"from each other. By the time the Spanish wine industry felt the full force of phylloxera, the remedy of grafting American rootstock to the European vines had already been discovered and widely utilized. The end of the 19th century also saw the emergences of Spain's sparkling wine industry with the development of Cava in Catalonia. As the 20th century progressed, the production of Cava would rival the Champagne region in worldwide production. Civil and political upheaval would mark most of the 20th century, including a military dictatorship under General Miguel Primo de Rivera. One of the measures instituted by Primo"
"word ""cava"" (masculine, plural ""caves"") means ""cave"" or ""cellar"". Caves were used in the early days of cava production for the preservation or aging of wine. Catalan winemakers officially adopted the term in 1970 to distinguish their product from French champagne. Catalan sparkling wine was first made as early as 1851, although the roots of the cava industry can be traced back to Josep Raventós's travels through Europe in the 1860s, where he was promoting the still wines of the Codorníu Winery. His visits to Champagne sparked an interest in the potential of a Spanish wine made using the same"
"traditional method. He created his first sparkler in 1872, after the vineyards of Penedès were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. Catalan cava producers pioneered a significant technological development in sparkling wine production with the invention of the gyropallet, a large mechanized device that replaced hand riddling, in which the lees are consolidated in the neck of the bottle prior to disgorgement and corking. According to Spanish law, cava may be produced in Catalonia. The Penedès is located in Catalonia. Cava is also produced in"
"often consumed at any kind of celebrations (baptism, marriages, banquets, dinners and parties). The sparkling wine of Cava was created in 1872 by Josep Raventós. The vineyards of Penedès were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region's continued success. In the past the wine was referred to as ""Spanish Champagne"" (no longer permitted under EU law), or colloquially as ""champaña"" in Spanish"
"Codorníu Winery Codorníu () is the world's oldest and second-largest producer of bottle-fermented sparkling wine, known as cava, made by the traditional champagne method (méthode traditionelle) and it was founded in Barcelona, Spain in 1551. The Codorníu family’s wine business goes back to the middle of the 16th century. A document of that period states that the family had several machines and implements relating to the wine industry. In 1659 Anna Codorníu married Miquel Raventós and the families, each with a long wine tradition, were united. Years later, in 1872, Josep Raventós produced cava for the first time in Spain"
"Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. Commonly called champagne, EU countries legally reserve that term for products exclusively produced in the Champagne region of France. Usually sparkling wine is white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, Australian sparkling Shiraz, and Azerbaijani ""Pearl of Azerbaijan"" made from Madrasa grapes. The sweetness of sparkling wine can range from very dry ""brut"" styles to sweeter ""doux"" varieties (French for 'raw' and 'sweet', respectively). The sparkling quality of these wines"
"using the same sparkling wine production methods. The local Macabeu, Parellada and Xarel·lo have since become established as the most popular grapes for producing cava. Early versions were called Catalan ""champán"" or ""xampany"" after Champagne but this practice ended when the EU awarded Champagne Protected Geographical Status. Catalan main sparkling wine producers agreed and adopted the name ""Cava"" after the Catalan word for cellar, where the wines were traditionally stored. According to Spanish wine laws, Cava can be produced in six wine regions (such as Aranda de Duero, Navarra and Rioja) but 95% of Spanish Cava production takes place in"
"' and ""Champagne method"" were forbidden by an EU court decision in 1994. the description most often used for sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is '. Sparkling wines are produced worldwide, and many producers use special terms to define them: Spain uses ""Cava"", Italy designates it ', and South Africa uses '. An Italian sparkling wine made from the Muscat grape uses the DOCG ""Asti"" and from the Glera grape the DOCG ""Prosecco"". In Germany, Sekt is a common sparkling wine. Other French wine regions cannot use the name"
"Champagne. Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. Commonly called champagne, EU countries legally reserve that term for products exclusively produced in the Champagne region of France. Usually sparkling wine is white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, Australian sparkling Shiraz, and Azerbaijani ""Pearl of Azerbaijan"" made from Madrasa grapes. The sweetness of sparkling wine can range from very dry ""brut"" styles to sweeter ""doux"" varieties (French for 'raw' and 'sweet', respectively). The sparkling quality of these"
"Sparkling wine production Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide. The oldest known production of sparkling wine took place in 1531 with the ""ancestral method"". Champagne is the most well-known variant, but there are other variations such as Italian Prosecco and Spumante, Spanish Cava, French Crémant and German Sekt. Overall, more or less dry white wines are most common among the sparkling wines, but sparkling rosé and red wines are also produced, as well as wines of varying sweetness. In popular parlance and also in the title of"
