Cava Rosado (Spain)

Spanish Cava is produced the same way as French Champagne.

In Spain the method is called Método Tradicional.

Cava Rosato Flavors

Typical Cava Rosato flavors are Citrus, Red Berries, Apple, Melon, Roses, and Minerality.

Citrus

Strawberry

Raspberry

Cherry

Apple

Melon

Roses

Minerals

Cava Rosato Profile

SUGAR:	Dry 3g/l

BODY:	Light

FRUIT:	Medium

ACIDITY:	High

ALCOHOL:	12-13% ABV

	Serving temperature: 8-10°C (46-50°F)

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.

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 creamy and oily dishes.

Aperitif

Tapas

Egg & Bacon

Charcuterie

Fish

Seafood

Salmon

Sushi

Chicken

Pork

Sandwitch

Hamburger

Excellent Pairings

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.

Cheeses

Goat Cheese. Aged Gouda. Manchego

The Ideal Glass for Cava Rosato

A Flute Glass has a tall and narrow bowl to emphasize the aromas of the wine. The shape also helps balance the acidity found in sparkling wines.

Flutes also preserve bubbles by reducing the surface area at the top, which slows the release of carbonation, keeping a sparkling wine fizzy for longer.

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.


Pressing	1st Fermentation	Blending	2nd Fermentation


Riddling	Disgorgement	Dosage	Aging

With Méthode Champenoise, the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

The second fermentation starts by adding yeast and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend tells the story that a Benedictine monk (Dom Pérignon 1639-1715) invented sparkling wine when he bottled a wine too early, but the oldest recorded sparkling wine is Blanquette de Limoux (1531).

Champagne 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+