Cava Rosado (Spain)
Spanish Cava is produced the same way as French Champagne.
In Spain the method is called Método Tradicional.
Typical Flavors
 Citrus |
 Strawberry |
 Raspberry |
 Cherry |
 Apple |
 Melon |
 Roses |
 Minerals |
Typical Cava Rosato flavors are Citrus, Red Berries, Apple, Melon, Roses, and Minerality.
Food Pairing
You can drink Sparkling Wines to almost everything.
Sparkling wines are extremely versatile for food pairing.
This is especially true for Sparkling Rosés.
 Aperitif |
 Tapas |
 Egg & Bacon |
 Charcuterie |
 Fish |
 Seafood |
 Salmon |
 Sushi |
 Chicken |
 Pork |
 Sandwitch |
 Hamburger |
Cava Rosato pairs very well with salty food, because the bubbles break up the salt in the mouth. The acidity and bubbles also pair well with rich food, creamy and oily dishes.
Pairing Suggestions
Excellent Pairing:
Aperitif.
Tapas. Nuts. Olives.
Srambled Eggs. Bacon.
Grilled Vegetables. Quiche Lorraine.
Cold Meat. Cured Ham.
Charcuterie. Serrano. Prosciutto.
Creamy Rice. Risotto. Pasta.
Seafood. Lobster. Crab Cakes.
Chips. French Fries.
Sandwiches. Hamburgers.
Poultry. Fried Chicken.
BBQ Ribs. Roasted Pork. Brisket.
Smoked Salmon. Sushi. Sashimi.
Cheese:
Goat Cheese. Aged Gouda. Manchego
Spanish Sparkling
In Spain, Sparkling wine is called Cava, which means "Cellar".
Cava used to be called "Spanish Champagne", but this is no longer permitted in EU, since Champagne is a protected French name.
The production method is the same as for Champagne, but with other grapes:
- Macabeu
- Parellada
- Xarel-lo.
Cava is an important part of the Catalan and Spanish tradition. It is consumed at any celebration (baptisms, marriages, banquets, dinners, and parties).
Cava DO (Denominación de Origen) is not region based. Cava can be made anywhere in Spain, as long as it follows the production rules.
Anyway, 95 percent of all Cava is made in the Penedès wine region in Catalonia.
Cava has 3 aging styles:
- Cava
- Cava Riserva
- Cava Gran Riserva
Méthode Champenoise
Méthode Champenoise is the method used to produce French Champagne.
With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.
Adding CO2 (Carbon Dioxide) is not allowed.
The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.
The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.
The method is used for:
- French Champagne
- French Crémant
- Spanish Cava
- Italian Franciacorta
- German Sekt
- Portuguese Espumante
Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:
| Country | Must Use |
|---|---|
| England | Traditional Method |
| France | Méthode Traditionnelle |
| Spain | Método Tradicional |
| Portugal | Método Tradicional |
| Italy | Metodo Classico Metodo Tradizionale |
| Germany | Klassische Flaschengärung |
Sugar Levels
| Regulation EC 607/2009 |
Sugar gram/litre |
Calories /glass |
|---|---|---|
| Brut Nature (Brut Zero) | 0-3 | 3 |
| Extra Brut | 0-6 | 5 |
| Brut | 0-12 | 7 |
| Extra Dry (Extra Sec, Extra Seco) | 12-17 | 10 |
| Dry (Sec, Seco) | 17-32 | 20 |
| Demi (Semi) | 32-50 | 30 |
| Doux (Sweet, Dulce) | 50+ | 30+ |