"Tempranillo. The production of sparkling white wine is the largest contributor to the Catalan wine industry, followed by production of still whites and then red wine. While the majority of the region's wines are blends, some varietal versions are also produced. A Spanish sparkling wine was first made as early as 1851, although the roots of the Cava wine industry can be traced back to Josep Raventos' travels through Europe in the 1860s, where he was promoting the still wines of his Codorníu winery. His visits to the Champagne region sparked an interest in the potential of a Spanish version,"
"the Penedès region. In order for the wines to be called 'Cava', they must be made in the traditional ""méthode champenoise"". Wines made via the low-cost Charmat process may only be called 'Spanish sparkling wine'. A rosé style of Cava is also produced in small quantities by adding still red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine. The first Cava to use the Chardonnay grape was produced in 1981. Catalan Cava producers pioneered a significant technological development in sparkling wine production with the invention of the gyropallet, a large mechanized device that replaced hand riddling, in which"
"Gancia Gancia is an Italian wine-making company. It was founded in 1850 by Carlo Gancia in Turin using Piedmont grape, The company is best known for its Gancia Aperitivo Originale. Like other Italian alcoholic beverages (such as Fernet), the American Gancia is consumed massively in Argentina. Carlo Gancia is known as the father of Italian sparkling wine, producing the first sparkling wine made with the Classic Method (or Traditional Method) in Piedmont in 1850 on his return from studying Champagne. After 15 years of trials and small batches, he commercialized it on a large scale in 1865. This innovative wine"
"Txakoli de Álava Txakoli de Álava (Basque) or Chacolí de Álava (Spanish) is a Spanish Denominación de Origen (DO) () for wines, located around the towns of Amurrio, Llodio, Artziniega, Okondo and Aiara in the province of Álava, Basque Country, Spain. Txacolí is a thin white acidic wine that can be naturally fizzy and is traditionally served like cider, poured from a height into the glass. This DO was created in 1989 on the initiative of the five remaining txacolí producers in the province. In that year there were only 5 ha under vines producing txacolí. However wine had traditionally"
"around 12% with Sherry producers adding brandy to the wine in order to increase the alcohol level or kill the flor yeast which will not thrive in alcohol levels above 16%. Sherry has many categories: Cava is a Spanish sparkling wine made in the traditional method of the French sparkling wine Champagne. The definition of Cava is (""VECPRD""). It originated in the Catalonia region at the Codorníu Winery in the late 19th century. The wine was originally known as ""Champan"" until Spanish producers officially adopted the term ""Cava"" (cellar) in 1970 in reference to the underground cellars in which the"
"wines, which do not carry the name Crémant. Some of these are exclusively sparkling wine appellations, and some are appellations allowing both still and sparkling wine to be made. The term ""Mousseux"" is French for ""sparkling"" and can refer to a sparkling wine made using methods other than the ""méthode champenoise"" such as the Charmat method, while ""Crémant"" can only be used for wines that have been made using the ""méthode champenoise"". Sparkling-only are: Either still or sparkling are: Cava is the name of a type of Spanish (mostly in Catalonia but also in other regions such as Valencia, La"
"producers of sparkling wine. The United States is a significant producer of sparkling wine today, with producers in numerous states. Recently, production of sparkling wine has re-started in the United Kingdom after a long hiatus. Effervescence has been observed in wine throughout history and has been noted by Ancient Greek and Roman writers, but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to phases of the moon as well as both good and evil spirits. The tendency of still wine from the Champagne region to lightly sparkle was noted in the"
"Rioja, Aragon, Extremadura) white or pink sparkling wine produced mainly in the Penedès region in Catalonia, 40 km to the south west of Barcelona, with the ""méthode champenoise"" but grape varieties different from grapes used in Champagne making. Cava is a Greek term that was used to refer to a ""high end"" table wine or wine cellar, and comes from the Latin word ""cava"" which means cave in English. Caves were used in the early days of Cava production for the preservation or aging of wine. Today Cavas have become integrated with Catalan and also Spanish family traditions and is"
"Institute of Wine): Priorat, Penedès, Catalunya, Costers del Segre, Conca de Barberà, Montsant, Alella, Tarragona, Empordà, Pla del Bages and Terra Alta. The sparkling wine cava, made mainly in the Penedès and Anoia regions, is the Catalan equivalent to champagne. It is widely exported. ""Moscatell"" (Empordà), is a sweet Catalan wine which have similar varieties in other countries such as France, Italy, Portugal, Albania, Slovenia, Greece, Romania and Turkey, as well as other regions of Spain. However, Catalan ""moscatell"" is thicker than French"" muscat"" and is not drunk before the meal (""aperitiu"") but after it, either with or after dessert."
