How to understand a bottle of Catalan sparkling wine

Christmas celebrations and family gatherings in Catalonia are always accompanied by a bottle of cava or some other sparkling wine. Just the sound of the cork popping out of the bottle and releasing all those bubbles is synonymous with a party in our house. In this series of articles that aim to explain the characteristics of Catalan wines (white wine, pink, black and from a qualified estate) it's time to clarify what interesting information we can find on the label of a Catalan sparkling wine.

To understand what a sparkling wine is, we must begin by explaining how it is made. The first step is to let the grapes ferment to obtain the wine. Next, if we want to turn the wine into a sparkling wine, we must induce a second fermentation, but this time preventing the gas from escaping. Fermentation is the natural process by which yeasts consume the sugar and convert it into alcohol and carbon dioxide. Since we have already carried out a first fermentation to make the wine, there are no longer any yeasts or sugar left, so they must be added to repeat the process. However, this second fermentation takes place inside the bottle, which must be sealed to prevent the gas from escaping. The second fermentation in the bottle is key in Catalan sparkling wines and is known as the traditional method. Other sparkling wines, such as the prosecco Italians, for example, can carry out this second fermentation in large tanks, a process that reduces costs and labor, but yields a lower quality final product. Furthermore, the second fermentation in the bottle allows for aging.

Age and Sugar

As with wines, the age of sparkling wine is also important. The youngest of all is Cava de Reserva, made using the traditional method from a base wine and aged for a minimum of nine months in the bottle. It is a light, fruity sparkling wine with more vibrant bubbles. The next category of sparkling wines is considered Cava de Reserva Superior, which includes Reserva (18 months of bottle aging), Gran Reserva (30 months in the bottle), and Paraje Calificado, which, in addition to aging for a minimum of 36 months in the bottle, is produced in a single vineyard and estate. If the aging process has been longer, "the bubbles will be more delicate and creamy, and at the same time, aromas will appear that might remind us of pastries, toast, or buns," explains Anna Casabona, sommelier at Juvé & Camps.

The label on a sparkling wine bottle, in addition to its age, also tells us about its sugar content. A Brut Nature Cava, for example, has no added sugar, although it may contain naturally occurring sugars, but never more than 3 grams per liter. Extra Brut can have up to 6 grams of sugar per liter, and Brut up to 12 grams per liter. Then there are the sweeter varieties: Extra Dry (between 12 and 17 grams of sugar per liter), Dry (from 17 to 32), Semi-Dry (from 32 to 50), and Sweet, which has more than 50 grams of sugar per liter. This classification is international.

All this information is very important for food pairing. Sparkling wines are great to accompany any kind of food, but it's essential to know which one is the most suitable. For an aperitif, a young and fruity sparkling wine is best, but to accompany a meal, it's necessary to move on to more complex sparkling wines, such as a Reserva or a Gran Reserva. It's also advisable that, if drinking cava with a meal, it be a Brut Reserva. Conversely, if the intention is to toast during dessert, it should be a Brut or even sweeter, to avoid too much contrast between the food and the sparkling wine.

Varieties

Sparkling wines are made from white or rosé wines, but never red. The most commonly used varieties are Macabeo, Xarel·lo, and Parellada, although Chardonnay, imported from France, is also widely used. As for rosés, the main varieties are Taladrado, Garnacha, and Monastrell, as well as Pinot Noir, also imported from France.

The origin

Catalonia boasts a long tradition of producing high-quality sparkling wines. Cava, which originated in 1872 in Sant Sadurní d'Anoia, is the most representative and accounts for the majority of the country's sparkling wine production. Always made using the traditional method, it is a product that exceeds 250 million bottles annually and enjoys established international recognition. Alongside Cava, the region is home to other collective brands and quality labels that also produce sparkling wines using the traditional method, such as Corpinnat, located in the heart of the Penedès region, which brings together wineries that produce organic sparkling wines from their own vineyards with extended aging. There is also Clásico Penedès, within the Penedès DO, which guarantees 100% organic products made from certified grapes and with minimal aging. There are also wineries that produce quality sparkling wines under the Catalunya DO or without a DO but adhering to rigorous winemaking standards.