Copas de Cava

Hello everyone,

Following our previous post, we are going to continue talking about bubbles, only this time we’ll introduce the main differences between Cava and Prosecco.

  • PRODUCTION METHOD

This is the main difference between both Cava and Champagne and Prosecco. Now we know that Cava and Champagne are made with the “Champenoise” or “Traditional” method, where the second fermentation takes place in the bottle. Whereas Prosecco is made with the Charmat method, where the second fermentation takes place in the stainless tanks, making it less expensive to produce, as it would be faster and giving it the special taste (more on that in a minute).

  • ORIGIN

Cava: Sparkling wine from specific regions in Spain. Ours, for instances come from Valencia region in a small town called Requena.

CAVA Production Areas map

Prosecco: Sparkling wine from specific regions in Italy

Prosecco Production Area Map

  • GRAPE VARIETIES

Cava: The local white grape varieties are three: Macabeo, Parellada and Xarello. Being the only wine region in the world where they are used as a basis for the development of a sparkling, they give a marked personality to the product. Where the Macabeo gives aromatic and fruity wines, the Xarel.lo gives the wine body, strength and longevity and the Parellada brings finesse and softness

They are also authorized Subirat or Malvasia and Chardonnay.

For making rose Cava the red varieties used are: Garnacha, Monastrell, Pinot Noir and Trepat

Prosecco: The grape used to make Prosecco is mainly Glera, a native white variety from northeast Italy.

The following varieties can be used with Glera: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero, in the white winemaking process. Up to a maximum of 15 % of the total blend.

  • TASTE 

Usually Prosecco tends to be lighter, less complex, more fruity, fresher and less persintent.

While Cava, because the second fermentation is made in the bottle and the yeast remain longer in contact with the wine during the storage, it tends to be more complex, intense and tasty.

  • STYLE

We saw that Cava and Champagne according to the amount of residual sugar can be classified in 7 types or styles

  • Brut Nature (less than 3 g/l)
  • Extra-Brut(less than 6 g/l)
  • Brut(less than 15 g/l)
  • Extra Secoo Extra Sec (between 12 & 20 g/l)
  • Seco o Sec(between 17 & 35 g/l)
  • Semi Seco o Demi-Sec (between 33 & 50 g/l)
  • Dulce o Doux (more than 50 g/l)

While Prosecco in 3

  • Brut (between 0 & 12 g/l)
  • Extra Dry (between 12 & 17 g/l)
  • Dry (between 17 & 32 g/l)

Once more, we hope this information has been useful and now you enjoy your sparkling wines (Cava, Prosecco or Champagne) even more.

We’d love to hear your comments and opinions.

Cheers!!!!!

 

 

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Categories: Food, General

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