"Champagne Champagne (, ) is sparkling wine or, in the EU countries, legally only that sparkling wine which comes from the Champagne region of France. Where EU law applies, this alcoholic drink is produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. Many people use the term ""Champagne"" as a generic term for sparkling wine but in some countries,"
"native Catawba grape led to very successful wine-making in Ohio. By 1842 Nicholas Longworth was growing of Catawba grapes and making the country's first Sparkling wine. In 1858, ""The Illustrated London News"" described Catawba as ""a finer wine of the hock species and flavor than any hock that comes from the Rhine"" and wrote that sparkling Catawba ""transcends the Champagne of France."" But the successful operations in Ohio ceased when fungus disease destroyed the vineyards. Some growers responded by moving north to the shores of Lake Erie and its islands, where mildew was not a problem. The Finger Lakes region"
"with more sugar producing increased amount of carbon dioxide gas and thus pressure in the wine. While the majority of sparkling wines are white or rosé, Australia, Italy and Moldova each have a sizable production of red sparkling wines. Of these, Italy has the longest tradition in red sparkling wine-making, with notable wines including Brachetto and semi sparkling Lambrusco. In Australia, red sparkling wines are often made from the Shiraz grape. ""Pearl of Azerbaijan"" is a kind of red sparkling wine made from Madrasa grapes in Azerbaijan. The viticultural and winemaking practices of making sparkling wine have many similarities to"
"Freixenet Freixenet () is a Cava producer in Spain, located west of Barcelona in Catalonia. Cava is a sparkling wine produced in Spain. Freixenet was started after the union of two Spanish families with a lengthy history in winemaking: the Ferrers, owners of La Freixeneda, a 12th-century farming estate in Sant Quintí de Mediona in the Alt Penedès, and the Salas, winemakers since 1830 and the founders of Casa Sala, a wine exporter to Latin America, in Sant Sadurní d'Anoia. Towards the end of the 19th century, Dolores Sala Vivé, the granddaughter of the founder of Casa Sala, married Pedro"
"VKA Vodka VKA is a premium brand vodka produced in Italy from organic wheat and spelt and Tuscan Apennines water. It was founded in 2013 by a group of entrepreneurs in Mugello, gathered around the name of Futa Pass. The ""Maître de Chai"" for VKA is Luca Pecorini a renowned restaurant owner, who developed the original recipe for the vodka in Barberino di Mugello. It is distributed in Asia, Czech Republic and Italy. Soft organic wheat and spealt used in the creation of VKA is grown in Tuscany, Italy from sustainable agriculture. Distilled in the same region with four double"
"1892, the Korbel brothers (emigrated from Bohemia in 1852) began producing sparkling wine according to the méthode champenoise. The first wines produced were made from Riesling, Muscatel, Traminer and Chasselas grapes. Partly aided by the foreign influence, the overall quality of Californian sparkling wine increased with the introduction of the more traditional sparkling wine grapes of Chardonnay, Pinot noir, Pinot Meunier and Pinot blanc into the production. US AVA requirements and wine laws do not regulate the sugar levels and sweetness of wine though most producers tend to follow European standards with Brut wine having less than 1.5% sugar up"
"Parellada Parellada () is a white grape variety of Catalan origin specially grown in Catalonia. With Macabeu and Xarel·lo, is one of the three traditional varieties used to make the sparkling wine Cava, which is primarily produced in Catalonia. Besides its use in Cava, it is used mostly for blending in young white wines, although some more ambitious oaked blends with Chardonnay and Sauvignon blanc are also used. Spanish plantations stood at in 2004, Its good acidity and freshness make these wines extremely suitable for the aperitif. A prime example of this is the micro-distilled Obsello Absinthe which, in addition"
