampanga has a large selection of vintage port, Sauternes and Barsac as well as Eiswein/Icewine from Austria and Germany. Likewise, there is a good selection of Vintage Champagne at the wine shoppers’ disposal in the cellars of this wine shop in Clark Pampanga.

http://www.ClarkWineCenter.com

Getting to this wine shop in Pampanga Angeles City Clark Freeport Zone Philippines from Manila
Getting to the Clark Wine Center wine shop from Manila is quite simple: after entering Clark Freeport from Dau and Angeles City, proceed straight along the main highway M A Roxas. Clark Wine Center is the stand-along white building on the right, at the corner A Bonifacio Ave. From the Clark International Airport DMIA, ask the taxi to drive towards the entrance of Clark going to Angeles City. From Mimosa, just proceed towards the exit of Clark and this wine shop is on the opposite side of the main road M A Roxas.

Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Angeles Clark Freeport Zone, Pampanga 2023
(045) 841 4006 / 0922-870-5173 / 0917-826-8790 (ask for Ana Fe)

Wine@Yats-International.com

YATS Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 ask for Rea or Chay

Best place to buy wine in Clark Pampanga outside Manila near Subic and Angeles City Philippines is Clark Wine Center. Visitors buy wine in Manila and Pampanga should not miss stopping at this wine shop for a few bottles of fine vintage wines to bring home.

Wedding couples looking for wedding reception venues and beach wedding venues can log on to this Philippines Wedding Venue web site for free information and assistance:

http://www.PhilippinesWeddingVenue.com

While in Clark, it might be a good idea to enjoy an evening of wine-and-dine in the fine dining Yats Restaurant and Wine Bar that features an award winning 2700-line wine list. It is located in Mimosa Leisure Estate of Clark Freeport Zone. For more information, visit http://www.YatsRestaurant.com

YATS Leisure Philippines is a developer and operator of clubs, resorts and high-class restaurants and wine shops in Clark Angeles Philippines http://www.yatsleisure.com

Looking for famous tourists spots, places to visit and see, relax and unwind in Clark, Pampanga, Philippines? You may want to check out these sites also:

http://www.LondonPubClark.com

http://www.HotelClarkPhilippines.com

http://www.ClarkPhilippines.com

http://www.YatsWineCellars.com

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

A Well-known Restaurant in Pampnga, an interesting place to celebrate Birthday Party in Pampnga.
A best place to dine with friends in Pampanga

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

www.YatsRestaurant.com
Looking for interesting hotels near Manila Subic Clark Angeles City Pampanga?
Trouble free hotels and well recognized hotels in Subic Clark Angeles City Pampanga
Clearwater Resort and Country Club offers a good place to stay in Subic Clark Angeles City Pampanga. In offers nice place to have rest in Subic Pampanga outside Manila.
One of the Philippines top hotels in north Luzon.

Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occassion

www.HotelClarkPhilippines.com