"Bairrada region and in Távora-Varosa sub region – Murganheira is an example of high-quality Espumante from this region. According to etymological sources, the term ""spumante"" was not used in a wine context until 1908, more than 40 years following the first Italian sparkling wine using the ""méthode champenoise"" produced by Carlo Gancia which was then sold as ""Moscato Champagne"". Sparkling wines are made throughout Italy but the Italian sparkling wines most widely seen on the world market are the Franciacorta from Lombardy, Asti from Piedmont, Lambrusco from Emilia and Prosecco from Veneto. The Trento DOC is also famous. Though Franciacorta"
"equivalent for sparkling wine is pezsgő. The beginning of significant sparkling wine production in Hungary is dated back to the first half of the 19th century. The first wineries of sparkling wine were founded near Pozsony (today Bratislava, Slovakia) by Johann Fischer and Dr. Michael Schönbauer in 1825 (the first in Central-Europe) and Esch és Társa in 1835. A couple of decades later the main producers moved to the Buda Hills and Budafok nearby the capital creating a new center of production, the so-called ""Hungarian Champagne"" still existing nowadays. At the end of the 19th century the two most important"
"de crapauds"" (toad's eyes) which was a condition of big, viscous bubbles that resulted from the wine spending too much time in wooden casks. Another fault could occur when the wine is exposed to bacteria or direct sunlight, leaving the wine with murky colouring and an oily texture. Sparkling wine production Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide. The oldest known production of sparkling wine took place in 1531 with the ""ancestral method"". Champagne is the most well-known variant, but there are other variations such as Italian Prosecco"
"distinctive and aromatic wine. Macabeo (or Macabeu as it is known in Catalan) is traditionally blended with Xarel·lo and Parellada to make Cava, the best known sparkling wine of Spain. It is also used in the base spirit used to create Obsello Absinthe. In Roussillon, late picked Macabeo is also used in fortified wine (""vin doux naturel""). As well as on its own as exceptional young white wine Macabeo is also known under the following synonyms: Alcañol, Alcañón, Blanca de Daroca, Charas blanc, Forcalla, Gredelín, Lardot, Listan Andaludschii, Listan Andaluzskii, Lloza, Macaban, Macabeu, Maccabeo, Maccabeou, Maccabeu, Makkobeo, Malvoisie, Provensal, Queue"
"other villages in Aragon, Castile and León, Extremadura, La Rioja, Basque Country, Navarre and Valencia. To make rosé cava, blending is not allowed. The wine must be made via Saignée method using Garnacha, Pinot noir, Trepat or Monastrell. Besides Macabeu, Parellada, and Xarello, Cava may also contain Chardonnay, Pinot noir and Subirat grapes. The first cava to use chardonnay was produced in 1981. Like Champagne, cava is produced in varying levels of sweetness, ranging from the dryest, brut nature, through brut, brut reserve, sec (seco), semisec (semiseco), to dolç (dulce), the sweetest. Cava (Spanish wine) Cava (, plural ""caves"") is"
"Spritz Veneziano A (, ""splash"" / ""sparkling""), also called just or just , is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. The drink originated in Venice while it was part of the Austrian Empire (see Kingdom of Lombardy–Venetia), and is based on the Austrian Spritzer, a combination of equal parts white wine and soda water; another idea is that the name of the drink would be linked to that of a typical Austrian wine in the region of the Wachau. Spritz was born during the period of the Habsburg domination in Veneto (Italy) in the"
"Tarragona (DO) Tarragona is a Spanish Denominación de Origen (DO) (""Denominació d’Origen"" in Catalan) for wines located in the province of Tarragona (Catalonia, Spain) and covers three distinct areas: the Camp de Tarragona, a part of the Priorat ""comarca"" (district) and a part of the Ribera d'Ebre ""comarca"" (district). Over 70% of the production is white grapes most of which are used to make Cava. Tarragona has been renowned for its sweet red wines since the times of the ancient Romans, when it was exported to Rome. The area under vines expanded constantly over the centuries to the point that"